Easy Vegan Crumb Donut Cookies are covered in a cinnamon and sugar coating! The inside is soft and tender with a subtle hint of rich buttery goodness. Leave those packaged donuts at the store and make some healthier, egg and dairy-free cookies at home!
These Crumb Donut Cookies don’t “technically” have a crumb topping because the coating lacks the added flour and oil.
But, who needs those added ingredients anyways!
Instead, I've coated them in a simple cinnamon and sugar mix. The coating gives the cookies an ideal sweet/crunchy outside and breaking into them reveals a soft and tender inside.
If you haven’t already noticed, I’m a HUGE cookie fan!
They’re quick, easy and almost any treat can become the base for a cookie recipe.
How to make these vegan cookies
The cookie dough is simple and comes together in no time.
- Prep the chia egg and cinnamon and sugar topping.
- Combine the dry ingredients.
- Cream together the oil and sugars and add in the remaining wet ingredients.
- Mix in the dry ingredients creating a tasty cookie dough!
- The last step is to roll the dough balls in the cinnamon and sugar topping and bake for 10 minutes.
Now for the hard part of the recipe… trying not to eat them all in one day!
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- 1 and 1/3 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup turbinado sugar
- 1/4 cup coconut sugar
- 1/3 cup coconut oil, softened
- 1 Chia egg *see note
- 1 Tablespoon maple syrup
- 1 Tablespoon non-dairy milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons coconut sugar
- 1 tablespoon turbinado sugar
- 1 and 1/4 teaspoons ground cinnamon
- Preheat your oven to 400ºF and line a cookie sheet with parchment paper. Then mix the chia egg and set aside.
- In a small bowl, mix the coating ingredients. In a separate medium bowl combine the dry ingredients– set them both aside as well.
- In a large bowl cream together the oil and sugars. Mix in the remaining wet ingredients- don't forget the chia egg.
- Add the dry ingredients to the bowl of wet and mix until fully combined.
- Using a cookie scoop (or a Tablespoon) gather some dough and roll it into a ball. –if the dough is too oily, chill it in the fridge for 15-20 min– Place the dough ball on your cookie sheet and continue rolling balls until there is no more dough.
- Now coat each dough ball in the cinnamon and sugar mix. If you notice the coating not sticking well, give them another dip in the coating.
- Slightly flatten the dough balls. They shouldn't spread too much during baking.
- Bake at 400ºF for 10 minutes.
- Allow the cookies to cool completely before storing in an airtight container.
- To make the chia egg- mix 1 Tablespoon ground chia seeds + 3 ½ Tablespoons water
Nutrition Information:Yield: 20 servings Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 81mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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