Vegan Crumbl Cookies Copycat Recipe
Love Crumbl Cookies but looking for a vegan version? These vegan Crumbl cookie copycats are soft, thick, oversized, and packed with flavor – just like the originals, but made completely without dairy or eggs.
This recipe includes three popular flavors so you can recreate the Crumbl experience at home: Chocolate Chip, Birthday Cake (Sprinkle), and Cinnamon Sugar. Whether you’re craving a classic bakery-style cookie, a fun frosted cookie covered in sprinkles, or a warm cinnamon-spiced treat, there’s an option for everyone.
The goal of this recipe wasn’t to create a healthier cookie – it was to create a vegan copycat version that delivers the same soft texture, rich flavor, and bakery-style look that made Crumbl Cookies so popular. If you’re searching for the best vegan Crumbl cookies recipe, a dairy-free Crumbl copycat, or simply a giant bakery-style vegan cookie, this recipe is for you.
Perfect for birthdays, parties, holidays, or whenever a Crumbl craving hits. ๐ชโจ
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Cookie Dough
- 2ยฝ cups all-purpose flour
- 2 tbsp cornstarch
- 200 g vegan butter, softened
- 2 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ยผ cup granulated sugar
- ยฝ cup brown sugar
Cinnamon Sugar Frosting
- 1 tbsp ground cinnamon
- 3 tbsp brown sugar
- 2 tbsp vegan cream cheese
- 25 g powdered sugar
- 1 tbsp plant-based milk
Chocolate Chips
- 50 g chopped dark chocolate
- Vegan โmilkโ chocolate (optional – see notes)
Sprinkles Frosting
2 tbsp vegan cream cheese
25 g vegan butter
1 tbsp plant-based milk
A drop of pink food coloring (optional)
1 tsp vanilla extract
Colorful sprinkles (optional)
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In a bowl, add the vegan butter and soften it using a spatula (you can also use a hand mixer). Then add the sugar and mix well until it melts into the butter. Add the vanilla extract, cornstarch, baking powder, and plant-based milk, and mix. Finally, add the flour and mix until a dough forms.
Note that the dough should still feel buttery – thatโs totally fine as long as you can roll a small piece into a ball.
Weigh the dough and divide it into 6 equal balls. I ended up with about 600 g total, so each ball was around 100 g.
Now for the toppings.
In one bowl, mix the sugar and cinnamon, and roll 2 of the dough balls in the mixture.
In a separate bowl, add the chopped chocolate and roll 2 more dough balls in it (you can see in my Instagram video two different ways to incorporate the chocolate into the dough balls).
Bake in a preheated oven at 180ยฐC (350ยฐF) for about 10 minutes, until the cookies are lightly golden. Important – donโt overbake them! Even when you take them out, they might still look slightly underbaked, and thatโs okay. Let them cool completely, and meanwhile prepare the frosting.
In a bowl, mix the vegan cream cheese, powdered sugar, vanilla extract, and plant-based milk until smooth and lump-free. You can prepare both frostings separately or together and then divide. For the sprinkle frosting, add a little food coloring and mix, then transfer to a piping bag and drizzle over the fully cooled cookies.
Thatโs it – youโve got easy vegan crumble cookies at home. Enjoy!
Notes
- I used vegan Kinder-style chocolate I bought abroad for the chocolate chip version. I think Panda-style vegan chocolate (white or milk) would also work well, or you can even add Oreo chunks.
- You can also make just one of the variations – I included options for 3 different cookie styles. Just scale up the add-ins accordingly.
- I had some leftover cinnamon sugar mixture, and instead of throwing it away, you can use it in coffee or save it for more cookies.
- Once the cookies have cooled and been frosted, store them in the fridge. No need to reheat before eating.
