Description
When was the last time you enjoyed a dessert that was as stunning as it was delicious? Enter Vegan Creme Brûlée Cookies, a decadent combination of creamy vanilla pastry cream, crisp caramelized topping, and soft sugar cookie base—all made entirely plant-based. Perfect for impressing guests, gifting something unique, or simply indulging yourself, these cookies bring bakery-level indulgence into your home kitchen.
Ingredients
- Plant-based milk: 2 1/4 cups (almond or oat milk works best)
- Vegan egg yolk alternative: equivalent to 6 yolks
- Granulated white sugar: 1 cup + 2 tbsp
- Salt: 1/8 tsp
- Vanilla bean paste: 1 1/2 tbsp
- Cornstarch: 3 1/2 tbsp
- Vegan butter (cubed): 3 tbsp
- All-purpose flour: 2 1/2 cups
- Baking powder: 1/2 tsp
- Granulated white sugar (for dough): 1 1/4 cup
- Vegan butter (softened): 1 cup
- Vegan egg substitute: equivalent to 1 egg
- Vanilla bean paste: 1 tbsp
- Sugar (for rolling): 1/2 cup
- Sugar (for brûlée topping): 1/2 cup
Instructions
- Preparing the Vanilla Pastry Cream:
- Heat the Milk: In a medium saucepan, gently heat the plant-based milk over medium heat until steaming. Do not boil.
- Mix Dry Ingredients: In a separate bowl, whisk together the vegan egg yolk alternative, 1 cup of sugar, salt, and cornstarch until smooth.
- Combine and Thicken: Slowly pour the warm milk into the bowl, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Add Flavor and Chill: Remove from heat, stir in the vegan butter and vanilla bean paste, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely in the refrigerator.
- Making the Vegan Sugar Cookie Dough:
- Whisk the Dry Ingredients: In a medium bowl, mix flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened vegan butter and 1 1/4 cup of sugar until light and fluffy.
- Add Wet Ingredients: Mix in the vanilla paste and vegan egg substitute until well combined.
- Form the Dough: Gradually add the dry mixture to the wet mixture, stirring until a smooth dough forms.
- Shaping and Baking the Cookies:
- Roll and Shape: Scoop out 1 tablespoon of dough at a time, roll into balls, and coat in sugar. Place on a parchment-lined baking sheet.
- Flatten Slightly: Press down gently with the back of a spoon to create a flat surface.
- Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 10–12 minutes, or until the edges are lightly golden. Let them cool completely.
- Assembling the Creme Brûlée Cookies:
- Add the Pastry Cream: Using a piping bag or spoon, add a dollop of chilled pastry cream to the center of each cookie. Spread slightly, leaving the edges uncovered.
- Caramelize the Sugar: Sprinkle an even layer of sugar over the cream and use a kitchen torch to caramelize it until golden and crisp.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan