Vegan Marshmallow Sprinkle Crumbl Copycat Cookies

Crumbl cookies have burst onto the scene and the bakery has thrived despite the conditions of the last few years. But how on earth do they get those big cookies to hold shape and texture? There’s a few tricks I’ve learned and they’re even vegan friendly! So ditch the eggs and dairy, and try this copycat vegan marshmallow sprinkle recipe using vegetable shortening and chilled dough.

Table of Contents

Tips for making sure your cookies hold shape

I could not figure out how to keep mine from spreading out into each other for the longest time. Here are the things I did to make sure my vegan Crumbl cookie recipe holds shape:

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Use vegetable shortening instead of oil or butter.
Chill the dough in the refrigerator for 3 or more hours or overnight at best.
Chill the cookie sheet too.
Use parchment paper instead of greasing the pan

Ingredients

3.5 Cups Flour
2 Cups Vegetable Shortening
2 Cups Sugar
2 Tbsp ground flaxseed
6 Tbsp water
16 Oz white chocolate chips
1 Tsp baking powder
1/2 Tsp salt
1 Tbsp vanilla extract
1 Jar Smuckers marshmallow topping
1/4 Cup sprinkles

Instructions

Combine flaxseed and water and whisk – set for 10 minutes
Beat the shortening and sugar until combined
Beat in the flaxseed eggs
Add the flour, salt, baking soda, and vanilla extract and beat until combined and smooth
Add the chocolate chips and fold them in
Cover the dough and chill in the refrigerator for 1-3 hours
Chill the sheet pan too
Preheat the oven to 350 degrees F
Line the sheet pan with parchment paper
Use a medium ice cream scoop to scoop cookie dough balls
Don’t do more than 7 to one sheet pan or else they will spread into each other
Bake for 12-15 minutes