Need a low-carb Crumbl cookie? You’re going to love these sugar-free Crumbl Sugar Cookies with pink frosting! These scrumptious cookies will satisfy your sweet tooth without all the carbs and sugar. (no gluten, grains, dairy, eggs, sugar, or artificial ingredients. Paleo & Vegan)Jump to Recipe
Copycat CRUMBL Sugar Cookies
YES, we’re talking’ BIG & thick, buttery sugar cookies with a hint of almond flavor and a generous swirl of vanilla frosting. SO GOOD. (And now you can make them healthier!)
If you haven’t heard about Crumbl, it’s the new bakery concept that’s taking over America. Crumbl has launched new locations at a rapid pace all across the country serving these giant fancy cookies that are baked fresh daily. Plus NEW flavors weekly and a HUGE variety.
“THE BEST COOKIES OMG” My friends and extended family kept raving about them. My family and I had to try them. Verdict? They’re definitely tasty! And definitely HUGE.
These massive cookies are DELICIOUS. But a massive a load of sugar. When I saw the nutrition facts my jaw literally dropped.
You won’t believe how much sugar is in them... And that’s why I was on a mission to make a sugar-free version.
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Crumbl Cookie Makeover
How many carbs are in a Crumbl cookie?
74 grams of carbs!? SEVENTY FOUR. And 61 grams of sugar. Are you kidding me? This is why we need an alternative!
Then I noticed the serving size is actually 1/4 of a cookie. (If you eat only a quarter, it’s 19 carbs per small serving) Do you eat only a quarter of a cookie?
Does Crumbl have any low-carb, health-conscious, or allergy-friendly options?
No. All Crumbl cookies contain wheat, dairy, soy, egg, and sugar. There are currently no gluten-free, sugar-free or dairy-free options. Crumbl Ingredient lists can be found on their website. But brace yourself cuz it’s a mile long.
Original Crumbl Cookies vs Pretty Pies Cookies
- Serving Size 1/4 of a cookie vs 1/2 a cookie
- Calories 140 vs 193
- Fat 7 vs 19
- Total Carbs 19 vs 5
- Sugar 15 vs 0.6
- Fiber 0 vs 1.4
- Net Carbs 19 vs 3.5 grams
- Protein <1 vs 2.6
It’s pretty clear that the homemade version has much friendlier macros in terms of carbs. Just THREE net carbs for half of a giant cookie!
I don’t claim to be a dietician or health coach. But for someone who wants to avoid gluten, dairy and mainly SUGAR, the original Crumbl is not doing you any favors.
It’s pretty simple to make your own cookies that are actually REALLY delicious. And zero sugar! Jaw-dropping. Who needs the 74 carbs when you can have an amazing cookie at a fraction of the sugar? Plus wholesome ingredients! Healthy and delicious DOES exist.
Copycat Crumbl Cookie Ingredients
This recipe uses healthy ingredients your body will thank you for. There are 6 main ingredients plus salt and extracts. These are pantry staples (for me) I keep these basics on hand at all times for my grain-free sugar-free baking.
Don’t worry about buying an ingredient you’ll never use again — my recipes use these ingredients all the time! Everything can be found at Amazon and Target.
- Almond Flour for a neutral cookie base that’s much lower in carbs, and higher in protein and fiber than wheat flour.
- Oil for richness (I used coconut oil, but you can use any. Buttery coconut oil would be amazing, I was out!)
- Tapioca Flour for a lighter texture that’s not too heavy/dense.
- Flaxseed to help bind the dough (since there’s no egg)
- Monkfruit to add a slight crispness.
- Pure Stevia Extract for natural sweetness that won’t negatively affect the texture (details below)
- Baking Powder for levity and rise.
- Vanilla & Almond Extracts for classic “pink sugar” flavor and deliciousness
- Pink Salt to balance out the sweetness.
If you’ve been following Pretty Pies for a while or read my first cookbook, you may have noticed the variety of sweeteners I use. And this is for good reason. Different sweeteners yield different results — particularly with baked goods.
Sweeteners and sugar substitutes affect the texture of baked goods and finding the optimal combination is tricky! But you can rely on me – your sugar-free baking expert – to guide you to sweet success!
Pure stevia is a highly concentrated sweetener that does not add bulk, liquid, or any chemical reaction during baking that changes the texture (unlike monkfruit/erythritol).
Since you only need such a TINY amount (usually less than 1/2 a teaspoon per recipe) a bag will last you for years! It’s an economical option even though it seems expensive on the front end when you realize how many servings you actually get out of it.
Need more recipes using stevia?
I also use it when I brew sweet tea. It’s delicious and doesn’t taste like weird chemicals.
Classic monkfruit granules from Lakanto (a blend of monkfruit extract and erythritol) are great for adding crispness, firmness, and crunch in baked goods like cookies, scones and granola. And “sugar” coating on cinnamon sugar donut holes.
But in other baked goods, especially cakes, I use monkfruit granules sparingly otherwise it makes things too crisp, not soft and tender like a traditional cake or cookie. You only need 1 Tbs granules to help make these cookies crisp.
Trust me when I give recommendations on ingredients. I’ve been making healthy desserts for over 6 years now and have published 2 cookbooks on the subject. I have spent countless hours in the kitchen testing and tweaking sweeteners and alternative ingredients that behave very differently from conventional flour, sugar, eggs and butter. When I say DO NOT use, I mean it! lol. Proceed at your own risk.
Here are my ONLY 2 alternatives to stevia in baking:
- Lakanto monkfruit syrup (like in my other keto sugar cookie recipe) in maple or vanilla.
- I would try 1/3 cup syrup instead of water and replace some of the oil. If the dough is too wet, add a teaspoon or so of coconut flour.
- Pure monkfruit extract (which I discovered Lakanto has recently discontinued! Boo.)
Other Sweetener Notes
- Lakanto Baking Blend Sweetener *might* work but I haven’t tried it. Honestly, I’m not a fan of their baking mixes (like muffins, etc) so I don’t have confidence in this blend creating the perfect texture.
- Do NOT use ALL Lakanto monkfruit granules or erythritol in these cookies. The texture is too hard/crunchy.
- If you need an alternative to the 1 Tbs monkfruit granules, I would say either leave it out and add a little extra of the other sweetener, or try 1 Tbs Besti allulose granules.
- Do NOT use Besti monkfruit/allulose blend or “In the Raw” All-Purpose as the main sweetener. I tried these and they were too soft and browned too much and overall did not have a good flavor/texture.
- For non-low-carb, coconut sugar or white sugar may work fine, but I haven’t tried them. I would try 1/3 cup.
Healthy Crumbl Cookie Instructions
There are no complicated techniques to make these cookies. You don’t even need an electric mixer, food processor or any equipment besides an oven.
- Line a baking sheet with parchment paper to prevent sticking. Preheat oven to 325.
- Whisk together the dry ingredients in a medium bowl.
- In a glass measuring cup add all wet ingredients.
- Pour wet over dry and mix into a dough. Optional – taste the dough and make any adjustments you’d like such as added sweetener or salt. The dough will be just wet enough to hold together/ very slightly crumbly. If you need a tiny splash of water to help it hold, that’s fine.
- Use a medium (2 Tbs) cookie scoop to place balls of cookie dough. Rolling the dough is not necessary.
- Flatten the balls into 2.75″ circles and gently smooth any rough edges. I use a flat measuring cup and/or spatula. (Cookies will not spread during baking) This makes 7 large cookies (but 1 cookie can be 2 servings.)
- Bake for about 14 minutes until the tops spring back and the edges are firm. Allow to cool completely before frosting.
Tips for Best Results
- Be mindful of ingredients, specifically the flours and sweeteners. Each one has been specifically formulated for specific texture and flavor, and any alterations to the recipe could be catastrophic. Ok, I exaggerate, but it really can make or break the cookies.
- If you’re unsure about an ingredient or substitution, please read my detailed notes in this post, but if you still have questions, drop it in the comments. I’m here to help!
- Watch the cookies for the last few minutes of bake time. Careful not to over-bake! They should be firm around the edges and spring back gently when pressed (not sink in).
- Use high-quality vanilla extract. The real deal. Not the artificial stuff. I use Mexican Vanilla (from Amazon) and the flavor is incredible! It’s especially great for this vanilla “buttercream!”
How to Make Soft-Baked Sugar Cookies
If you prefer a softer more cake-like texture to your cookies, you can replace some or all of the oil with water. It’s a simple swap.
How to Make Dairy-Free Sugar-Free Frosting
This is my go-to frosting. I actually like the taste and texture of this “buttercream” MUCH more than conventional recipes made with butter and a zillion cups of powdered sugar, which taste sickly sweet to me now.
- Palm Oil (details below)
- Powdered Sweetener (any kind that measures like sugar will do!)
- High-Quality Vanilla Extract — I got my FAVE on Amazon
- A dash of Pink Salt to balance and enhance the flavor
- Optional – add a few drops of food coloring. This one is made from plants!
What is Palm Oil?
Palm oil is a unique oil because it is solid at room temperature (just like coconut oil and butter.)
But it’s different because it has NO flavor and NO oily consistency. This makes it the PERFECT oil for frosting. It tastes just like bakery frosting to me! This is my go-to frosting for cupcakes, Keto Oreos, and cutout cookies, too!
A note about Environmental Consciousness
I’ve gotten several comments in my recipes using palm oil over the years saying, “What about deforestation?” – since some companies destroy the rainforest to harvest palm oil. This is a valid concern, but there is a solution: a sustainable brand.
I only use and recommend Spectrum brand palm oil which has been actively combatting deforestation for many years. You can find the company’s stance on this issue on their website.
Where to Find Palm Oil
I buy Spectrum Palm Oil at Target, but it’s also sold on Amazon and health food stores like Whole Foods, Sprouts, etc.
Palm Oil Substitute
- Do NOT use coconut oil – the texture is too soft and oily for frosting. And also has a coconut flavor. But if you MUST, you can decrease the oiliness by adding a few Tbs tapioca starch. I would also recommend refined (flavorless) coconut oil.
- Do NOT use Nutiva brand palm oil; it is mixed with coconut oil and has an oily texture.
- DO use butter (dairy-free or conventional) – softened to room temperature. This will add butter flavor and may be softer than palm, but it’s the best alternative I can find.
- Whip the palm oil in a mixing bowl by itself before adding any other ingredients. This helps smooth it out and make it nice and fluffy.
- An electric hand mixer is recommended for best results. If you are making a double or triple batch, I would move to a stand mixer with the paddle attachment.
- If your sweetener is lumpy, use a sifter.
- I used a IM piping tip and pastry bag to create these pretty frosting swirls. Here are the bags I use.
- If you don’t have pastry bags, use a large zip-top bag and snip off the corner.
- Place your bag in a glass and fold over the sides. Use a spatula to fill the bag half to 2/3 full with icing. Bring back the sides of the bag and twist to secure.
- Apply gentle even pressure starting at the center of the cookie and working your way to the outer edge. It doesn’t have to be perfect (mine definitely aren’t) but I really think it makes these cookies look so pretty and fancy the way that smearing with a spatula just can’t.
How to Store Frosted Cookies
For best freshness and taste, store at room temperature in a glass container such as a cake dome. Glass containers help keep baked goods like cookies nice and crisp. If you don’t have glass, line your container with a paper towel to absorb excess moisture.
These stay fresh on the counter for about 5 days. They may be refrigerated for up to 10 days in an airtight container lined with a paper towel. Bring cookies back to room temperature before eating since the frosting will harden when chilled.
Can these cookies be frozen?
Yes! You can freeze these cookies. But for best results, freeze cookies without frosting.
After baking, cool the cookies completely. Then place unfrosted cookies in an airtight container such as a large zip-top bag. Freeze for 1-2 months. Perfect solution for when you just need one cookie at a time – grab one out of the freezer and let it thaw.
How to Store Frosting
Store the cookies and frosting separately for long-term storage. The frosting stays fresh for quite a while — even weeks if kept in an airtight container. I keep any leftover icing in the piping bag (and set the piping bag in a large glass cup to keep frosting from getting everywhere.
Note: this frosting will harden if refrigerated (or frozen.) It will return to normal consistency and taste once brought back to room temperature. I haven’t tried freezing it so I’m not certain if it will keep its smooth and fluffy consistency after thawing from frozen.
If you try these healthy copycat crumbl cookies, be sure to leave a rating below. Hope you enjoy!
Low-Carb Crumbl Sugar Cookies (Sugar-Free, Dairy-Free, Gluten-Free)
To make the cookies:
- Preheat oven to 325 degrees. Line a medium baking sheet with parchment paper.
- In a mixing bowl, whisk together dry ingredients.
- In a small glass measuring cup or bowl, melt oil and add remaining wet ingredients.
- Pour wet over dry and mix into a dough.
- Using a medium cookie scoop, scoop balls of dough onto prepared pan.
- Use a spatula or a piece of parchment and a flat measuring cup to flatten each ball of dough into a 2 3/4" disc. Smooth the edges with your fingers or a spatula (Cookies will not spread or change shape during baking)
- Bake for about 14-16 minutes until tops spring back and edges feel firm. Allow to cool completely before frosting.
To make the frosting:
- In a mixing bowl, beat palm oil for 20 seconds until soft and smooth.
- Add sweetener and salt and mix again to incorporate.
- Add vanilla and optional food coloring last and mix again. Taste and adjust if needed.
- Transfer to a piping bag with a tip and decorate each cookie with a generous swirl. Enjoy!