Vegan Peanut Butter Brownie Crumbl Cookies

If you love peanut butter and chocolate, this vegan cookie is for you! Even if you haven’t tried the brownie Crumbl cookies yet, you will love this remake. A thick chewy chocolatey brownie-like cookie stuffed with peanut butter? What’s not to love! 

Three vegan peanut butter stuffed brownie crumbl cookies stacked on top of each other with the top two cookies cut in half to show the peanut butter filling. Hand is reaching for top cookie.

I’ve become really fond of vegan cookie remakes. (If you couldn’t tell, here’s all of my vegan cookies!) I feel like it’s not actually too difficult to get an egg replacement for cookies, and I recently found some great vegan butter options (which you can shop here!) Once you get those basics taken care of, vegan baking isn’t very difficult, nor is it expensive! In fact, lately my local vegan options have been less expensive than their animal by-product counterpart.

Veganism aside, this remake of brownie Crumbl cookies is delicious no matter what your dietary preferences are.

Unless you have a nut allergy, then I am sorry!! You could try this recipe with sunflower seed butter, as I am curious to see if that works but I haven’t tested it yet. So, nut allergies aside, this dairy-free and egg-free brownie cookie recipe is going to rock your world. It’s basically the best chewy brownie with a crackle topping in cookie form. It is miraculously fudgy but still holds together really well! Not to mention it is stuffed with a peanut butter filling. That is the best part in my opinion!

The topping of these vegan peanut butter brownie Crumbl cookies is easier than you ever would have imagined, too. It’s just melted vegan chocolate and melted peanut butter!

If you can’t decide between a brownie or a cookie, this brownie cookie is for you! As always, be sure to tag me on Instagram @maggiebakesgrace if you make this recipe or are inspired by the creation!

Catch the full recipe down below.

Three vegan peanut butter stuffed brownie crumbl cookies stacked on top of each other with the top two cookies cut in half to show the peanut butter filling.

Vegan Peanut Butter Brownie Crumbl Cookies

These vegan peanut butter stuffed brownie cookies inspired by the peanut butter brownie Crumbl cookies are going to rock your world! Not too complicated yet full of flavor, and unexpectedly vegan!
Prep Time 15 mins
Cook Time 12 mins
10 mins
Total Time 40 mins
Course Dessert
Cuisine American

Ingredients
  

Brownie Cookie

  • 1/2 cup softened vegan butter
  • 1 cup granulated sugar
  • 1 tbsp white vinegar
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp non-dairy milk

Peanut Butter Filling

  • 2 tbsp softened vegan butter
  • 1/2 cup creamy peanut butter
  • 2/3 cup powdered sugar
  • 1 - 2 tbsp non-dairy milk

PB & Chocolate Topping

  • 1/2 cup vegan chocolate chips melted
  • 1/4 cup creamy peanut butter melted

Instructions
 

Brownie Cookie Dough

  • Preheat oven to 350 Degrees Fahrenheit.
  • In a small bowl, mix together your vinegar and baking soda to create a "vinegar egg". Meanwhile, grab a large mixing bowl. Add your vegan butter, sugar, and vinegar egg. Beat until smooth. Stir in the all the dry ingredients until almost smooth - then add the non-dairy milk last just until the consistency is moist enough to form soft dough balls.
  • Once the dough is complete, let sit in fridge while you make your peanut butter filling.

Peanut Butter Filling

  • In a medium bowl, beat together all filling ingredients until smooth. Let sit in fridge for 5 minutes.

Cookie Assembly

  • Once dough and filling has chilled for a few moments, use a large cookie scoop to scoop 1/4 cup of cookie dough. Divide that 1/4 cup chunk of dough into a 2/3 chunk and a 1/3 chunk. Flatten the 2/3 chunk into a 1/3 inch thick disc then add some of the peanut butter filling on top. Roll out the 1/3 chunk to cover the peanut butter filling to form one big cookie that is stuffed with peanut butter.
  • Repeat that step until you're out of dough and pb filling. Bake at 350 F for 10-12 minutes - DO NOT OVERBAKE. Let cool COMPLETELY before handling. The cookies will harden more when they cool.

Topping

  • Once cookies have cooled, melt your chocolate chips and melt your peanut butter.
  • Spoon 1/2 - 1 tbsp of each on top of each cookie and let cool completely to "harden". Store in fridge or at room temp. Enjoy!
Keyword brownies, cookies, easy dessert, easy recipe, peanut butter, vegan, vegan baking, vegan cookie, vegan dessert

Vegan Crumbl Sugar Cookies Copycat

Do you remember those iconic grocery store cookies with the pink frosting? Or better yet, do you have a Crumbl near you? These vegan sugar cookies are exactly like those! Welcome to today’s recipe: Vegan Crumbl Chilled Sugar Cookie Copycat!

vegan sugar cookies topped with bright pink frosting. 3 cookies stacked with top cookie broken in half to show inside texture. a hand is picking up the top vegan cookie

If you haven’t ever had the grocery store lofthouse cookies or Crumbl sugar cookies, you are missing out. They’re good in the weird way. Like, you don’t know why you like them, but you can’t stop eating them. They kind of smell like playdoh, but they taste like heaven? THAT IS THESE!!!! And they are seriously so good. We downed the batch in 24 hours. It makes 6 giant cookies so you can double the recipe if you need more, and trust me, you’ll need more.

Vegan Sugar Cookies of your dreams!

I found inspiration from  Cooking with Karli’s take on the Crumbl Cookie.  She did a great job remaking the Crumbl cookie and so I just had to veganize it! There is something so simple about vegan sugar cookies, yet so indulgent at the same time. I love when baked goods bring up happy childhood memories, like my dad letting me get a treat from the grocery store, or someone’s mom bringing in these cookies at every school function.

Now, I get to relive those experiences when we go to a Crumbl store – but it upsets my tummy thanks to my lovely lactose intolerance. So, a vegan sugar cookie is the natural solution! Now I really get to relive those experiences without having to worry about the harm to my intestines. Instead, with these Vegan Crumbl Sugar Cookies Copycat, you get to live in the moment filled with good food and great memories! Check out my other copycat recipes on the blog.

Be sure to tag me on Instagram or TikTok at maggiebakesgrace if you try to recipe for a chance to be featured!

vegan sugar cookies topped with bright pink frosting. 3 cookies stacked with top cookie broken in half to show inside texture

Vegan Crumbl Chilled Sugar Cookies

Prep Time 10 mins
Cook Time 10 mins
30 mins
Course Dessert, Snack
Cuisine American

Ingredients
  

Sugar Cookie Dough

  • 1/2 cup vegan butter country crock is a good brand
  • 1/2 cup granulated sugar of choice
  • 1 tbsp cornstarch
  • 3 tbsp almond milk add more if dough is too dry
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose unbleached flour
  • 1 tsp baking powder

Frosting

  • 1/4 cup unsalted vegan butter room temp
  • 1/2 tsp almond extract
  • 1 tbsp almond milk
  • 1 1/2 cups powdered sugar
  • 1-2 drops vegan red or pink food coloring

Instructions
 

Sugar Cookies

  • Preheat oven to 350 Degrees Fahrenheit.
  • Add vegan butter and sugar to a large bowl. Beat until combined and fluffy. Add in cornstarch, almond milk, and extracts. Beat until fully combined.
  • Sift in flour and baking powder and stir to combine. Add more almond milk if dough is too dry to bring together into balls.
  • Form 6 even size dough balls out of the dough by rolling dough in hands. Place on baking sheet and press flat with a cup.
  • Bake for 10 minutes then let cool on baking sheet.

Pink frosting

  • Add all frosting ingredients to a medium bowl. Beat together until nice fluffy and smooth!

Assembly

  • Frost the cookies with lots of frosting using a mini spatula. Smooth out tops if desired. Store cookies in fridge for at least an hour to get the chilled vibe! Enjoy!
Keyword baking, cookie, easy dessert, easy recipe, healthy cookies, sugar cookie, vegan, vegan cookie, vegan dessert

Vegan Protein S’mores Skillet Cookie

What’s not to love about a Vegan Protein S’mores Skillet Cookie?

Answer: nothing! Everything about this vegan protein skillet cookie is impeccable. From the crispy golden edges to the chewy gooey warm interior to the vegan marshmallow and chocolate toppings, this vegan dessert will rock your world.

Two mini skillets filled with vegan protein smores cookie. Protein container in the background along with extra mini marshmallows and graham crackers poking out

The only thing that makes this skillet cookie EVEN BETTER is that it is packed with plant-based protein thanks to vegan Designer Protein! This protein powder works wonders in smoothies, pancakes, and most importantly baked goods! I definitely struggle to get enough protein in my diet sometimes. Thankfully I can sneak it into my diet through cookies when I use Designer Protein! PS code MAGGIE20 can get you 20% off your order!!

Honestly, everything tastes better in a skillet. There is just something so fun and freeing about using a spoon and digging right into the dish to enjoy dessert. This skillet cookie would be fabulous topped with frozen yogurt or ice cream. But it is also incredible on it’s own! I remember the first time I had a cookie skillet… I literally thought it was the best thing since sliced bread. And truthfully, that sentiment hasn’t changed one bit! Once you find a good base recipe, it is really easy to customize the skillet cookie into whatever flavor you want.

S’mores flavored desserts are a top 5 flavor for me from April -September. The instant it hits 50 degrees again, all I want is campfires and toasted marshmallows with warm melty chocolate. This skillet cookie gives all those vibes but without the effort of building a fire! Cookies are one of my favorite things to bake, and I hope they become one of yours too. I have plenty of recipes for cookies on the blog, but this is quickly becoming one of my favorites. Be sure to tag me on Instagram at maggiebakesgrace if you recreate or get inspiration from this recipe!

Two mini skillets filled with vegan protein smores cookie. Protein container in the background along with extra mini marshmallows and graham crackers poking out

Vegan Protein S'mores Skillet Cookie

This vegan skillet cookie is packed with plant-based protein. It has the perfect combination of crispy edges and gooey inside and is topped with all the s'mores goodies.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 1/4 cup Vegan butter
  • 1/4 cup Peanut butter creamy / smooth
  • 1 scoop Vanilla protein powder Plant-Based Designer Protein
  • 1/4 cup Maple Syrup
  • 2 tbsp Nut milk
  • 1 tbsp Corn starch
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 cup Almond flour
  • 1/4 cup Vegan marshmallows mini
  • 1/4 cup Chocolate chips
  • 2 tbsp Graham crackers crushed

Instructions
 

  • Preheat oven to 325 Degress Fahrenheit.
  • In a large microwave safe bowl, add the vegan butter and peanut butter. Microwave in 30 second increments until melted. Stir in protein powder, maple syrup, and non-dairy milk until everything is fully combined and smooth.
  • Add in the baking soda, salt, and almond flour to the batter and stir until fully combined. Stir in vegan marshmallows and chocolate chips.
  • Add batter to 2 mini 5" skillets or one medium sized skillet. Top off with the graham crackers. Bake for 20-25 minutes depending on skillet size. Enjoy!
Keyword baking, cookie, easy dessert, gluten-free, healthy dessert, high protein, protein, skillet cookie, vegan baking, vegan cookie, vegan dessert

Life Changing Vegan Oatmeal Raisin Cookies

The words life changing and oatmeal raisin cookie tend to not be used in the same sentence. Many people think oatmeal raisin cookies are just chocolate chip imposters, but I’m here to prove them wrong. These vegan oatmeal raisin cookies are absolutely the best cookies I’ve ever made. They will change your life!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

These gorgeous vegan oatmeal raisin cookies are based on a brilliant cookie recipe by Melissa Clark and New York Times Cooking.  I adapted the recipe to match my own sweetness preferences, and then subbed with my favorite vegan egg replacement. Can you guess what it is? Is it flax? Is it applesauce? Nope! My favorite egg replacement for cookies is a CORN STARCH EGG! You read that right! Corn starch is known for it’s binding and thickening properties, so it makes sense that it works as an egg replacement! These cookies have plenty of vegan butter and other factors keeping it moist that you won’t be missing any of the moisture that a regular egg would otherwise bring. That is why a cornstarch egg works perfectly.

Now, I could go on and on about corn starch eggs but that’s not why you’re here, is it? You’re here to hear about why these vegan oatmeal raisins are life-changing. Besides the fact that they are perfectly sweet and chewy, with a hint of spice and pockets of raisins? They’re life changing because they’re near impossible to mess up, and bake up gorgeously chewy no matter if you make them small or big! Yup, I actually tested the recipe using a regular 1-inch cookie scoop and then again using a more ice-cream scoop (2 inch) sized cookie scoop! The cookies baked up golden and chewy every time.

What’s the other reason these vegan oatmeal raisin cookies are life changing?

They aren’t a chocolate chip cookie imposter! These cookies are beautiful and wonderful in their own way. They aren’t trying to be a cookie they aren’t. They are absolutely the best cookies I’ve ever made and think they might be yours too! No hate to my other dessert recipes, but you need to try this one. See it below, and tag me on instagram if you make it!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Close up on the cookie in the middle.Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

Life Changing Vegan Oatmeal Raisin Cookies

When I say these oatmeal raisin cookies are going to change your life, I mean it. These are perfectly sweet and spicy, and no one will know they're vegan!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Ingredients
  

  • 12 tbsp vegan butter softened
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1/4 cup almond milk
  • 1/2 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups old fashioned oats
  • 1 cup raisins regular or golden

Instructions
 

Corn starch egg

  • Whisk together corn starch and nut milk until emulsified and let sit until instructed to add to other ingredients.

Oatmeal Raisin Cookies

  • Preheat oven to 350 Degrees Fahrenheit.
  • Beat together vegan butter, both sugars, and vanilla. Add in corn starch egg and beat until fully combined.
  • Sift in flour, baking soda, salt, and spices. Lightly stir in but not until fully combined.
  • Stir in oats and raisins, and stir dough until all ingredients are fully combined and flour is evenly distributed (no chunks of flour!)
  • Use a 2 inch scoop to scoop big cookies onto parchment lined baking sheet. Bake at 350 degrees F for 15 minutes. Let cool and enjoy!
Keyword oatmeal cookies, oatmeal raisin, oats, vegan, vegan cookie, vegan dessert, vegan oatmeal raisin

Vegan Tagalong Copycat

So, we all know it’s Girl Scout Cookie season. And that means cookie galore! As someone who is constantly trying to create the best vegan cookie recipe, I couldn’t not recreate my favorite cookie: the Tagalong (aka Peanut Butter Patty)! 

vegan cookie recipe tagalong copycat cookies with chocolate chips on parchment paper

If you’ve ever had a Tagalong, you will be shocked at how similar these taste! No one will even be able to tell that this is a vegan cookie recipe! But if you’ve never been able to have a Tagalong either due to dairy allergies or being vegan then you NEED this Vegan Tagalong Copycat recipe! You no longer need to miss out on Girl Scout Cookie season. This copycat is the only vegan cookie recipe you need. 

Now, why do I love Tagalongs or Peanut Butter Patties so much? Because I have an obsession with peanut butter & chocolate!! Seriously, the best flavor combination on earth. The proof is in how many recipes I have already created with peanut butter and chocolate on my Instagram feed.

It is such a freeing feeling to eat what you crave, and I am constantly craving these cookies. Part of my mission is to show you that even with food allergies or other past struggles, all food is fuel and can spread love and joy. Baking up a batch of these Vegan Tagalong Copycats is a sure way to live out that mission!

Why will you love these Vegan Tagalong Copycats?

  • They are the perfect combination of crunchy cookie, smooth peanut butter filling, and sweet chocolate coating.
  • They are easy to make and fun to eat!

If you aren’t convinced already, try these and then you will be! Be sure to leave a comment and rating down below if you make them. Also tag me on Instagram so I can share your remake on my story!

vegan cookie recipe vegan tagalong copycat shortbread cookie with peanut butter filling and chocolate coating on canvas with chocolate chips

Vegan Tagalong Copycat

Move over Girl Scout Cookies, there's a new Peanut Butter Patty in town! This vegan cookie recipe tastes just like the real thing, but is more accessible for those with dairy allergies! It tastes so delicious, sweet, crunchy, and similar to the real thing, you might be able to trick your family and friends.
Prep Time 30 mins
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 16 cookies

Equipment

  • microwave safe bowl
  • medium mixing bowl
  • parchment paper
  • baking sheet

Ingredients
  

Shortbread

  • 1/4 cup vegan butter
  • 1/4 cup powdered sugar
  • 1/2 cup flour
  • 1 tbsp nut milk almond

Peanut Butter Center

  • 2 tbsp vegan butter
  • 1/4 cup peanut butter
  • 1/2 cup powdered sugar

Chocolate Coating

  • 1/2 cup vegan chocolate chips
  • 1 tsp oil avocado or coconut

Instructions
 

Shortbread

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine all shortbread ingredients in a medium mixing bowl until crumbs form.
  • Squish the dough into one solid ball and then roll out into 1/4 inch thick slab.
  • Cut little circles out of the dough (I used a shot glass)
  • Place circles on parchment lined baking sheet and bake at 350 degrees Fahrenheit for 10-12 minutes depending on how big of circles you cut. Let cool.

Peanut Butter Center

  • Mix together all three ingredients until a peanut butter dough forms.
  • Form the dough into little patties the same size as your shortbread circles.
  • Once shortbread is cooled, place one peanut butter center patty onto each shortbread circle.
  • Let the shortbread + peanut butter set in refrigerator for at least 30 minutes.

Chocolate Coating

  • Melt the chocolate and oil in microwave in 30 second increments until completely melted.
  • Dunk the shortbread + peanut butter center cookie into the chocolate to coat completely.
  • Let cookies set in freezer. Store in freezer.
Keyword chocolate, cookie, peanut butter, tagalong, vegan cookie, vegan dessert