Crafted with the warm and comforting essence of maple, these cookies are not only plant-based but also a celebration of the cozy flavors that define the fall season. Nestled between each pair is a luscious maple cream cheese filling that adds the perfect touch of indulgence.
What you need:
For the cookies:
⅓ cup coconut oil, at room temperature
¼ cup sugar
½ cup light brown sugar
2 tablespoons cornstarch
¼ cup maple syrup
¼ cup vanilla plant milk
1 teaspoon vanilla extract
1 teaspoon maple extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
For the filling:
¼ cup vegan cream cheese
4 tablespoons vegan butter, softened
1 teaspoon maple extract
1⅓ cups powdered sugar, sifted
⅛ teaspoon salt
What you do:
- For the cookies, preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Into a mixing bowl, whisk oil, sugars, cornstarch, maple syrup, milk, and extracts for about 3 minutes. Sift in remaining ingredients, adding flour by ½ cup increments until a stiff dough forms. Flatten dough into a disk, wrap in wax paper, and chill for at least an hour.
- On a lightly floured surface, roll dough out to ½-inch thickness. Make shapes, such as maple leaves or circles, with cookie cutters, and use a thin spatula to gently place onto cookie sheets. Bake 6 to 8 minutes, or until golden brown.
- For the filling, combine cream cheese, butter, and maple extract. Beat with hand or stand mixer until fluffy.
- Add powdered sugar and salt, and continue to beat until sugar is completely incorporated and frosting is creamy. Using a piping bag and tip, pipe onto bottom cookie, then top with second cookie to make a sandwich.