Crumbl Churro Cookies (Vegan, Gluten-Free)
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These better-for-you Crumbl churro cookies feature a soft cinnamon-sugar cookie that’s finished with creamy swirls and a sprinkle of cinnamon-sugar. Vegan and gluten-free!
Churros were one of my favorite treats growing up. There’s truly nothing like a warm, soft, buttery churro freshly coated in cinnamon-sugar… except for these copycat Crumbl churro cookies.
If you’re a fellow churro lover and have missed out on trying the Crumbl version, you’re going to love this recipe. Be sure to check out my soft & chewy gingerbread cookies, peanut butter blossoms, and muddy buddy cookies for more of those warm, cozy flavors!
It all starts with a soft cinnamon-sugar cookie topped with creamy swirls of my version of a better-for-you buttercream (which is just my favorite thick and creamy vanilla yogurt). Finally, each cookie is finished with a generous cinnamon-sugar sprinkle for that classic churro moment.
Every bite tastes like a warm churro straight from the fair: soft, cozy, and perfectly spiced. And the best part? These churro cookies are entirely vegan, gluten-free, and refined sugar-free.
Why You’ll Love These Crumbl Churro Cookies
Basically everything you love about churros, baked into a soft, vegan, gluten-free cookie.
- They taste just like the warm churros you’d get at the fair
- Soft and tender cookie + creamy swirls + cinnamon-sugar = cookie bliss
- Inspired by Crumbl, but with a better-for-you twist
- Vegan, gluten-free, and refined sugar-free
- Easy to make
- Perfect for churro lovers
It’s the best of both worlds: churros + cookies in one.
Ingredients You’ll Need
- Almond Flour: Provides a soft, melt-in-your-mouth texture. Be sure to use blanched almond flour for the best texture.
- Oat Flour: I recommend using store-bought oat flour as opposed to homemade for the softest cookie texture. Use certified gluten-free oat flour if needed.
- Coconut Sugar: Adds natural sweetness and a touch of crispiness to the cookies.
- Vegan Butter: Slightly melted vegan butter makes these cookies sooo soft.
- Flaxseed Meal: Mixed with water to create a flax egg to help bind the dough together.
- Vanilla Extract: A cookie staple.
- Baking Powder & Baking Soda: This recipe uses both baking powder and baking soda to achieve that soft and chewy texture.
- Cinnamon & Salt: A generous amount of cinnamon and a pinch of salt provides that cozy flavor.
- Thick Vanilla Yogurt (dairy-free): This is my little hack for the “buttercream” frosting. I use Cocojune’s high-protein vegan vanilla yogurt. It’s creamy, super thick, and works so well here.
- Cinnamon-Sugar: A simple cinnamon-sugar mixture gets sprinkled on top for that classic churro finish. For a refined sugar-free option, use coconut sugar rather than cane sugar.
How to Make Vegan Crumbl Churro Cookies
Scroll down to the recipe card to get the full recipe with measurements.
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the flax egg: In a large bowl, whisk together the flaxseed and water. Let sit for 5 minutes to thicken.
- Mix the ingredients: Add in the coconut sugar, vegan butter, flax egg, and vanilla extract and whisk until combined. Fold in the almond flour, oat flour, baking powder, baking soda, cinnamon and salt. Mix until a sticky dough forms.
- Scoop and bake: Use a cookie scoop to scoop the dough onto the prepared baking sheet and roll into balls. Bake for 12-15 minutes (13 minutes is usually perfect for me).
- Let cool: As soon as the cookies come out of the oven, use the rim of a glass to gently round the cookies. Let them cool on the baking sheet for 10 minutes; since the cookies are made with almond flour, they need to cool in order to set properly. Then, transfer the cookies to a wire rack to cool completely.
- Pipe on the swirls: Once the cookies are fully cooled, pipe the vanilla yogurt on top in swirls (you can also use your favorite buttercream here).
- Make the cinnamon-sugar: In a small bowl, stir together cinnamon and sugar. Generously sprinkle the cinnamon-sugar mixture on top of the cookies for that classic churro flavor and texture.
Megan’s Tips
- Use slightly melted vegan butter: A quick 10–15 second warm-up in the microwave is perfect. Fully melted butter can make the cookies too flat, but slightly melted blends beautifully with the coconut sugar and gives you that soft, cohesive dough. It also helps the cookies spread just the right amount.
- Round the cookies right away: Using a glass to shape the cookies fresh out of the oven gives them that bakery-style shape.
- Let the cookies cool before frosting: Almond flour cookies need time to set. If you frost them too soon, the “buttercream” will melt instead of sitting pretty on top.
- Use thick yogurt for the “buttercream”: A thick, high-protein vegan yogurt works best for the frosting. I recommend Cocojune or Siggis brand. Oh and feel free to add a pinch of cinnamon directly to the yogurt frosting for extra spice.
- No piping bag? No problem: I just use a ziplock bag with the corner snipped off. You’ll still get those creamy swirls without needing any special tools.
If you love churros, then these copycat Crumbl churro cookies are a must-bake. They’re soft, tender, perfectly spiced, and those creamy swirls on top? Absolutely dreamy. Oh and don’t forget the cinnamon-sugar sprinkle at the end – it’s everything.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Crumbl Churro Cookies (Vegan, Gluten-Free)
These better-for-you Crumbl churro cookies feature a soft cinnamon-sugar cookie that's finished with creamy swirls and a sprinkle of cinnamon-sugar. Vegan and gluten-free!
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseed, for the flax egg
- 3 tablespoons water, for the flax egg
- ½ cup coconut sugar
- ¼ cup vegan butter, slightly melted *see note
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- ¾ cup oat flour, use certified GF as needed
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
Garnish
- thick vegan vanilla yogurt, or buttercream; see note
- 3 tablespoons coconut sugar, or cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the flax egg: In a large bowl, whisk together the flaxseed and water. Let sit for 5 minutes to thicken.
- Mix the ingredients: Add in the coconut sugar, vegan butter, flax egg, and vanilla extract and whisk until combined. Fold in the almond flour, oat flour, baking powder, baking soda, cinnamon and salt. Mix until a sticky dough forms.
- Scoop and bake: Use a cookie scoop to scoop the dough onto the prepared baking sheet, roll into balls, and flatten slightly with your hands. Bake for 12-15 minutes (13 minutes is usually perfect for me).
- Let cool: As soon as the cookies come out of the oven, use the rim of a glass to gently round the cookies. Let them cool on the baking sheet for 10 minutes; since the cookies are made with almond flour, they need to cool in order to set properly. Then, transfer the cookies to a wire rack to cool completely.
- Pipe on the swirls: Once the cookies are fully cooled, pipe the vanilla yogurt on top in swirls (you can also use your favorite buttercream here).
- Make the cinnamon-sugar: In a small bowl, stir together cinnamon and sugar. Generously sprinkle the cinnamon-sugar mixture on top of the cookies for that classic churro flavor and texture.
Equipment
Notes
- Use slightly melted vegan butter: A quick 10–15 second warm-up in the microwave is perfect. Fully melted butter can make the cookies too flat, but slightly melted blends beautifully with the coconut sugar and gives you that soft, cohesive dough. It also helps the cookies spread just the right amount.
- Round the cookies right away: Using a glass to shape the cookies fresh out of the oven gives them that bakery-style shape.
- Let the cookies cool before frosting: Almond flour cookies need time to set. If you frost them too soon, the “buttercream” will melt instead of sitting pretty on top.
- Use thick yogurt for the “buttercream”: A thick, high-protein vegan yogurt works best for the frosting. I recommend Cocojune or Siggis brand. Oh and feel free to add a pinch of cinnamon directly to the yogurt frosting for extra spice.
- No piping bag? No problem: I just use a ziplock bag with the corner snipped off. You’ll still get those creamy swirls without needing any special tools.
Serving: 1cookie, Calories: 182kcal, Carbohydrates: 19g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 136mg, Potassium: 43mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1IU, Vitamin C: 0.02mg, Calcium: 47mg, Iron: 1mg
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I love churros, and these taste just like it in cookie form!!!