If you’ve ever wished for a dessert that combines the best elements of cookies and muffins, then my vegan cookie cruffins are about to become your new favorite treat! These are a cross between a cookie and a muffin, creating a unique, indulgent experience. Not only are they delicious, but they’re also completely vegan, making them a fantastic option for everyone, whether you’re following a plant-based diet or simply looking for a sweet treat.
What are cookie cruffins?
Cruffins are a delightful pastry innovation that blends the texture of a muffin with the flavors of a croissant. When you add the cookie element into the mix, you get a cruffin that has a crumbly, cookie-like top and a soft, fluffy interior. This vegan version omits any animal products but still delivers on taste and texture.
What do I need to make these?
- Vegan puff pastry. Pepperidge Farm brand is accidentally vegan and puff pastry sheets can be bought at most larger supermarkets. I used Dufour brand which I purchased at Whole Foods but they make their own 365 brand version that’s vegan now as well.
- Vegan chocolate chip cookie dough. You can make your own (my preference and my go-to vegan chocolate chip cookie recipe is in this post) or use a store bought vegan chocolate chip cookie dough like Eat Pastry brand or Sweet Loren’s that’s also gluten free.
How do I shape and bake?
You need to let the puff pastry thaw in the fridge for a few hours before you can use it so it’s pliable. You just spread the cookie dough over the puff pastry to the edges then cut and roll them up like cinnamon rolls and place in greased muffin tins. You can even top them with more cookie dough on top to really make them over the top and then sprinkle with powdered sugar before serving!
Vegan cookie cruffins are the perfect blend of crispy and soft, sweet and satisfying. They’re a great option for breakfast, an afternoon snack, or even a sweet ending to a meal. With just a few simple ingredients and easy steps, you can create these scrumptious treats in no time. Enjoy them fresh out of the oven or store them in an airtight container for a delightful treat anytime! Happy (vegan) baking!
Check out my other vegan chocolate chip cookie recipes here!
Vegan Chocolate Chip Cookie Cruffins
12
servings15
minutes25
minutesA tasty combo of a pastry and a muffin with gooey cookie dough inside!
Ingredients
- My Tollhouse Style Cookies
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter (2 sticks – room temperature)
¾ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
- Rich Flax Eggs for Cookies
1/4 cup water, room temperature
2 tablespoons finely ground flax meal
1 teaspoon coconut oil or plain vegetable oil
- Vegan Puff Pastry Sheets
Two sheets should be enough for 12 Cruffins
Directions for cookie dough
- In a bowl mix together the dry ingredients with a whisk to remove any large lumps and set aside.
- Make the rich flax egg by whisking the flax meal into the water until completely combined then whisk in the oil. Set aside for five minutes to thicken.
- In a separate bowl using a stand or hand mixer, cream the butter for a few minutes to lighten it. Add the sugars and continue to mix for one to two minutes scraping down the sides of the bowl as needed. Add the flax egg mixture and vanilla and blend until fully incorporated.
- Add the flour mixture all at once and mix just until there are a few streaks of flour left. Add the chips and combine just until the dough is smooth and there’s no traces of flour left.
- To Assemble Cruffins
- Preheat oven to 375°. Spray a 12 cup muffin tin (or a 6 cup jumbo tin like I used) and set aside. You could also use cupcake liners if you prefer.
- Take the thawed (but still cold) puff pastry dough and unfold the sheets until they’re flat. Take the cookie dough (homemade or store bought) and spread evenly on each sheet until they’re fully covered by dough. You don’t want it too thick but not too thin either. See my video for how it should look.
- With a sharp knife, cut the dough into even strips about 2-3” wide. The shape of your sheet will determine which side to cut it on. If you have decent sized sheets, cutting on the shorter side might work but you also may need to cut on the longer side to get a decent sized roll up. Try to cut them evenly then roll up fairly tightly like a cinnamon roll. Place each roll with the nicer side up in the muffin tin. You can crumble a bit more cookie dough on top if you’d like so they look prettier.
- Bake anywhere from 24-27 minutes until evenly browned and puffed up. All ovens vary and I bake using convection heat so things tend to bake faster. Remove from oven and cool slightly and enjoy. I like these warm from the oven but you can reheat as necessary before serving. Store leftovers in an airtight container.
Notes
- Use store bought or homemade chocolate chip cookie dough.
- You can find vegan by ingredients puff pastry sheets from Pepperidge Farm, Whole Foods Market 365 brand and Dufour brand in stores.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
