Boston Cream Pie Cookies (vegan) (Massachusetts)

Chocolate chip is actually the official cookie of Massachusetts, but doesn’t a Boston Cream Pie cookie recipe sound like a lot more fun? I thought so too, and despite minor cookie-making nerves when I realized I would need to perfect three components instead of one (soft-baked sugar cookies, smooth vanilla cream filling, and rich chocolate ganache), I feel like I did my home state proud with these vegan Boston Cream Pie Cookies!

Check out all our United States of Cookies recipes here. Recipe courtesy of Amanda from Pickles and Honey.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Servings 12 servings
Prep Time 1 hour 45 minutes
Cook Time 10 minutes
Submitted By Amanda from Pickles and Honey
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Servings 12 servings
Prep Time 1 hour 45 minutes
Cook Time 10 minutes
Submitted By Amanda from Pickles and Honey
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Prepare the cream filling:
  1. 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.
  2. 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).
  3. 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:
  1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
  2. 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).
  3. 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.
  4. Bake for 9-10 minutes, or until the tops spring back when lightly touched. (The cookies won't brown at all.) Remove the cookies from the oven and allow them to cool completely.
Meanwhile, prepare the chocolate ganache:
  1. 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:
  1. 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.
Recipe Notes

You will have leftover vanilla cream filling. Enjoy it as you would vanilla pudding (it's basically the same thing!).

These are best when assembled just before you plan to serve them so the cookies don't absorb the cream filling.

Leftover cookies should be stored in an airtight container in the fridge.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *