Vegan Boston Cream Pie Cookies
It’s cookie season! Also known as Aaron’s Most Favorite Time of Year. We don’t usually keep cookies in the house because neither of us have enough self-control to eat them responsibly, but we make an exception around the holidays when I go to town baking several treats a week (“for the blog!”) and Aaron gets to eat cookies to his heart’s content.
For today’s recipe, we’re excited to partner with Bob’s Red Mill on their United States of Cookies campaign! It’s 50 states, 50 bloggers, and 50 cookies with one mission in mind—to bring our country together for a sweet treat that celebrates our nation. Because no matter our politics, I hope we can all agree that everyone (and especially Aaron) loves cookies.
Chocolate chip is actually the official cookie of Massachusetts, but doesn’t a Boston Cream Pie cookie recipe sound like a lot more fun? I thought so too, and despite minor cookie-making nerves when I realized I would need to perfect three components instead of one (soft-baked sugar cookies, smooth vanilla cream filling, and rich chocolate ganache), I feel like I did my home state proud with these vegan Boston Cream Pie Cookies!
I used Bob’s Red Mill Organic Unbleached All-Purpose White Flour to make the most cake-like and fluffy sugar cookies to ever cross my lips. Bob’s Red Mill is my go-to all-purpose flour because it’s high protein and I find that it consistently produces light and airy baked goods. You know those giant soft-baked and frosted cookies from the bakery section at the grocery store? Confession time: I know they’re junky, but I used to kind of love those cookies, and this vegan version is totally reminiscent of that guilty pleasure.
For the cream center, I made a quick vanilla pudding that’s easy and eerily reminiscent of another childhood favorite: boxed pudding mix. When I was in elementary school, I can remember making myself pudding as an afternoon snack, standing on a chair next to the stove stirring for what felt like an hour (it was more like 5 minutes) and feeling so very accomplished. As an adult, I get a lot of joy from discovering how to recreate nostalgic foods, especially when I’m able to make them with wholesome ingredients like almond milk instead of dairy and a pinch of turmeric for that golden (egg yolk) vanilla pudding color.
And then there’s the ganache. Just a simple mix of chocolate chips, non-dairy creamer, and maple syrup that you will be hard-pressed not to eat straight-up with a spoon. Expect to swoon out loud when you taste it in combination with the sugar cookies and vanilla cream filling…it’s truly vegan Boston Cream Pie perfection in bite-size cookie form.
P.S. While I’ve never seen anyone add sprinkles to their Boston Cream Pie, what dessert doesn’t benefit from a little extra sparkle? ‘Tis the season to do it up!
Thank you to Bob’s Red Mill for sponsoring this post, and make sure to check out BobsRedMill.com for coupons!
Vegan Boston Cream Pie Cookies
Vegan Boston Cream Pie Cookies
Serves: about 12 sandwich cookies
Prep Time: 1 hour 45 mins
Cook Time: 10 mins
Soft-baked sugar cookies, creamy vanilla pudding filling, and rich chocolate ganache. These vegan Boston Cream Pie Cookies are everything you love about Boston Cream Pie in bite-size cookie form!
Cuisine: Vegan Servings: about 12 sandwich cookies
Prep Time: 1 hour 45 mins Cook Time: 10 mins
Soft-baked sugar cookies, creamy vanilla pudding filling, and rich chocolate ganache. These vegan Boston Cream Pie Cookies are everything you love about Boston Cream Pie in bite-size cookie form!
Instructions
- Prepare the cream filling: Add the almond milk and cornstarch to a medium saucepan and whisk well to combine. Turn the heat to medium, then add the sugar and bring to a low boil, whisking constantly. Once boiling, reduce the heat to low and cook for 2-3 more minutes, still whisking constantly. Turn off the heat and stir in the buttery spread, vanilla, salt, and turmeric (if using). Pour the mixture into a small mixing bowl and allow to cool on the counter for 20 minutes. Cover with plastic wrap (it should touch the surface of the pudding to prevent a skin from forming) and cool in the fridge for at least 1 hour or until cold.
- While the filling cools, make the cookies: Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, beat together the powdered sugar and buttery spread on low speed, then add the almond milk and vanilla and beat once more. Sift the flour, baking powder, and salt over the mixture and beat on low speed until just combined (be careful not to over-mix).
- Use a level cookie dough scoop to portion out the dough onto the baking sheets, spacing them 2 inches apart. Freeze for 12 minutes, then use your hands to roll the dough into smooth balls and flatten them into 1/4 inch thick rounds. Bake for 9-10 minutes, or until the tops spring back when lightly touched. (The cookies won't brown at all.) Remove the cookies from the oven and allow them to cool completely.
- Meanwhile, prepare the chocolate ganache: Add the chocolate chips, non-dairy creamer and maple syrup to a small microwavable bowl. Microwave for 30 seconds, then use a spatula to stir the mixture until the chocolate is fully melted, about 2 minutes. Let cool to room temperature.
- Assemble the cookies: Add a spoonful (about 1 heaping teaspoon) of cream filling onto the center of the flat side of half of the cookies. Top with the remaining cookies, flat side down. Spoon about 1 teaspoon of chocolate ganache on top of each cookie sandwich, then decorate with sprinkles (if using). Allow the chocolate to set before serving.
Notes [3]
You will have leftover vanilla cream filling. Enjoy it as you would vanilla pudding (it’s basically the same thing!).
These are best when assembled just before you plan to serve them so the cookies don’t absorb the cream filling.
Leftover cookies should be stored in an airtight container in the fridge.
Copyright © 2023 Amanda Maguire for Pickles & Honey
