Are you a fan of Pink Velvet Crumbl Cookies but want to try a vegan alternative? Look no further! Our Vegan Pink Velvet Crumbl Cookie Dupe recipe is a soft and fluffy spin on the classic crumbl cookie that will surely satisfy your sweet tooth cravings. Not only is it a delicious dessert option, but it’s also perfect for those who are looking for a cruelty-free treat to celebrate Valentine’s Day.
Crumbl Cookies have been a popular dessert trend in recent years, but not everyone can enjoy them because they contain dairy and eggs. That’s why we came up with a vegan alternative that’s just as delicious as the original! Our Vegan Pink Velvet Crumbl Cookie Dupe is made with non-dairy ingredients and is just as soft and fluffy as the original.
To make our Vegan Pink Velvet Crumbl Cookie Dupe, we use a combination of vegan butter, non-dairy cream cheese, and Nature’s Charm sweetened condensed oat milk to replace the dairy in the original recipe. The egg is replaced with aquafaba – the liquid from canned chickpeas – which acts as a binder, just like eggs! The result is a soft and fluffy cookie that’s just as delicious as the original.
One of the best things about our Vegan Pink Velvet Crumbl Cookie Dupe recipe is that it’s easy to make. You only need a few simple ingredients and about 20 minutes of your time to make a batch of these delicious cookies. Whether you’re a seasoned baker or just starting out, this recipe is perfect for anyone who wants to enjoy a vegan treat.
So if you’re looking for a Valentine’s Day recipe that’s sure to impress, try my Vegan Pink Velvet Crumbl Cookie Dupe recipe! To save this recipe for later, pin the photo below!
For more tasty vegan Valentine’s Day treats, try my Red Velvet Cheesecake or my Vegan Chocolate Lava Cake!
- 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
- 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!
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.
Great work! As always 😉