This delightful dessert is a symphony of autumnal goodness, capturing the essence of freshly baked apple pie and the rich, velvety sweetness of maple cream in every bite.Â
What you need:
For the cookies:
2 cups all-purpose flour
½ cup whole-wheat pastry flour
1 tablespoon baking powder
¼ teaspoon salt
2 teaspoons pumpkin pie spice
¼ teaspoon ground cinnamon
½ cup vegan butter, at room temperature
1½ cups sugar
½ cup applesauce
1 teaspoon vanilla extract
For the filling:
½ cup vegan shortening, at room temperature
½ cup vegan butter, at room temperature
3 cups powdered sugar
¼ cup vanilla soy milk
1 teaspoon maple extract
What you do:
- Preheat oven to 375 degrees. For the cookies, lightly oil a large cookie sheet or line with parchment paper. In a large bowl, add flours, baking powder, salt, pumpkin-pie spice, and cinnamon. With an electric hand mixer, in a medium bowl, mix together butter and sugar until creamy. Add applesauce and vanilla and mix again until incorporated. Add wet ingredients to dry ingredients in several batches until well mixed.
- Take 2 tablespoons of batter and roll dough into a ball with hand, then press down to make a thick cookie. Place cookies about an inch apart on prepared cookie sheet. Bake 9 to 11 minutes, removing from oven when slightly soft. Let cool for a few minutes before moving to a cooling rack. Cookies will firm up.Â
- For the filling, with an electric mixer or stand mixer, cream together shortening and butter. Add powdered sugar and continue to mix until incorporated. While the mixer is going, slowly add 1 to 2 tablespoons soy milk until filling is creamy but still thick. Add no more than ¼ cup soy milk total. Add maple extract and mix on medium speed for about 2 minutes until filling is very creamy with some peaks.
- Once cookies are completely cooled, scoop a dollop of cream filling on flat side of one cookie. Top with another cookie and squish slightly. Repeat until all cookie sandwiches are assembled.
