Crafted with the warm and comforting essence of maple, these cookies are not only plant-based but also a celebration of the cozy flavors that define the fall season. Nestled between each pair is a luscious maple cream cheese filling that adds the perfect touch of indulgence. What you need: For the cookies: 1⁄3 cup coconut oil, at room temperature 1⁄4 cup sugar 1⁄2 cup light brown sugar 2 tablespoons cornstarch 1⁄4 cup maple syrup 1⁄4 cup vanilla plant milk 1 teaspoon vanilla extract 1 teaspoon maple extract 2 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt For the filling: 1⁄4 cup vegan cream cheese 4 tablespoons vegan butter , softened 1 teaspoon maple extract 11⁄3 cups powdered sugar, sifted 1⁄8 teaspoon salt What you do: For the cookies, preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Into a mixing bowl, whisk oil, sugars, cornstarch, maple syrup, milk, and extracts for about 3 minutes. Sift in remaining ingredients, adding flour by 1⁄2 cup increments until a stiff dough forms. Flatten dough into a disk, wrap in wax paper, and chill for at least an hour.
On a lightly floured surface, roll dough out to 1⁄2-inch thickness. Make shapes, such as maple leaves or circles, with cookie cutters, and use a thin spatula to gently place onto cookie sheets. Bake 6 to 8 minutes, or until golden brown.
For the filling, combine cream cheese, butter, and maple extract. Beat with hand or stand .