Vegan Creme Brûlée Cookies
Christmas, cookies, all the holiday things—yes, it's that time again! If you're already tired of cookie cutters, vanilla crescents, and the usual suspects by November, we’ve got a recipe with a twist for you: Vegan Crème Brûlée Cookies! This recipe isn’t just your ordinary cookie dough; it includes a vanilla cream filling and a caramelized sugar layer. So, these are anything but the same old cookies you've had five hundred times before. To make sure everything goes smoothly, here are the key details:
What tools do you need for this recipe?
In addition to classic baking tools like a mixing bowl, rolling pin, and cookie cutters, you’ll need a kitchen torch or mini blowtorch. You can find one online, at kitchen supply stores, or in larger supermarkets. Be sure to place your cookies on a heat-resistant surface, avoiding flammable materials like parchment paper or wood. Also, leave enough space between cookies. Use plenty of white sugar for that perfect crackling layer, and make sure to spread it evenly so the caramelization turns out smooth and consistent.
Can I use a different cookie recipe as a base?
Absolutely! We paired these cookies with cocoa and cinnamon, as these flavors go especially well with the vanilla cream and caramel layer. But you can also use lighter cookies. Just make sure they’re sturdy enough and not too crumbly so they can hold up to the cream and caramel topping.
Can you store these cookies for several days?
Unfortunately, no. These cookies are best enjoyed within minutes of preparing them. We recommend preparing each component separately, then adding the cream to the cookies and caramelizing just before serving. The cream will eventually soften the cookie, and the crunchy caramel layer is simply best when fresh.
So, grab those torches and get to it!
Vegan Creme Brûlée Cookies
Ingredients
For the Cinnamon Chocolate Cookies:
- 150 g (5.25 oz) all-purpose flour (Type 405)
- 100 g (3.5 oz or 0.5 stick) vegan butter
- 50 g (0.25 cup) sugar
- 1 tsp cinnamon
- 1 tbsp cocoa powder
For the Vanilla Cream:
- 1 vanilla bean
- 125 ml (0.5 cup) pea or soy milk
- 15 g (0.25 cup) all-purpose flour (Type 405)
- 15 g (1 tbsp) sugar
- 60 ml (0.25 cup) neutral vegetable oil
- 1 pinch salt
- 1 pinch turmeric
- 1 pinch kala namak
For the Sugar Layer:
- 3–4 tbsp white sugar
- Kitchen torch
Instructions
Knead the flour, vegan butter, sugar, cinnamon, and cocoa powder in a large bowl using cold hands until a smooth dough forms. Let the dough rest in the refrigerator for about 30 minutes.
Meanwhile, prepare the vanilla cream. Split the vanilla pod lengthwise and carefully scrape out the seeds with the back of a knife. Mix the plant-based milk, flour, sugar, vegetable oil, and vanilla seeds in a saucepan, stirring until smooth. Heat the mixture over medium-high heat, stirring constantly with a whisk to prevent it from burning. Once it thickens, remove from heat and mix in salt, turmeric, and kala namak.
Preheat the oven to 180°C / 350°F (convection). Dust a work surface with flour and roll the dough to about 5 mm / 0.2 inch thick. Cut out circles, re-rolling the leftover dough as needed until it's all used. Place the cutouts on a baking sheet lined with parchment paper and bake for 8–10 minutes. Let the cookies cool completely.
Fill a piping bag with the vanilla cream and spread it onto the cookies. Just before serving, sprinkle one teaspoon of white sugar evenly over each cookie and caramelize the sugar with a kitchen torch. Serve immediately.
