Theses are a flat, crispy sugar cookie that worked perfectly with maple cashew cream frosting slathered in between.These tend to stick better if you put them in the freezer for a while after sandwiching the frosting in between two cookies. This allows the frosting to set up and prevents from major oozing to happen. Take a few minutes to make these and relish the time you spend baking them, it’s well worth it!

Maple Creme Sandwich Cookies [Vegan]


Cooking Time




For the cookies:
  • ⅓ cup coconut oil
  • ¾ cup granulated or cane sugar
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 2-3 tablespoons non-dairy milk
For the frosting/filling:
  • 1½ cups cashews, soaked for at least 4 hours and drained
  • ¼ cup maple syrup
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼-1/3 cup non-dairy milk


  1. Preheat the oven to 350 degrees F. Grease 2 cookie sheets or line with Silpat or parchment paper. Set aside.
  2. In the bowl of a stand or hand mixer, mix together coconut oil, maple syrup, granulated sugar, and vanilla until blended. While the mixer is still beating on low to medium, add in the apple cider vinegar, , salt, non dairy milk and baking soda. Add in the all purpose flour, mixing until dough is blended throughout.
  3. Scoop out by the tablespoon and place on the prepared baking sheets. Bake for 7-10 minutes, or until the edges of the cookies are dark golden brown, but not burnt.
  4. For the frosting: In a high powdered blender or food processor, blend all of the ingredients together until combined and smooth. Transfer to a storage container and refrigerate until ready to use.
  5. To assemble the cookies: After letting the frosting set in the fridge for at least a hour or so, spread on one cookie and place another cookie on top. Place all the sandwiched together cookies on a baking sheet and freeze for at least a few minutes, to let the frosting set.