If you’re on Instagram, you’ve probably seen crumbl cookies pop up on your explore page. Their store creates fun, unique flavors that rotate weekly. Unfortunately, they don’t have any vegan options, and that’s where this recipe comes in.
About the cookie
According to crumbl, this cookie is “a warm cookie butter cookie, packed with Biscoff® cookie pieces and white chips, and topped with a Biscoff® cookie.” Yes, this combination is as good as it sounds.
Cookie butter cookie
This cookie is loaded with cookie butter. Biscoff cookie butter is actually vegan, but you can also use Trader Joe’s brand or another vegan version!
Biscoff® cookie pieces
Biscoff cookies are, in fact, vegan! They’re deliciously crunchy and perfectly spiced. They add a delicious flavor to this cookie.
White chips
There are lots of vegan white chocolate chips on the market. I typically order the King David brand, but Nestlé and Great Value also have vegan versions.
Important Ingredients
Yes, every single ingredient is important in this recipe. But below are a few of the ones that play the biggest role in making these cookies successful and delicious.
All-purpose flour: This gives these cookies structure, however packing the flour into your measuring cup can lead to dry cookies. Use the spoon and level method or weigh your flour for success.
Vegan butter: This is the base of almost all of my vegan cookies. It’s important to use butter sticks in this recipe.
Cookie butter: Cookie butter works with vegan butter as the base of these cookies. Think peanut butter cookies, but better.
Biscoff cookies: You’ll break up these cookies and stir them into the dough, then also break them in half to place on top of the cookies right when they come out of the oven. They add a delicious crunch to these cookies.
Vegan white chocolate chips: These are absolutely delicious when combined with the flavor of Biscoff. Prefer semi-sweet or dark chocolate chips? Go for it!
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Copycat Crumbl Biscoff White Chip Cookies
Ingredients
- 1/4 cup (56 g) vegan butter, cold and cubed
- 1/3 cup (80 g) vegan cookie butter
- 1/3 cup (66 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1/4 cup (60 ml) nondairy milk
- 1 tsp pure vanilla extract
- 1 2/3 cups (208 g) all-purpose flour spooned and leveled or weighed
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (128 g) vegan white chocolate chips
- 3/4 cup (64 g) Biscoff cookie pieces (~8 cookies broken up)
For topping
- 2 1/2 Biscoff cookies, broken in half
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the cubed butter, sugar, and brown sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
- Add the milk and vanilla extract. Beat again until well combined.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Stir in the white chocolate chips and Biscoff cookie pieces.
- Split the dough into five equal pieces (~5oz each) and roll into balls. Place on the baking sheet, leaving room in between.
- Bake for 12-14 minutes, until lightly golden. Immediately top each with 1/2 of a Biscoff cookie. Allow to cool slightly on the baking sheet, then enjoy.
These were amazing! My non vegan family was shocked and said they liked them better than actual Crumbl cookies! My new go to cookie recipe for sure!
When do you add the cookie butter? It was left out of the directions.
Very doughy. Assuming it has something to do with the recipe not using the cookie butter