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These vegan cake mix cookies use a box of Duncan Hines cake mix as the base, so most of the flavor and dry ingredients are already measured out for you. Add oil, a commercial egg replacer, a splash of plant milk, and baking powder, and you’ve got soft, chewy cookies in about 20 minutes. The whole recipe makes around 25 cookies.

The best part is the flexibility. Any Duncan Hines cake mix flavor works (they’re vegan), so you can make chocolate, vanilla, lemon, red velvet, strawberry, or funfetti cookies from the same basic method. Fold in chocolate chips, sprinkles, nuts, or dried fruit to customize each batch.

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Why Vegan Cake Mix Cookies Work

Cake mix already contains flour, sugar, leavening, and flavoring in the right proportions. You’re essentially turning a cake recipe into cookie dough by reducing the liquid and adding a little extra structure. Less liquid means a thicker dough that holds its shape as a cookie instead of rising into a fluffy cake.

Commercial egg replacer (like Bob’s Red Mill or JUST Egg) handles the binding that eggs would normally do. It thickens when mixed with water and gives the cookies a chewy texture without any eggy flavor. The baking powder adds a little extra lift so the cookies puff up slightly instead of going flat.

The result is a cookie that tastes like it took more effort than it did. The crumb is soft and cake-like, which is different from a traditional crispy or chewy cookie. If you like that soft-baked style, these deliver it with minimal work.

Cake Mix Cookie Ingredients

1 box (18.25 oz) Duncan Hines cake mix, any flavor
1/3 cup canola oil (or any neutral oil)
2 tablespoons egg replacer + 4 tablespoons water, mixed and thickened for 1 minute (or 1 flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water)
1 1/2 teaspoons non-dairy milk
1 teaspoon baking powder
1 1/4 cups vegan chocolate chips (or other add-ins)

How to Make Vegan Cake Mix Cookies

Prep. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Make the egg replacer. In a small bowl, whisk 2 tablespoons egg replacer with 4 tablespoons water. Let it sit for about 1 minute until it thickens. Then whisk in 1/3 cup oil and 1 1/2 teaspoons non-dairy milk.
Mix the dry ingredients. In a medium bowl, stir together the cake mix and 1 teaspoon baking powder.
Combine. Pour the wet mixture into the dry ingredients and mix with a hand mixer or sturdy spoon until all the dry cake mix lumps are gone and the dough comes together.
Add mix-ins. Fold in 1 1/4 cups chocolate chips or whatever add-ins you’re using.
Scoop and bake. Drop rounded tablespoons of dough onto the prepared baking sheet. Don’t flatten them. Bake for 10 minutes. The cookies should be set at the edges but still look slightly underdone in the center. Don’t let them brown.
Cool. Let the cookies sit on the baking sheet for 5 minutes to firm up, then transfer to a wire rack.

Tips for Vegan Cake Mix Cookies

Don’t overbake. These go from done to dry quickly. Pull them at 10 minutes even if they look soft. They firm up as they cool on the baking sheet.
Use parchment paper. The dough spreads slightly and can stick to an unlined pan. Parchment also makes cleanup faster.
Check your cake mix is vegan. Duncan Hines cake mixes are vegan (no dairy or eggs in the dry mix). Other brands may contain milk powder or other dairy ingredients, so check the label.
Let the egg replacer thicken first. Give it a full minute after mixing before adding it to the dough. If it’s too watery, the cookies will spread too much.

Cake Mix Cookie Variations

Chocolate cake + peanut butter chips – Use chocolate cake mix and swap the chocolate chips for vegan peanut butter chips. The vegan double chocolate cookies are a from-scratch version if you want to compare.
Funfetti birthday cookies – Use white or vanilla cake mix and fold in 3/4 cup vegan rainbow sprinkles instead of chocolate chips. Top with a simple vanilla glaze after cooling.
Lemon cookies – Use lemon cake mix and skip the chocolate chips. Drizzle with a glaze made from 1 cup organic powdered sugar and 2 tablespoons lemon juice.
Red velvet – Use red velvet cake mix with vegan white chocolate chips. Top with vegan cream cheese frosting for the full red velvet experience.
Holiday version – Match the cake mix flavor and sprinkle colors to any holiday. The vegan sugar cookie party bars are another easy option for holiday baking that uses sprinkles and frosting.

How to Store Vegan Cake Mix Cookies

Store in an airtight container at room temperature for up to 3 days. These are softest on day one and two. After that they start to dry out.

For longer storage, freeze the cookies in a freezer bag with parchment between layers for up to 2 months. Thaw at room temperature for about 15 minutes. You can also freeze the unbaked dough balls on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes to the bake time.

Frequently Asked Questions

Are all cake mixes vegan?

No. Duncan Hines cake mixes are vegan (the dry mix contains no dairy or eggs), which is why this recipe specifically calls for that brand. Other brands like Betty Crocker or Pillsbury may contain milk powder or other dairy derivatives. Always check the ingredient list on the box before buying.

What egg replacer works best for these cookies?

Commercial powdered egg replacers like Bob’s Red Mill Egg Replacer or JUST Egg work well. Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) also work but give the cookies a slightly denser texture and visible flax specks. Applesauce (3 tablespoons) is another option but makes the cookies more cake-like and less chewy.

Can I make the dough ahead of time?

Yes. The dough keeps in the fridge for up to 2 days, tightly covered. Cold dough actually produces thicker cookies since it spreads less during baking. Let it sit at room temperature for 5 minutes before scooping if it’s too stiff to work with.

Why are my cake mix cookies flat?

Usually too much liquid or not enough thickening time on the egg replacer. Make sure you measure the non-dairy milk carefully (it’s only 1 1/2 teaspoons, not tablespoons) and let the egg replacer fully thicken before mixing it in. Using parchment paper also helps prevent spreading. If you like thicker vegan cookies, the vegan chocolate chip cookies are a from-scratch recipe with a chewier texture.

These vegan cake mix cookies are about as low-effort as baking gets. One box of cake mix does most of the work, and you can change the flavor completely just by grabbing a different box. If you’re looking for more easy vegan cookie recipes, the vegan peanut butter cookies are another quick option, and the vegan peppermint sugar cookies are a good one for holiday baking.

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