When I google a vegan recipe, and find unsatisfactory results I have an inexplicable urge to fix it. I'm not even a vegan... I guess I just like fixing things or I have a bunch of coconut oil and Tofutti cream cheese I need to use before I move. Plus there are all those poor vegans in the world unfortunate enough to have never experienced the unique St. Louis offering of gooey butter anything. So, animal-friendly folks: gooey butter cookies! Ta-dah!
- 8 oz non-dairy cream cheese
- 1/2 cup coconut oil, earth balance spread, or other vegan butter substitute
- 1/4 cup unsweetened applesauce
- 1/4 tsp vanilla extract
- 1 vegan yellow butter cake mix (18.5 oz)
- 1/4 cup powdered sugar
- Preheat oven to 350°F.
-
In a medium bowl, cream together the tofutti cream cheese
and coconut oil. Stir in the applesauce and vanilla. Add cake mix, and stir until
well blended. Pop the dough in the freezer for at least a half an hour, or refrigerate over night.
- Scoop into 1inch balls and roll the balls in the powdered sugar. Place at least 2 inches apart onto a cookie
sheet covered in parchment paper- they spread a lot.
-
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in the fridge, they are best served cold.
Notes:
- These are a much thinner cookie than their non-vegan counterpart, but the flavor is very similar. The ones pictured used Trader Joe's brand non-dairy cream cheese, and coconut oil.
Yields ~45 cookies.
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