These Vegan Blueberry Crumbl Cookies are one of the best cookies I have EVER made. There.. I said it! I actually can’t believe this is my own recipe and not one from a high end bakery- haha!
This recipe has been made in collaboration with Koro UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Blueberry Crumbl Cookies
Have you ever wanted a blueberry cheesecake but not wanted to make a whole cheesecake? I have the perfect recipe which you’ll go crazy for. These Vegan Blueberry Crumbl Cookies are buttery, crumbly and delicious. A ‘crisp on the outside and soft on the inside’ bakery style cookie with homemade blueberry compote, a cream cheese frosting and crumble, they’re simply irresistible.
What is a Crumbl Cookie?
Crumbl cookies have become absolutely huge on social media from the company ‘Crumbl Cookies’. They have designed these amazing loaded, stuffed and extra cookies topped with a swirl of frosting – yum! If you don’t have a ‘Crumbl’ near you, or simply want to make your own, homemade vegan version, I have the perfect recipe for you.
Check out my previous Crumbl inspire recipes here: Vegan Twix Crumbl Cookie & Vegan Biscoff Crumbl Cookie.
Why do I love these Vegan Blueberry Crumbl Cookies so much?
- They’re 100% vegan.
- They are super quick and easy to make.
- Contains real, fresh blueberries.
- Melt in your mouth.
- Cookies are crispy but soft and chewy.
- Homemade crumble adds more texture and added flavour.
- Deliciously sweet from the blueberries.
- The cream cheese frosting is delicious.
Layers of a Blueberry Crumbl Cookie
Cookie:
The cookie is crispy on the outside and soft on the inside. Whoever you serve these to won’t believe you actually made them. They taste like they have come from a bakery, they’re THAT good! You will simply have to make them to find out!
Blueberry Compote:
The blueberry flavour in the cookie comes from a quick and easy blueberry compote. I wanted the flavour of the blueberries to be as sweet, and juicy as possible, so I made a simply blueberry compote and added it into the cookie dough before baking and on-top of the frosting. It makes for the ultimate blueberry cookie!
Cream Cheese Frosting:
You can’t have blueberries without cream cheese, right?!!. I decorated the blueberry crumbl cookies with a generous swirl of vegan cream cheese frosting. To give the frosting an incredible vanilla flavour, I used the Koro Vanilla Bean Pods. These pods are my all time favourites. Koro are an amazing online store where you can find the most incredible range of foodie products including nuts, beans, chocolate, vanilla and more! Check out their website here, and make sure to use code HOLLY10 for 10% off at the checkout!
Crumble:
The crumble addition to the cookies was a last minute idea, but WOW… I’m so glad I did it! The crumble really brings the flavour and texture of the cookie all together. The crumble adds a buttery flavour, while also melting in your mouth. Definitely add it on top!
Tools you’ll need to make these cookies
- A stand mixer or an electric mixer : This is very important for this recipe. This is because you will need the high speed of an electric mixer to whip up air into the cream cheese frosting and also for making the smooth cookie dough. You can make the cookie dough by hand, but when it comes to the frosting, a stand mixer or electric hand whisk is a must. I found it never yields the same result.
- Grease proof paper : If you watch my Instagram and TikToks, you’ll know I use grease proof paper (aka parchment paper) for every single recipe. It helps prevent sticking and is just a must have when it comes to baking cakes, cookie and more.
- Scales : It goes without saying, you will NEVER get a good result if you ‘wing it’ with vegan baking, or any baking in fact. I measure in grams as it is the most accurate way of measuring the mixture and ingredients for baked goods. If you are looking to get serious about baking and want to create outstanding bakes each and every time, I highly recommend investing in a set of kitchen scales! You can find the exact scales I use, linked here.
- Ice-cream scoop : I like to get my cookies equal size, so I like to use an ice-cream scoop to measure out my dough balls. Alternatively, a set of spoons will work perfectly, it just wont give you the classic ‘cookie dough ball’ look and the baked cookie may look a little less round.
- A round cookie cutter : There is a simple trick to getting your cookies perfectly round and that is a round cookie cutter. Make sure the cookie cutter is larger than your desired size cookie. When the cookie comes out of the oven, place the cookie cutter over the cookie and scoot it around, making it into a perfect round shape.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!
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Vegan Blueberry Crumbl Cookies
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
Crumbly Vegan Blueberry Crumbl Cookies with fresh blueberries, cream cheese frosting and a buttery crumble. Delicious & easy to make.
Ingredients
Ingredients for the compote
- 140g of frozen blueberries
- 50g of caster sugar
- 1 tablespoon of cornstarch
- 15ml of lemon juice
Ingredients for the crumble
- 35g of plain flour
- 15g of caster sugar
- 25g of dairy-free butter
Ingredients for the cookie
- 115g of dairy-free butter (cubed)
- 140g of caster sugar
- 1 teaspoon of vanilla extract
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
Ingredients for the cream cheese frosting
- 30g of dairy-free butter
- 30g of dairy-free cream cheese
- 250g of icing sugar
- 1 vanilla bean pod (seeds only)
Instructions
Method (blueberry compote)
- Place the blueberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
- Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning, being careful not to burst the blueberries too much as you want some to stay whole. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
- Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it’ll turn thick. If this happens, give it a gentle stir before using.
Method (crumble)
1. Add the flour, sugar and butter into a mixing bowl and rub with clean hands / fingertips until crumb like.
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla and milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
- Add some of the blueberry compote into the dough while you’re scooping it, this will give a blueberry marble effect to the cookies.
- Before baking, sprinkle over the crumble on top of each cookie.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.
Method (cream cheese frosting)
- Add the butter and cream cheese into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter.
- Transfer the frosting into a piping bag fitted with a large round tip nozzle.
- Once the cookies are fully cool, pipe a swirl of the cream cheese frosting on top of each cookie, decorating them with a tea spoon or so of blueberry compote and any left over crumble. Place into the fridge to chill and set.
- Once set, serve and enjoy.
Notes
To store: Store the cookies in a sealed container in the fridge, allow to come to room temperature before serving. Best enjoyed 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
These are delicious. Even though there are several steps they come together quite quickly. I’m making another batch today. I will give cherries a try this time. Keep your amazing recipes coming!
can I do it non-vegan?
Really good. I used country crock plant butter. The icing needed a little more liquid than recipe stated so I added a little almond milk. The recipe made 6 cookies and I baked them about 10 minutes.
Just made these they are amazing!
Made these yesterday, well actually made the crumble, blueberry compote and cookie dough the day before and then baked them yesterday. The steps were worth it! Brought them to a party where friends loved them. My husband and I each had one today, and he said it was the best dessert I’ve ever made. I’ve made a lot of desserts, so that’s saying something. Nice too that they are dairy-free and soy-free because I’m allergic to those. I love that they are indulgently delicious and beautiful !
The cookies came out moist and had such a lovely blueberry flavor. I combined the cookie on this recipe with the lemon curd and cream cheese frosting swirl from your lemon swirl cookies. Probably the best cookie I have ever had and they looked so pretty! Thank you for the recipes!!!
Author
Thsnk you so much claire, I am over the moon you enjoyed 😀 xx