Butterbeer Cookies


Vegan Butterbeer Cookie

Butterbeer Cookies

Leah Jamison
A vegan-friendly butterbeer cookie recipe to celebrate Universal Studio's new vegan foam butterbeer!
Prep Time 20 mins
Cook Time 10 mins
Passive Time 10 mins
Course Desserts
Cuisine Butterbeer
Servings 12 cookies


  • 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


  • 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.


  • Applesauce can be substituted for plant milk.
  • Lyle's golden syrup can be substituted for agave.