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Vegan Maple Cream Cookies

These delicious homemade vegan maple cream cookies are made with a ‘melt in the mouth’ buttery cookie sandwiched with smooth maple buttercream frosting. Unbelievably vegan and easy to make!

Maple leaf shaped cookies with a cream filling

Vegan maple cream cookies

It’s autumn which means slippers, knitted blankets, lit candles, movie nights and of course.. cozy baking. These cookies don’t only have the flavours of autumn / fall, but are shaped as maple leaves – I’m OBSESSED! The cookie is a simple buttery biscuit, lightly spiced with nutmeg and cinnamon to give warmth, while the buttercream frosting in the middle is made with dairy-free block butter for stability and maple syrup.

Looking for more Autumn recipes? Check out my:

Vegan Coffee Cinnamon Rolls

Vegan Apple Pie Cookies

No-Bake Vegan Pumpkin Truffles

Vegan Caramel Apple Pastries

Vegan Pecan Pie Cookies

Iced Vegan Pumpkin Pop Tarts

Maple leaf cookie

Why you’ll love these cookies

Here are a few bullet points highlighting why you will love my maple sandwich cookies:

  • Vegan ingredients: Cookies are free from any animal products, perfect for plant-based diet.
  • Rich maple flavour: Indulgent maple syrup flavour with the perfect blend of sweetness and richness.
  • Sandwich cookie: Two layers of soft, lightly spiced maple cookies filled with a creamy center – pure cookie bliss!
  • Maple leaf shape: The unique and charming maple leaf shape adds a fun, seasonal twist, perfect for fall and holiday gatherings.
  • Allergy-friendly: Dairy-free, egg-free, and ideal for those with common allergies or dietary restrictions.
  • Perfect for gifting: These cookies make great gifts with their beautiful and distinctive look.
  • Delicious: Cookie is soft, chewy cookies while the filling is smooth and creamy – contrasts in texture that melt in your mouth! SO GOOD!!!
  • Crowd pleaser: They are loved by vegans and non-vegans alike, perfect for family gatherings, parties, or cozy nights in.
Hand holding cream filled cookies

Ingredients you’ll need to make these maple cream cookies

Below is a list of ingredients you’ll need in order to make these cookies. Jot them down on your shopping list and pick them up on your next shopping trip ready for a fun baking sesh!! Full recipe and ingredients list / quantities is in the recipe card at the bottom of the page.

  • Dairy-free butter: Make sure your vegan block butter is chilled for the cookies and at room temperature for the cream filling. My go-to vegan butters are Flora Plant Butter and Naturli Vegan Block.
  • Caster sugar: Use a fine, white sugar for best results. You can even use golden caster sugar for a richer flavour.
  • All purpose / plain flour: Make sure to sieve it to remove any clumps.
  • Maple syrup:
  • Ground spices: Ground cinnamon and ground nutmeg add the perfect flavours.
  • Icing / powdered sugar: Adds sweetness to the cream filling.
  • Vanilla: Add a splash of vanilla for added flavour.
  • Dairy-free milk: Helps to loosen the cream filling. You can use any dairy-free milk including almond, soya, oat or cashew for example.
Middle of a maple cream cookie
Hand holding a maple leaf shaped cookie.

Tools you’ll need

I have linked some of the main tools below which will help with making this recipe ( Links contain affiliate links, see my disclosure policy for more details).

Tall pinterest pin of maple cookies

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Vegan maple sandwich cookies shaped as maple leaves

Vegan Maple Cookies


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Description

A ‘melt in the mouth’ buttery cookie sandwiched with smooth maple buttercream frosting. Unbelievably vegan and easy to make!


Ingredients

Units Scale

Ingredients for the cookie

  • 200g of dairy-free block butter (cold and cubed)
  • 100g of caster sugar
  • 300g of all purpose / plain flour
  • 1 tablespoon of maple syrup
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg

ingredients for the cream filling

  • 60g of dairy-free butter (softened)
  • 2 tbsp of maple syrup
  • 150g of icing / powdered sugar
  • 1/2 teaspoon of vanilla extract
  • Dairy-free milk (See step 1)

Instructions

Method (cookies)

  1. In a medium sized mixing bowl, cream the butter and sugar together until pale and fluffy. Sift in the flour, maple syrup and ground spices and mix into a thick dough. You can do this by hand or using a stand mixer with paddle attachment. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
  2. In the meantime, preheat the oven to 170°C fan and line a baking tray with grease proof paper.
  3. Once the dough is chilled and firm to the touch, roll out to approximately ½ cm thickness on a heavily floured work surface (this prevents the dough from sticking). Use a maple leaf cookie cutter to chomp out the shapes. Use a sharp knife to add the maple leaf details. Place the shapes on the lined baking tray.
  4. Bake in the middle of the oven for 10-12 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking. Don’t over-bake or the cookies may become quite crisp.
  5. Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.
  6. Optional: Coat the cookies in some caster sugar (refer to video for example).

Method (cream filling)

  1. In a stand mixer fitted with balloon whisk attachment, add in the softened butter and whip until pale and fluffy. You can also do this in a bowl with an electric hand whisk or spatula. Add in the maple syrup, icing sugar and vanilla. Mix until light and fluffy. Add in a splash of milk to get it to a thick, pipe-able consistency. 
  2. Transfer the cream into a piping bag fitted with a medium sized round tip nozzle or snip off the tip.
  3. Pipe buttercream evenly onto half of the cookies, and top each frosted cookie with the remaining cookies to sandwich.
  4. Serve and enjoy! 

Notes

To store: Store the cookies in an air tight / sealed container in the fridge, and allow to come to room temperature before enjoying. This allows the butter to soften. Best enjoyed within 3 days of making.

What vegan butter to use? My go-to vegan butters are Flora Plant Butter and Naturli Vegan Block. 

  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American
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