These Vegan Strawberry Crumbl Cookies are one of the best cookies I have EVER made. A delicious pink strawberry cookie is topped with a cream cheese and jam swirl with a slice of fresh strawberry. Vegan, no eggs, no dairy! Keep reading to learn how to make them!
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 other ‘vegan crumbl cookie’ recipes here.
Layers of Vegan Strawberry Crumbl cookies
Cookie : The cookie is crispy on the outside and soft and chewy 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.
Cream swirl : The cream swirl contains vegan butter AND dairy-free cream cheese, giving the flavour of the cookies a delicious ‘strawberry shortcake’ vibe. They are truly scrumptious!
Jam swirl : Added for look and added flavour, the jam swirl completes the cookies and makes them absolutely delicious! I love how they look!!!
Ingredients you’ll need:
This recipe is super quick, easy with ingredients you might possibly already have in your kitchen / pantry! Find the full ingredients list and quantities in the recipe card at the bottom of the post.
- Dairy-free butter – You want it soft at room temperature, this makes it easier to cream. My favourite vegan butters are ‘Naturli Vegan Block’ or ‘Flora Plant Butter’.
- Caster sugar – Use fine, white caster sugar.
- Vanilla extract – You can use a splash of vanilla or some strawberry flavouring.
- Dairy-free milk – Any dairy-free milk works for this recipe including oat, almond, soya or cashew.
- Plain flour – Use plain flour / all purpose flour.
- Baking powder + Baking soda – Helps to cookies to rise and adds a nice chew.
- Freeze dried strawberries – Adds delicious flavour without ruining the texture of the cookie. If you used strawberry jam or fresh strawberries, you risk making the cookie too moist.
- Pink food gel – Optional but it makes the cookies pink and pretty. The best vegan food gel is linked here.
- Dairy-free cream cheese – Use a good quality cream cheese, my favourite is Violife.
- Icing sugar – Make sure to sift the icing sugar before use, this will remove any lumps making for a super smooth frosting.
- Strawberry jam – Make sure to check the jam you use is vegan.
- Fresh strawberries – Added on top for decoration.
How to make Vegan Strawberry Crumbl Cookie
Find the full written recipe and method in the recipe card at the bottom of this post.
- Cookie
Mix the butter and sugar together in a bowl, then add in the rest of the ingredients until a thick cookie dough. Scoop into balls and place on a lined baking tray, coat with sugar and bake.
- Cream swirl
Cream the vegan butter and cream cheese, then add in the rest of the ingredients. Beat until thick and creamy, transfer into a piping bag fitted with a large round tip nozzle. Pipe a swirl on top of each cookie.
- Jam swirl
Transfer some jam into a piping bag, snip off the tip and pipe some jam in between the cream swirl. Finish with a dusting of icing sugar and half a strawberry slice. Tuck in and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Strawberry Crumbl Cookies
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Strawberries and cream have had a major upgrade with these DELICIOUS cookies. Vegan strawberry cookies topped with a dairy-free cream cheese and jam swirl, easy to make and super tasty! Perfect for Summer!
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 1 teaspoon of vanilla extract / strawberry flavouring
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 10g of freeze dried strawberries
- Pink food gel (optional)
Ingredients for the buttercream swirl
- 50g of dairy-free butter
- 20g of dairy-free cream cheese
- 250g of icing sugar
- 1 teaspoon of vanilla extract or 1 vanilla bean pod (seeds only)
+
- 1 jar of strawberry jam
- Fresh strawberries (for decoration)
Instructions
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 / strawberry flavour, milk and drop of pink food gel (optional). Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and freeze dried strawberries. Mix until just combined.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
- Optional step – Sprinkle some caster or granulated sugar over the cookies before baking.
- 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 buttercream.
Method (buttercream swirl)
- 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 until it’s thick and creamy in consistency.
- 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.
- Transfer a few tablespoons of strawberry jam into a piping bag, snip off the tip. Pipe a jam swirl in-between the buttercream.
- Decorate the tops of the cookies with half a strawberry and dust with some icing sugar.
- 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 2 days of making.
It’s best to store the cookies un iced, then ice day of making to keep them crisp and fresh. The cream cheese can soften the cookie if left too long.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
