Butterbeer Cookies
Butterbeer Cookies
Leah JamisonA vegan-friendly butterbeer cookie recipe to celebrate Universal Studio's new vegan foam butterbeer!
Ingredients
- 1/2 cup cashew butter
- 1/3 cup sugar
- 3 Tbsp. brown vegan butter cooled and divided into thirds
- 2 Tbsp. applesauce or plant milk
- 1/2 tsp. vanilla extract
- 3 Tbsp. flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 3 Tbsp. Lyle's golden syrup
- 3 Tbsp. cream soda
- sea salt optional
Instructions
- Preheat oven to 350°F.
- In a bowl, beat cashew butter and 1 Tbsp. brown vegan butter with sugar until light and fluffy.
- Beat in applesauce and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Fold dry ingredients into wet ingredients to form dough.
- Chill dough in a refrigerator for 10 minutes.
- Combine remaining 2 Tbsp. brown vegan butter, Lyle's golden syrup, and cream soda into a pot and cook on a stove over medium heat until a caramel is formed. Set aside.
- Roll chilled dough into balls and place on a baking sheet.
- Bake for 10 minutes then create a divet in each cookie and fill with caramel.
- Optionally sprinkle with sea salt.
Notes
- Applesauce can be substituted for plant milk.
- Lyle's golden syrup can be substituted for agave.
