Vegan Texas Sheet Cake Cookies {Vegan, Gluten-Free}

Vegan Texas Sheet Cake Cookies {Vegan, Gluten-Free}

Sharing is caring!

I recently came across Texas sheet cake cookies on Facebook and thought they looked rather interesting. AND, rather surprisingly, it’s a cookie I’ve never had before. Chocolate fudgy cookies with a chocolate glaze? Yes ma’am, sign me up! While a lot of recipes use a boxed cake mix, I decided to go a different route with mine. For those with food allergies, it’s much safer to make everything from scratch so that you know what is in your food, and you can eat it with confidence. Like most of the recipes on my blog, these cookies are both vegan and gluten-free, but can easily be ‘converted back.’ They are also really easy to make, and they freeze well! Also, for this recipe, instead of using earth balance butter I switched over to Country Crock plant butter with olive oil, and it works really well and tastes great! It is substantially cheaper than the Earth Balance sticks, which is why I decided to give it a try. It also slices really nicely, just out of the refrigerator. You don’t have to let it warm up. Ok, now onto making some cookies!

What is Texas Sheet Cake?

Because this is not something I grew up making at home, I am not sure I am going to be able to do the history of it justice here. The Texas Sheet Cake has an extensive history, and one that is actually difficult to trace. From the reading that I did on it, there are a few commonalities. The Texas sheet cake is typically made in a jelly roll pan. This leads to a large cake that is short in height, like a brownie. Nearly all the recipes use buttermilk and pecans. Sometimes the pecans are in the cake itself, other times they are put in the glaze. Some recipes contain cinnamon. And the cake itself, is topped with a delicious chocolate glaze (similar to my sugar cookie recipe). And of course, as time goes on, the Texas sheet cake, like other cakes and quick breads, has been turned into a cookie for convenience. You can read more here to get more information on the history of it.

Can you freeze Texas sheet cake cookies?

Yes! Glaze and all! To freeze, arrange them on a baking sheet in one layer and place in the freezer. After they are frozen, transfer them to a labeled zip-loc bag and store them in the freezer for up to 3 months.

How to Make Vegan Texas Sheet Cake Cookies: Step-by-Step

1. Preheat oven to 350 degrees. Place a cooling rack on a large baking sheet and set aside. This setup will be used to glaze the cookies after they have cooled. In a large bowl, mix together all of the ingredients except the flour and melted chocolate.

A mixture of extra light olive oil, vegan butter, granulated sugar, unsweetened applesauce, vanilla extract, baking powder, and Kosher salt in a large glass bowl. A stainless steel mixing spoon sits in the upper right.

2. Add in all of the flour, and mix until incorporated.

The addition of flour to make the cookie dough which sits in a large glass bowl. A stainless steel mixing spoon sits in the upper right.

3. To incorporate the melted chocolate, I first started off by mixing in most of it with a large mixing spoon. As the chocolate cooled, it became a lot harder to mix in. I mixed the rest of it in with my hands, to make sure it was all incorporated.

The final cookie dough sits in a large glass bowl in the lower right. In the upper left is a small green bowl with melted chocolate smeared on the inside. A spoon sits in the bowl, In the upper right is the stainless steel mixing spoon. Everything sits on a white marble background.

4. Drop by rounded tablespoon onto ungreased cookie sheet and flatten with your hands. Bake for 7-8 minutes. Remove cookies from the oven, and allow them to cool for 3 minutes on the cookie sheet. Then transfer them to the cooling rack to finish cooling.

Baked vegan texas sheet cake cookies sit on a metal cooling rack sitting on a rimmed baking sheet.

5. After you are finished baking all of the cookies, make the glaze. Add melted butter, milk of your choice, unsweetened cocoa powder, and vanilla extract to a microwave-safe medium-sized bowl, and mix with a whisk until combined. Add in the confectioner’s sugar, and whisk until smooth. Depending on how fast your mixture cools, you might find that the confectioner’s sugar doesn’t mix in all the way. If that’s the case, stick the bowl in the microwave for about 30 seconds. Whisk again, and you should find that the remaining sugar dissolves and you are left with a smooth glaze.

Chocolate glaze drizzles from a wire whisk into a large glass bowl filled with it below. In the upper right in the background is a white and navy blue checkered tea towel.

6. After the cookies have completely cooled, pour or spoon the glaze over the cookies.

Glazed vegan texas sheet cake cookies sit on a cooling rack sitting on a rimmed baking sheet to catch any drippings.

More Recipes Like This

In the upper left are glazed vegan texas sheet cake cookies sitting on a cooling rack on a rimmed baking sheet. Next to the baking sheet is a wire whisk with chocolate glaze on it. On the right is a small white bowl containing the remainder of the chocolate glaze. The white bowl sits on a white and navy blue checkered tea towel. Scattered about are splatters of glaze, chocolate chips, and a half-eaten cookie.
0 from 0 votes
Print

Vegan Texas Sheet Cake Cookies {Vegan, Gluten-Free}

Pair these vegan texas sheet cake cookies with a cold glass of milk of your choice!

Course Cookies
Cuisine American
Keyword cookies with olive oil
Prep Time 10 minutes
Cook Time 16 minutes
Glazing time 5 minutes
Total Time 31 minutes
Servings 18 cookies
Calories 231.6 kcal

Ingredients

Cookies

  • 6 tablespoons extra light olive oil
  • 2 tablespoons butter of your choice (I used Country Crock plant butter with olive oil)
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce OR 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 1/3 cup gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) OR 1 1/3 cups regular all-purpose flour
  • 1/2 cup semi-sweet or dark chocolate chips of your choice, melted (I used Enjoy Life)

Glaze

  • 2 cups powdered sugar
  • 1/2 cup vegan butter, melted
  • 3 tablespoons milk of your choice (I used original almond milk)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Place a cooling rack on a large baking sheet. Set aside.

  2. In a large bowl, mix together all ingredients except the flour and melted chocolate.

  3. Add in all of the flour, and mix until incorporated.

  4. Fold in melted chocolate until just combined. You might have to use your hands to mix the dough to get all of the chocolate mixed in.

  5. Drop by rounded tablespoon on ungreased cookie sheet. Use your fingers to flatten out the cookies.

  6. Bake for 7-8 minutes.

  7. Remove cookies from the oven, and transfer to the cooling rack to cool.

  8. After all the cookies are baked and have cooled off, make the glaze. In a medium bowl, whisk together melted butter, milk of your choice, unsweetened cocoa powder, and vanilla extract. Add in confectioner's sugar, and whisk until smooth. If lumps remain, place bowl in microwave, heat for 20-30 seconds (1000W microwave), and then whisk again until all of the lumps have dissolved.

  9. Pour or spoon the glaze over the cooled cookies. Enjoy!

Recipe Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days.

To freeze: Arrange cookies in a single layer on a baking sheet. Place baking sheet in the freezer and let cookies freeze. Once frozen, transfer to a labeled zip-loc bag and store in the freezer for up to 3 months.

For softer cookies: I cut the sugar way back in the cookie because there was so much in the glaze. If you are looking for a softer cookie, add in more granulated sugar 1 tablespoon at a time and test bake a cookie until you are satisfied with the texture. 

Nutrition Facts
Vegan Texas Sheet Cake Cookies {Vegan, Gluten-Free}
Amount Per Serving (1 cookie)
Calories 231.6 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 5g31%
Polyunsaturated Fat 2.8g
Monounsaturated Fat 5.4g
Sodium 157mg7%
Potassium 12.5mg0%
Carbohydrates 29.2g10%
Fiber 1.4g6%
Sugar 18.6g21%
Protein 1.2g2%
Vitamin A 171.9IU3%
Vitamin C 0.5mg1%
Calcium 30.2mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Recipe adapted from Cookies and Cups

ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.


Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


shares