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photo of hand holding a vegan butterbeer cookie

Vegan Butterbeer Cookies

You'll be a master of the summoning charm after making these Butterbeer Cookies! Cream soda caramel and a chewy, cashew butter cookie base pair magically in this vegan cookie recipe. These cookies are keto, gluten-free, dairy-free, and vegan friendly!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 12 cookies
Course: Dessert
Calories: 111
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • ½ cup cashew butter
  • 1 tbsp vegan butter, browned
  • ⅓ cup granulated sugar
  • 2 tbsp applesauce or plant milk
  • ½ tsp vanilla
  • 3 TBSP gluten free all-purpose flour
  • ½ tsp salt
  • ¾ tsp baking soda
Cream Soda Caramel
  • 3 tbsp cream soda
  • 2 tbsp vegan butter, browned
  • 3 tbsp Lyle's Golden Syrup*

Equipment

  • Nonstick saucepan
  • Parchment paper or silipat mat

Method
 

Cookie Dough
  1. Beat sugar with cashew butter and browned butter until light and fluffy, no more than one minute.
  2. Add remaining wet ingredients (applesauce, vanilla) and whisk to combine.
  3. In a separate bowl, whisk together the dry ingredients (flour, salt, baking soda).
  4. Fold the dry into the wet ingredients. Shape the dough into one lump mass at the bottom of the mixing bowl. Pop the dough in the fridge to chill while you make the caramel sauce.
  5. Preheat the oven to 350℉. While the oven preheats, make the caramel sauce.
Cream Soda Caramel
  1. In a non-stick saucepan over medium high heat, combine the butter, cream soda, and Lyle's golden syrup.
  2. Do not stir until the mixture starts to form large bubbles.
  3. When big bubbles start to form, stir, maintaining the heat level while stirring constantly for 2-3 minutes.
  4. Remove from heat. Let the sauce to cool at room temperature directly in the pan *** make sure this is a non-stick pan ***
Shape and Bake
  1. Line a baking sheet with parchment paper or a silpat mat.
  2. 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.
  3. Bake for 10 minutes at 350℉ or until the bottom edges start to darken.
  4. 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.
  5. 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.