Crafted with the nice and cozy and comforting essence of maple, these cookies are usually not solely plant-based but additionally a celebration of the comfy flavors that outline the autumn season. Nestled between every pair is a luscious maple cream cheese filling that provides the proper contact of indulgence.
What you want:
For the cookies:
⅓ cup coconut oil, at room temperature
¼ cup sugar
½ cup gentle brown sugar
2 tablespoons cornstarch
¼ cup maple syrup
¼ cup vanilla vegan 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 levels and line 2 cookie sheets with parchment paper. Right into a mixing bowl, whisk oil, sugars, cornstarch, maple syrup, milk, and extracts for about 3 minutes. Sift in remaining substances, including flour by ½ cup increments till a stiff dough kinds. Flatten dough right into a disk, wrap in wax paper, and chill for a minimum of an hour.
- On a evenly floured floor, roll dough out to ½-inch thickness. Make shapes, reminiscent of maple leaves or circles, with cookie cutters, and use a skinny spatula to softly place onto cookie sheets. Bake for six to eight minutes, or till golden brown.
- For the filling, mix cream cheese, butter, and maple extract. Beat with hand or stand mixer till fluffy.
- Add powdered sugar and salt, and proceed to beat till sugar is totally integrated and frosting is creamy. Utilizing a piping bag and tip, pipe onto backside cookie, then high with second cookie to make a sandwich.
