Adapted from ‘allrecipes’
Inspired by ‘Lil’ Luna’: Monster Eye Cookies, Multicolor Monster Eye Cookies
- 1/4 cup fat or oil (notes)
- 8 oz cream cheese (notes)
- 1 egg or egg substitute:
- 1 tbsp vegetable oil
- 2 tbsp water
- 2 tsp baking powder
- 1/4 tsp vanilla extract
- 1 package white or yellow cake mix
- powdered/confectioners' sugar
- Fat or Oil: Recommended options:
Or my favorite:
- 1/4 cup butter, softened
- 1/4 cup vegan butter, softened
- 1/4 cup coconut oil, melted
- 2 tbsp vegan butter, softened
- 2 tbsp coconut oil, melted
- Cream Cheese: I tried a couple of vegan
options for cream cheese. I found that Daiya had too strong a taste, which
even doubling the amoung of vanilla extract couldn't quite mask. Finally
I landed on Tofutti, which worked excellently. Whipped tofu may work, as
well, but I have not tried it. Between dairy cream cheese and Tofutti, I
found that using vegan cream cheese made for lighter, fluffier cookies,
with no noticeable taste difference.
Adaptations / Variations
- Halloween: Add fun colors and candy eyes!
Lil' Luna uses neon food
coloring. I haven't been able to find neon in stores, but using gel icing
colors can produce really vibrant results. If you go with just 1 color, I
recommend green. Purple and orange look great, too!
- Red Velvet: Instead of white or yellow cake mix, use a
red velvet cake mix. Voilà!
- Vegan adaptations:
- Choose non-dairy based fat/oil and cream cheese.
- With regard to finding a cake mix: most of Duncan Hines' cake mixes
are vegan, though the boxes aren't marked as such. Other big brands may
be, as well; many vegan bloggers have investigated, so a little
googling should answer for any specific brand.
- If you want to do Halloween variation, I highly recommend using
Wilton products. All of their icing colors are vegan, and it is pretty
easy to find which of their other products are vegan (and kosher!)
- Combine cream cheese and softened fat/oil until fluffy.
- Add in vanilla and egg/egg substitute (and food coloring, if applicable).
- Gradually add in cake mix.
- Put dough in freezer to chill. Preheat oven to 180°C/350°F and line
cookie sheet with parchment paper.
- Put powdered sugar on a plate.
- When oven is done preheating, take dough out of freezer. Use a spoon to
measure out dough and roll into balls. Roll balls in powdered sugar.
- Bake 15 to 17 minutes. I found that dough using dairy cream cheese needed a
little longer to bake.
- Transfer to wire rack to cool. If adding eyes, give the cookies a few
minutes to cool first so that they eyes do not melt, but it is easier to add
them before the cookies have cooled completely.