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

Pair these vegan texas sheet cake cookies with a cold glass of milk of your choice!
Prep Time10 mins
Cook Time16 mins
Glazing time5 mins
Total Time31 mins
Course: Cookies
Cuisine: American
Keyword: cookies with olive oil
Servings: 18 cookies
Calories: 231.6kcal
Author: The Panicked Foodie



  • 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)


  • 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


  • Preheat oven to 350 degrees. Place a cooling rack on a large baking sheet. Set aside.
  • In a large bowl, mix together all ingredients except the flour and melted chocolate.
  • Add in all of the flour, and mix until incorporated.
  • 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.
  • Drop by rounded tablespoon on ungreased cookie sheet. Use your fingers to flatten out the cookies.
  • Bake for 7-8 minutes.
  • Remove cookies from the oven, and transfer to the cooling rack to cool.
  • 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.
  • Pour or spoon the glaze over the cooled cookies. Enjoy!


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. 


Serving: 1cookie | Calories: 231.6kcal | Carbohydrates: 29.2g | Protein: 1.2g | Fat: 13.5g | Saturated Fat: 5g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 5.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 157mg | Potassium: 12.5mg | Fiber: 1.4g | Sugar: 18.6g | Vitamin A: 171.9IU | Vitamin C: 0.5mg | Calcium: 30.2mg | Iron: 1.4mg