Very moist, super easy vegan cookies - all from ingredients you have in your cupboard! For moister cookies, add a box of pudding mix. Use any flavor cake mix and pudding mix.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
30
Yield:
30 cookies
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.

  • Roll batter into balls and arrange on baking sheets.

  • Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Nutrition Facts

148 calories; protein 1.5g 3% DV; carbohydrates 18.4g 6% DV; fat 9.4g 14% DV; cholesterol 0mg; sodium 164.7mg 7% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2019
Thank you so much for this recipe! I’ve been searching for a vegan cake mix cookie recipe for some time after seeing “Grinch Cookies” on Pinterest. Because it’s not quite time for the Grinch, we made monster cookies and I’m so thrilled with how they turned out! We chilled the dough for 3-4 hours before baking because I’m my experience I’ve noticed vegan cookies spread a lot if not chilled. We used Duncan Hines white cake mix and vanilla pudding mix, and added a few drops of green food coloring. They’re very moist and my 4 year old is ecstatic! Read More
Advertisement