Vegan Boston Cream Pie Cookies

• Refrigerated

  • 2 cups Almond milk, plain unsweetened

• Condiments

  • 1 tbsp Maple syrup, pure
  • 6 1/3 tbsp Vegan butter

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 2 cups Bob's red mill all-purpose flour
  • 1/3 cup Cane sugar, organic
  • 1/2 cup Chocolate chips, vegan
  • 2 1/2 tbsp Cornstarch
  • 1 1/3 cups Powdered sugar, organic
  • 1 pinch Sea salt, fine
  • 1/2 tsp Sea salt, fine
  • 1 Sprinkles, Vegan
  • 1 pinch Turmeric
  • 2 tsp Vanilla

• Other

  • 2 tablespoons plain non-dairy creamer

Found on picklesnhoney.com

Description

Ingredients

• 1½ cups plain unsweetened almond milk
• 2½ tablespoons cornstarch
• ⅓ cup organic cane sugar
• 1 tablespoon vegan butter
• 1 teaspoon vanilla extract
• pinch of fine sea salt
• pinch of turmeric (optional, for color)
• 1⅓ cups organic powdered sugar, sifted
• ⅓ cup vegan butter, room temperature
• ½ cup plain unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups Bobs Red Mill All-Purpose Flour
• 1¼ teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup vegan chocolate chips
• 2 tablespoons plain non-dairy creamer
• 1 tablespoon pure maple syrup
• vegan sprinkles for decorating (optional)

Directions

• Prepare the cream filling: Add the almond milk and cornstarch to a medium saucepan and whisk well to combine. Turn the heat to medium, then add the sugar and bring to a low boil, whisking constantly. Once boiling, reduce the heat to low and cook for 2-3 more minutes, still whisking constantly. Turn off the heat and stir in the buttery spread, vanilla, salt, and turmeric (if using). Pour the mixture into a small mixing bowl and allow to cool on the counter for 20 minutes. Cover with plastic wrap (it should touch the surface of the pudding to prevent a skin from forming) and cool in the fridge for at least 1 hour or until cold.
• While the filling cools, make the cookies: Preheat the oven to 350° F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer, beat together the powdered sugar and buttery spread on low speed, then add the almond milk and vanilla and beat once more. Sift the flour, baking powder, and salt over the mixture and beat on low speed until just combined (be careful not to over-mix).
• Use a level cookie dough scoop to portion out the dough onto the baking sheets, spacing them 2 inches apart. Freeze for 12 minutes, then use your hands to roll the dough into smooth balls and flatten them into ¼ inch thick rounds. Bake for 9-10 minutes, or until the tops spring back when lightly touched. (The cookies wont brown at all.) Remove the cookies from the oven and allow them to cool completely.
• Meanwhile, prepare the chocolate ganache: Add the chocolate chips, non-dairy creamer and maple syrup to a small microwavable bowl. Microwave for 30 seconds, then use a spatula to stir the mixture until the chocolate is fully melted, about 2 minutes. Let cool to room temperature.
• Assemble the cookies: Add a spoonful (about 1 heaping teaspoon) of cream filling onto the center of the flat side of half of the cookies. Top with the remaining cookies, flat side down. Spoon about 1 teaspoon of chocolate ganache on top of each cookie sandwich, then decorate with sprinkles (if using). Allow the chocolate to set before serving.