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The SECRET to Making Delicious Copy Cat Crumbl Cookie Waffle Cookies VEGAN
Learn the secret to making delicious Crumbl Cookie Waffle Cookies vegan! This dairy-free plant-based recipe will satisfy your sweet tooth in the best way possible.
1 ½ cup softened butter
1 ¼ cup of brown sugar
¼ cup granulated sugar
3 flax eggs (3 tbsp ground flax seed & 9 tbsp water)
3 tsp vanilla extract
4 ½ cups of whole wheat flour
3 tsp baking powder
Preheat the oven to 375 degrees.
Prepare Flax egg and let sit
Cream together butter and sugars with a mixer..
Scrape sides of bowl, add flax eggs, and vanilla and mix till combined.
Add flour and baking powder and mix until a dough forms.
Use a generous ⅓ cup of dough per cookie. Roll the dough into balls and flatten till ½ inch thick. Leave space on the baking pan to allow cookies to spread. Use the back of a mixing spoon to create the waffle pattern on top.
Bake on 375 degrees for 12-15 minutes, or until cookies spread, puff up and no longer look wet and glossy.
Allow to cool.
½ cup softened butter
1 ¼ cup of brown sugar
3 cups powdered sugar
3 tsp vanilla extract
Splash of plant milk to thin
Cream together butter and sugars with a mixer until smooth.
Sift in powdered sugar and mix until it is incorporated.
Add vanilla and just a splash of milk. Mix again. You want to keep this thick.
Serve your cookie with maple syrup drizzled on top & a rolled ball of butter cream scooped to resemble butter on top.
Serve warm. Store leftover cookies and buttercream separately in an airtight container at room temperature. Microwave leftover cookies for 30 seconds before serving.
Having the right kitchen tools and ingredients is essential for successful baking. Here are my recommendations.
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