Vegan Pineapple Vanilla Cream Cookies (Print Version)

Soft vegan pineapple vanilla cookies sandwiched with creamy tropical filling — a bright, chewy classic.

# List of Ingredients:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 3/4 cup granulated sugar
06 - 1/2 cup coconut oil, melted and cooled
07 - 1/4 cup unsweetened applesauce
08 - 2 tablespoons pineapple juice, fresh or canned
09 - 1 tablespoon vanilla extract
10 - Zest of 1 lemon, optional

→ Pineapple Vanilla Cream Filling

11 - 1/4 cup vegan butter, softened
12 - 2 tablespoons pineapple puree, blended from fresh or canned pineapple drained
13 - 1 teaspoon vanilla extract
14 - 1 1/2 cups powdered sugar, sifted
15 - Pinch of salt

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, combine the granulated sugar, melted coconut oil, unsweetened applesauce, pineapple juice, and vanilla extract. Stir until the mixture is smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms. Fold in the lemon zest if using.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on the prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
06 - Bake for 10 to 12 minutes, until the edges are just beginning to turn golden. Do not overbake. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a mixing bowl, beat the softened vegan butter with the pineapple puree and vanilla extract until creamy. Gradually add the sifted powdered sugar and a pinch of salt, beating until the filling is light and fluffy.
08 - Once the cookies are completely cool, spread or pipe a generous layer of pineapple vanilla cream onto the flat side of half the cookies. Top with the remaining cookies, flat side down, to form sandwiches.
09 - Refrigerate the assembled cookies for 20 minutes to allow the filling to set before serving.

# Expert Advice:

01 -
  • The pineapple cream filling tastes like sunshine spread between two perfectly chewy sugar cookies.
  • Everything comes together in under forty minutes with pantry staples you probably already have.
  • They are completely vegan and nut free, so you can share them with almost everyone you know.
02 -
  • Do not skip the cooling step before assembling, because warm cookies will melt the filling into a gooey mess that slides right off.
  • Sifting the powdered sugar seems fussy but one tiny lump in that silky cream will haunt you forever.
03 -
  • The biggest secret is patience at the cooling stage, because rushing warm cookies into sandwiches will undo all your careful work on that beautiful filling.
  • Piping the filling with a zip top bag instead of spreading it gives you evenly filled, bakery worthy sandwiches every single time.

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