Butterbeer Cookies

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Vegan Butterbeer Cookie

Butterbeer Cookies

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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