How is the crumb topping made for these cookies?

The crumb topping is prepared by pulsing raw walnuts into fine crumbs, then mixing them with coconut sugar, melted coconut oil, millet flour, white rice flour, and almond flour, along with cinnamon, cardamom, and salt, until moist clumps form.

What makes these Crumb Cake Cookies gluten-free?

These cookies are gluten-free because they use a blend of millet flour, white rice flour, and almond flour in both the cookie base and the crumb topping, avoiding traditional wheat flours.

What serves as the egg replacer in this vegan cookie recipe?

Ground chia seeds are used as the egg replacer in these cookies; they are whisked with water until they start to pull away from the bowl, creating a 'chia egg' that helps bind the dough.

What's the best way to ensure the crumb topping adheres to the cookies?

After scooping and flattening the cookie dough, gently break apart the crumb topping to cover the flattened cookie and then gently press it down to help it adhere before baking.

How long should these Crumb Cake Cookies bake, and what's important after baking?

These cookies should bake for 12-13 minutes at 350 degrees Fahrenheit. It's crucial to let them cool completely after baking to allow them to set properly.

7 years ago

Crumb Cake Cookies
[Vegan, Gluten-Free]

Name: Crumb Cake Cookies [Vegan, Gluten-Free]
Cook time: 13 min
Yield: 20 cookies
Ingredients: For the Crumb Topping; 1/2 Cup Coconut Sugar – packed; 1/3 Cup coconut oil - melted; 3 Tablespoons Millet Flour; 3 Tablespoons White Rice Flour; 2 Tablespoons Almond Flour; 3/4 Cup Raw Walnuts - ground Can sub almonds; 1/4 Teaspoon Cinnamon; 1/8 Teaspoon Cardamom; 1/4 Teaspoon Sea Salt; Cookie dough- Dry; 1 Cup Almond Flour; 1/2 Cup Millet Flour -packed and leveled; 1/2 Cup White Rice Flour -packed and leveled; 1/4 Cup Tapioca Flour -packed and leveled; 2 Tablespoons Chia Seeds - ground measure after grinding; 1/2 Teaspoon Baking Soda – leveled; 1/2 Teaspoons Sea Salt; Cookie Dough - Wet; 5 Tablespoons Filtered Water; 2 Tablespoons Chia Seeds - ground measure after grinding; 1/2 Cup Coconut Oil – room temperature; 3/4 Cup Tablespoons Coconut Sugar – leveled; 1 Tablespoon Apple Cider Vinegar; 1 Teaspoon Vanilla Extract

SM By: Stephanie McKinnie

Author Bio

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was... Read More

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Close-up of several golden-brown vegan gluten-free crumb cake cookies, generously topped with a textured walnut crumb, arranged on a cooling rack.

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Discover more recipes with these ingredients

Crumb Cake Cookies [Vegan, Gluten-Free]

20 cookies

Dairy Free

These Crumb Cake Cookies are a soft and delicious treat. The crumb topping combines subtle flavors of cardamom and cinnamon. They are also free from refined sugar, egg and gluten.

Ingredients You Need for Crumb Cake Cookies [Vegan, Gluten-Free]

For the Crumb Topping

1/2 Cup Coconut Sugar – packed
1/3 Cup coconut oil - melted
3 Tablespoons Millet Flour
3 Tablespoons White Rice Flour
2 Tablespoons Almond Flour
3/4 Cup Raw Walnuts - ground Can sub almonds
1/4 Teaspoon Cinnamon
1/8 Teaspoon Cardamom
1/4 Teaspoon Sea Salt

Cookie dough- Dry

1 Cup Almond Flour
1/2 Cup Millet Flour -packed and leveled
1/2 Cup White Rice Flour -packed and leveled
1/4 Cup Tapioca Flour -packed and leveled
2 Tablespoons Chia Seeds - ground measure after grinding
1/2 Teaspoon Baking Soda – leveled
1/2 Teaspoons Sea Salt

Cookie Dough - Wet

5 Tablespoons Filtered Water
2 Tablespoons Chia Seeds - ground measure after grinding
1/2 Cup Coconut Oil – room temperature
3/4 Cup Tablespoons Coconut Sugar – leveled
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract

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How to Prepare Crumb Cake Cookies [Vegan, Gluten-Free]

For the Crumb Topping:

Add the walnuts to a food processor and pulse into a fine crumbs.
In a small sauce-pan, melt the coconut oil on medium-low heat.
While butter/oil is melting, in a medium bowl, mix together the flours, sugar, ground walnuts, cinnamon, cardamom and salt.
When the oil is melted add it to the flour and toss with a fork until moist clumps form. Set aside.

Cookies

Line a baking sheet or 2 with parchment paper. In a large bowl, mix together the flours, almond meal, ground chia seeds, baking soda and salt. Mix well and set aside.
Preheat the oven to 350 degrees.
Add the water to a medium bowl and quickly whisk in the ground chia. Continue to whisk until it starts to pull away from the bowl. Set aside.
Using a food processor or mixer, cream the sugar, butter, vanilla extract and apple cider vinegar until fluffy then add the chia egg and mix well. Make sure and scrape the sides and bottom. (Liquid will sometimes stay on the bottom.) Add the flour mix and mix well.
Scoop the batter using a 1 oz. cookie scoop or 2 leveled tablespoons. Flatten to about a half-inch thick. Add 1/2 oz. cookie scoop or 1 leveled tablespoon of the crumb topping. Gently break apart the crumb topping to cover the flattened cookie and gently press down.
Repeat.
Bake for 12 - 13 minutes. *Let cool completely!!
You will need to bake them in two or three batches depending on the size of your baking sheet.