Vegan Butterbeer Cookies
You'll be a master of the summoning charm after you make these! The cream soda caramel sauce adds a unique twist to a chewy, moist cookie base. This recipe is keto, gluten-free, dairy-free, and vegan friendly!
Equipment
- 1 Nonstick saucepan
- 1 Baking sheet
- 1 Parchment paper or silipat mat
Ingredients
Cookie Dough
- ½ cup cashew butter
- ⅓ cup granulated sugar
- 1 TBSP vegan browned butter, cooled
- 2 TBSP applesauce or plant milk
- ½ tsp vanilla
- 3 TBSP AP flour (GF: bob's red mill 1:1 gluten free baking blend)
- ½ tsp salt
- ¾ tsp baking soda
Cream Soda Caramel
- 3 TBSP cream soda
- 2 TBSP vegan butter
- 3 TBSP Lyle's Golden Syrup (sub corn syrup, agave, or honey - see note)*
Instructions
Cookie Dough
- Beat sugar with cashew butter and browned butter until light and fluffy, no more than one minute.
- Add remaining wet ingredients (applesauce OR plant milk, vanilla) and whisk to combine.
- In a separate bowl, whisk together the dry ingredients (flour, salt, baking soda)
- Fold the dry into the wet ingredients to form a wet dough. Shape the dough into one lump mass at the bottom of the mixing bowl.
- Preheat the oven to 350℉. Pop the dough in the fridge to chill while the oven preheats and you prepare the caramel sauce.
Cream Soda Caramel
- In a non-stick saucepan over medium high heat, combine the butter, cream soda, and liquid sweetener of choice.
- Do not stir until the mixture starts to form large bubbles.
- When big bubbles start to form, stir with a whisk and maintain the heat level while whisking constantly for 2-3 minutes.
- Remove from heat. Let the sauce to cool at room temperature directly in the pan. ***make absolutely sure this is a non-stick pan***
Shape and Bake
- Line a baking sheet with parchment paper or a silpat mat.
- Using a 2 TSBP scoop or your best judgement, roll 12 balls of dough and place 2-3 inches apart on the prepared baking sheet.
- Bake for 10 minutes at 350℉ or until the bottom edges start to darken.
- Immediately after removing from the oven, use a rounded item to create a shallow, round well in the center of each cookie. Fill the wells with your mostly-cooled cream soda caramel.
- Sprinkling with sea salt is optional but highly recommended. Accio cookies!
Notes
*I use Lyle’s golden syrup in this recipe for the unique, clean flavor and because of its British roots (this is a Potter recipe, of course). If you need a replacement, then agave, light corn syrup, and Golden Eagle Syrup will also work. If you aren’t vegan, you can use honey. I haven’t tested this recipe with maple syrup - since it’s darker and runnier, I am not confident that it would work the same way for the butterscotch caramel sauce not to mention it would significantly alter the flavor and color of the butterscotch caramel sauce.