This Vegan Pink Velvet Crumbl Cookie dupe recipe is the perfect treat for Valentine's Day or any special occasion! They're soft, chewy, beautifully pink, and topped with a rich, cream cheese frosting.
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan
Serves: 6 cookies
Ingredients
½ cup vegan butter at room temperature
½ cup granulated sugar
¼ cup brown sugar
4-5 tbsp aquafaba
1 tsp vanilla extract
¼ tsp almond extract
¼ teaspoon pink food coloring or 1 tbsp beetroot powder
1 & ¾ cups all-purpose flour
1 Tbsp cornstarch or tapioca flour
½ tsp baking soda
¼ tsp salt
Cream cheese frosting
8 oz vegan cream cheese Softened
1 cup raw cashews, soaked for 2 hours or boiled 10 minutes
½ teaspoon vanilla
½ can Nature’s Charm condensed oat milk
Sprinkles
Instructions
Preheat the oven to 350F and line a baking sheet with parchment paper.
Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla & almond extract and food coloring. Mix well.
Add the flour, corn starch, baking soda, and salt. Mix well until the dry mixture is fully combined into the wet mixture. Using a large cookie scooper, scoop out 6 equally sized cookie dough balls, place them on a baking sheet or plastic-wrapped plate and freeze for 15 minutes.
Bake in the preheated oven for 12-13 minutes, swish the cookies around with a larger cookie cutter or pat them down to shape them. Let the cookies cool down fully on the baking sheet.
Make the cream cheese frosting- Whip the cream cheese, condensed oat milk and vanilla together until smooth and creamy. Transfer to a blender and blend with the soaked cashews. Chill it in the fridge or freezer for 10-20 minutes.
Fill a piping bag (or a plastic bag with the corner cut off) with the cream cheese frosting and pipe the frosting in a circle to create a swirl. Top with sprinkles and enjoy!
Notes
Store unfrosted cookies in an airtight container at room temp for up to 5 days. Keep the frosting in the fridge and frost each cookie as needed. Store frosted cookies in an airtight container in the fridge for up to 5 days.
If you can't find the condensed oat milk, condensed coconut milk is a great swap! It's typically in the baking aisle of most health food stores.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-pink-velvet-crumbl-cookies/