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!
Equipment
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.
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
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
