What's the secret to a perfectly smooth maple creme filling?

For the smoothest filling, ensure your cashews are soaked for at least 4 hours and use a high-powered blender or food processor to combine all the frosting ingredients thoroughly.

How can I tell when the maple cookies are fully baked?

The cookies are ready when their edges turn a dark golden brown, but be careful not to overbake them to prevent burning.

Can I prepare the cookie dough or frosting in advance?

The cashew-based maple frosting can be made ahead of time and stored in the refrigerator until you're ready to assemble the cookies.

What is the best way to store these assembled Maple Creme Sandwich Cookies?

After assembling, freeze the cookies for a few minutes to set the frosting, then store them in an airtight container in the refrigerator or freezer for longer freshness.

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Maple Creme Sandwich Cookies
[Vegan]

AT By: Abby Thompson

Author Bio

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love... Read More

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Two golden-brown vegan maple creme sandwich cookies, filled with a thick, creamy white cashew-based frosting, stacked on a white plate.

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Maple Creme Sandwich Cookies [Vegan]

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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... Read More

Ingredients You Need for Maple Creme Sandwich Cookies [Vegan]

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

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How to Prepare Maple Creme Sandwich Cookies [Vegan]

Preheat the oven to 350 degrees F. Grease 2 cookie sheets or line with Silpat or parchment paper. Set aside.
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.
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.
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.
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.