If you love desserts that are visually stunning, deeply flavorful, and surprisingly easy, these Vegan Ube Crumb Cookies are a must try!
They’re soft in the center, lightly crisp at the edges, finished with a luscious ube frosting—and best of all, they come together in just about 30 minutes with simple ingredients and no eggs required.
The secret? Ube sweetened condensed milk.
Why Ube Condensed Milk Is the Star Ingredient
Ube (purple yam) is known for its naturally vibrant color and subtle notes of vanilla, pistachio, and caramel. In this recipe, Nature’s Charm Ube Sweetened Condensed Milk does double duty:
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Adds rich, nostalgic ube flavor without artificial coloring
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Acts as an egg replacer, providing moisture, structure, and chew
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Enhances sweetness and depth so the cookies stay soft and tender
It’s one of those ingredients that quietly makes vegan baking easier and better.
A Quick, Foolproof Vegan Cookie
These cookies are ideal when you want something impressive without the effort:
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No chilling marathons
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One bowl dough
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Short bake time
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Soft-set texture that firms as it cools
The ube jam swirled into the dough brings concentrated flavor and that iconic purple hue, while the whipped coconut-based frosting takes these cookies firmly into dessert-table territory.
Where to Find Ube Jam & Ube Condensed Milk
You can usually find ube jam and ube condensed milk at:
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Asian grocery stores (Filipino markets especially)
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Amazon, if you don’t have a local market nearby
Look for a smooth, deeply purple ube jam for best results—it should be thick, fragrant, and naturally sweet.
Why You’ll Love These Cookies
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100% vegan and dairy-free
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Quick to make, even on a busy day
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Naturally colorful and eye-catching
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Perfect for parties, gifting, or just treating yourself
They’re proof that vegan desserts can be playful, indulgent, and incredibly satisfying—no substitutions that feel like sacrifices.
Pin the photo below to save this recipe for later. For more tasty vegan treats, try my Vegan Red Velvet Ice Cream Sandwiches or my Vegan Blackberry Lemon Crumbl Cookies.
- Dough
- ½ cup Nature's Charm ube sweetened condensed milk
- ½ cup softened vegan butter
- ⅓ cup sugar
- ½ cup ube jam
- 1¾ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- Frosting
- ½ cup vegan butter softened
- ½ cup Nature's Charm coconut whipping cream, chilled
- ¼ cup Nature's Charm ube sweetened condensed milk
- Preheat the oven to 325F. Cream together the butter and sugar. Add the ube jam and condensed milk. Beat until well mixed. Stir in the flour until a dough forms. Chill for 5 minutes if it's sticky, then roll it into 2" balls.
- Place on two lined or greased baking sheets, with plenty of space between them. Flatten the cookies with a glass to about ½" thickness. Bake for about 12 minutes. The cookies may seem soft still but will firm up as they cool. Let cool for 5 minutes then transfer to a wire tray to cool completely.
- In a medium bowl, whip together the chilled coconut whipping cream, softened butter, and remaining ube condensed milk. Pipe or spread a thick layer of frosting on each cookie, once they are cooled completely. Store in a closed container in the fridge for 3-4 days.
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