PUBLISHED 12/24/2019
I never heard of Texas Sheet Cake Cookies, or even Texas Sheet Cake, until a few weeks ago. And I will be the first to admit that I am far from a baker…BUT….these cookies came out incredible! This recipe is as Perfectly Imperfect as it comes because I measure ingredients with the mindset of “close enough” yet the result was still wonderful! I made 1 dozen totally Vegan and the other Dairy-Free, and the result: almost impossible to tell the difference and both super delicious!!
PREP TIME: 5 minutes
COOK TIME: 30 minutes
COOKIES: 24
ingredients
COOKIE
- 1 box Chocolate Cake Mix
- 2 Chia Eggs*
- 1/3 cup Avocado Oil**
- 1-3 TSP Water***
ICING
- 1/2 cup Plant-Based Butter****
- 3 TBSP Plant-Based Milk*****
- 2 TBSP Cocoa Powder
- 1/2 TSP Almond Extract or 1 TSP Vanilla Extract (optional)******
- 2 1/2 cups Powdered Sugar
- Sea Salt (optional)
*To make a Chia Egg: Combine 2 TBSP Chia Seeds with 6 TBSP Water and let sit for 5-10 minutes. If you are not Vegan, use 2 whisked eggs instead.
**I always use Avocado Oil as a healthier alternative to Vegetable or Canola Oil. It has the same mild flavor and used exactly the same. However, use whatever you have on hand.
***If you are using Chia Eggs instead of real Eggs, you will want to add some Water to the cookie dough. Chia Eggs are thick and not runny or oily like regular Eggs so the Water will make the dough consistency thick and sticky like it would be otherwise.
****I just started using Country Crock Avocado Oil Butter and I love it! In my opinion it is the closest in color, texture, and taste to regular Butter (and I’ve tried them all.) Use regular Butter instead if you don’t need to bake Diary-Free or Vegan.
*****I use Unsweetened Original Flavor Almond Milk. Any Plant-Based Milk would be fine to use, and again, if you don’t have any dietary restrictions you can use regular cow milk.
******I added Almond Extract and it gave the cookies such an amazing flavor (especially combined with the Sea Salt.) However, most recipes for these cookies either use Vanilla or no extract at all.
instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine Cake Mix, Oil, Chia Eggs, and Water until fully mixed. (The dough should be thick and sticky – I used my hands to mix and it was much easier.)
- Cover a cookie sheet with Parchment Paper. Make TBSP sized dough balls with a spoon, place on Parchment Paper, and evenly spread out – 12 cookies at a time.
- Bake for 10-12 minutes. (Use a toothpick to check for doneness and continue to cook until the toothpick can be inserted and removed without any residue.) *Other recipes say 7-8 minutes but mine took much longer. Check your cookies around 8 minutes to make sure they won’t end up burning.
- Once all the cookies are cooling, make the Icing. Heat Butter, Cocoa Powder, Milk, and Extract in a small sauce pan over low heat. Whisk until butter is completely melted and the ingredients are totally combined (about 2 minutes.)
- Remove the pan from the heat and slowly whisk in the Powdered Sugar. Once the Icing is mixed and smooth, pour over the cookies so that each one is completely covered. Use a spatula to smooth the Icing and cover any parts that may not be totally covered already. Top with Sea Salt.
- Allow the Icing to cool and harden, then ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
