Here we go, Monday again, right? Sometimes I feel like the week just rolls on by, taunting me with the weekend and then all of a sudden, BAM, we are back into another week again. I’m all for making the most of each day and appreciating things, but sometimes, I want to do away with that usual work/home/dinner/sleep/ work again cycle and have a few days away. Thankfully, I am able to travel a bit here coming up and have a good year of trips to look forward to, hooray! In the meantime, I’ve been getting antsy at home and became engulfed in The Life-Changing Magic of Tidying Up (which I found through Kathryn) and it’s started to make me think twice about how we view the daily cycle of habits and organization. I used to be a super punctual person, coming prepared and ready for everyday, with everything perfectly organized. But, at some point, I started to fall into this hole of being juuuust a few minutes late and putting off cleaning through my drawers for just a little too long. Overall, it kind of slowed me down and made me realize that I was constantly rushing to get through the day, to the next meeting, to yoga class, and I wasn’t really a fan of that feeling. But baking tends to make me slow down and be a little more methodical with my time and practices.
So, when I set out to make these sandwich cookies last week, I had no plan for how the cookies would come together, was unsure on how it would work out, I just knew that my gut would let me know if I wanted a big, soft cookie, or a flatter, crunchy cookie. Turns out, my ‘off the top of my head’ tactic worked and I came out with a flat, crispy sugar cookie that worked perfectly with maple cashew cream frosting slathered in between (if you want a tutorial on vegan frosting, go here!). Also, these tend to stick better if you put them in the freezer for a while after sandwiching the frosting in between two cookies. This allows the frosting to set up and prevents from major oozing to happen. Take a few minutes to make these and relish the time you spend baking them, it’s well worth it!
Maple frosting is sandwiched between two crispy sugar cookies, a perfect decadent vegan sandwich cookie!
- For the cookies:
- 1/3 cup coconut oil
- 3/4 cup granulated or cane sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 2–3 tablespoons non-dairy milk
- For the frosting/filling:
- 1½ cups cashews (soaked for at least 4 hours and drained)
- 1/4 cup maple syrup
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼–1/3 cup non-dairy milk
- Preheat the oven to 350 degrees F. Grease 2 cookie sheets or line with Silpat or parchment paper. Set aside.
- In the bowl of a stand or hand mixer, mix together coconut oil, maple syrup, granulated sugar, and vanilla until blended. While the mixer is still beating on low to medium, add in the apple cider vinegar, , salt, non dairy milk and baking soda. Add in the all purpose flour, mixing until dough is blended throughout.
- Scoop out by the tablespoon and place on the prepared baking sheets. Bake for 7-10 minutes, or until the edges of the cookies are dark golden brown, but not burnt.
- For the frosting: In a high powdered blender or food processor, blend all of the ingredients together until combined and smooth. Transfer to a storage container and refrigerate until ready to use.
- To assemble the cookies: After letting the frosting set in the fridge for at least a hour or so, spread on one cookie and place another cookie on top. Place all the sandwiched together cookies on a baking sheet and freeze for at least a few minutes, to let the frosting set.