Copycat Crumbl Vegan Cookie Recipe
This Copycat Crumbl Vegan Cookie Recipe offers a delicious, plant-based twist on the famous Crumbl cookies. Soft, chewy, and bursting with flavor, these cookies are made with simple, vegan-friendly ingredients like dairy-free butter, non-dairy milk, and a perfect egg substitute.Whether you're craving classic chocolate chip or experimenting with other flavors, this vegan recipe is a hit for anyone looking for a cruelty-free alternative to the beloved Crumbl treat.Nutrition Facts (Per Cookie)Calories: 250-280 kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Fiber: 1g, Sugar: 20g, Sodium: 150mgEstimated based on one serving (assuming 12 servings per batch)
Equipment
- (1) Mixing bowl (large)
- (1) Hand mixer or stand mixer
- 1 Measuring cups (for dry and wet ingredients)
- 1 Measuring spoons
- (1) Baking sheet
- 1 Parchment paper or Silicone baking mat
- 1 Cookie scoop or Tablespoon
- 1 Wire cooling rack
Ingredients
- 1 ¾ cups All-purpose flour (220g)
- ½ cup Vegan butter, softened (113g)
- ½ cup Granulated sugar (100g)
- ½ cup Brown sugar, packed (100g)
- ¼ cup Non-dairy milk (60ml) (e.g., almond, soy, or oat milk)
- 1 tsp Vanilla extract (5ml)
- 1 tsp Baking soda (5g)
- ¼ tsp Salt (1.5g)
- 1 Flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water)
- ½ cup Vegan chocolate chips (optional for chocolate chip flavor)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare flaxseed egg: In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken.
- Cream together butter and sugars: In a large bowl, beat together the vegan butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Add the flaxseed egg, vanilla extract, and non-dairy milk to the butter and sugar mixture. Mix until fully combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Mix in chocolate chips: If using, fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Scoop and shape the dough: Use a cookie scoop or tablespoon to scoop out dough, rolling into large balls. Place on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball into a thick disc shape for a classic Crumbl look.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Flaxseed egg: To make the flaxseed egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the dough.
- Vegan butter: Ensure that you use softened, unsalted vegan butter for the best texture. Brands like Earth Balance or Miyoko’s work well.
- Dough texture: If the dough seems too soft or sticky, refrigerate it for 15-20 minutes before scooping and baking.
- Flavor variations: Feel free to experiment with different flavors like peanut butter, oatmeal raisin, or snickerdoodle by swapping in ingredients or toppings of your choice.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Alternatively, freeze the cookies for up to 3 months for later enjoyment.