Crumbl Cookies Made Vegan

I was never a huge sugar cookie fan until I created this recipe. They are not overly sweet, and the texture is chewy on the inside but slightly crunchy on the outside.

If you are anything like me and have been dying to try Crumbl Cookies but don’t eat dairy, you have to try these!

These cookies never disappoint, and nobody can ever tell they are vegan. They make the perfect recipe for any occasion when you need something quick and reliable.

Everything is made in one bowl, so you don’t have to worry about a lot of dishes either.

If you need a last minute recipe to make, these are the perfect cookies.

I used a store-bought vanilla frosting for this recipe. Any frosting will work. If you want something on the healthier side, you could top with any vanilla yogurt of your choice!

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I used white sugar in this recipe to ensure the dough didn’t change a different color. You could use any granulated sugar of your choice.

Vanilla extract: the vanilla gives the cookies an extra burst of flavor. You can omit if you want or use almond extract.

All-purpose flour: I haven’t tested any other flours in this recipe.

Frosting: I used a store-bought frosting. Any frosting will work.

Almond butter: any nut or seed butter will work for the cookie dough. I would recommend sticking to something like almond butter or cashew butter so it isn’t super over powering.

Protein powder: I used a plant-based vanilla protein powder for this recipe. Any flavor will work, however, again I recommend sticking to something that won’t overpower the whole batch of cookie dough. If you want to omit the protein powder, you could use more almond flour instead.

Ingredients:

• Vegan butter

• Nondairy milk

• Sugar

• Vanilla extract

• Baking powder

• All-purpose flour

• Frosting

• Almond butter

• Protein powder

• Almond flour

• Chocolate chips

Recipe:

Makes about 6-8 cookies

Cookies:

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1/3 cup sugar

• 1-2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

Cookie Dough:

• 1/3 cup almond butter

• ¼ cup sugar

• 3 tablespoons nondairy milk

• 2 tablespoons vegan butter

• 1/3 cup protein powder

• 1/3 cup almond flour

• ½ cup chocolate chips

Topping

• Frosting

• 1/4 - 1/3 cup mini chocolate chips

Directions:

1.    Preheat the oven to 350F. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a medium sized bowl, melt the butter. Add in the nondairy milk, sugar, and vanilla extract. Stir to combine.

3.    Add in the baking powder and all-purpose flour. Stir until a dough is formed.

4. Use a cookie scoop to scoop the dough. Press flat onto the cookie sheet. Repeat until all dough is used.

5. Bake for 9-12 minutes. While they are baking, make your cookie dough. In a bowl combine the almond butter, sugar, nondairy milk, and vegan butter. Add in the protein powder and almond flour. Stir until a dough is formed. Fold in the chocolate chips. Roll into mini cookie dough bites, repeat until all the dough is used. Set aside.

Allow to completely cool before frosting. Frost with frosting of your choice, cookie dough bites, and mini chocolate chips.

Be sure to store the cookies in an airtight container in the refrigerator. They should last up to 1 week. You can store them in the freezer to last longer.

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