Vegan Custard Drop Cookie

18–24 cookies depending how generous you are with the dough 👀
1hr 20mins (chill time and baking time)

BOTANIKA BLENDS RECIPES

Ingredients

Custard Filling
✨ 2 cups (480 ml) creamy plant milk (oat, soy, almond – go with your gut)
✨ ½ cup (about 60 g) Botanika Blends Vegan Protein Custard Powder – Vanilla-Cinnamon, of course
✨ 2–3 tbsp caster sugar (or granulated – you do you)
✨ 1 tbsp corn starch (only if you’re after an extra-thicc custard)
✨ Pinch of salt
✨ 1 tsp vanilla extract (optional but boujee)

Cookie Base
🍪 200 g vegan butter or high-fat plant spread, softened
🍪 ⅔ cup (135 g) granulated sugar
🍪 ⅓ cup (60 g) light brown sugar
🍪 1 flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let it get gooey for 5 mins)
🍪 1 tsp vanilla extract
🍪 2 cups (250 g) plain flour
🍪 2 tbsp corn starch
🍪 ½ tsp baking powder
🍪 ¼ tsp baking soda
🍪 Pinch of salt

PROTEIN CUSTARD - VANILLA CINNAMON

$9.95

Let’s Bake, BBs:

1. Scoop & Shape
After chilling your dough (a must for max cookie vibes), roll into 1 tbsp-sized balls.
Pop 'em on lined trays and gently press your thumb (or the back of a teaspoon) into each to make a cute little well.

2. Bake
Bake at 175 °C for 10-12 mins – until those edges look lightly golden and irresistible.
Cool on the tray for 5, then move to a rack. (Patience, grasshopper.)

3. Fill the Magic
Once they’re completely cool, add a dollop of chilled custard into each centre. Spoon or pipe – your choice, chef.

Optional Fancy Finishes ✨

Dust with cinnamon sugar
Crown with a blueberry or tiny jam swirl
Drizzle with melted dark choc for ✨drama✨

Need it stored? The fridge is your friend. Best enjoyed within 2–3 days... good luck making them last that long 😏

FAQ - Vegan Custard Drop Cookies

Spoon it over pancakes, swirl it into porridge, eat it straight from the jar… no judgment here. The Wizard says: “Waste not, lick the spoon.”
Yes BB, but go creamy or go home. Oat, soy, or almond work best – watery milks won’t give you that luscious custard texture.
Short answer: yes. Long answer: yes, unless you want sad, flat cookies. Chilling helps the dough hold its shape and gives you that dreamy soft centre with lightly golden edges.
No stress! Add an extra ½ to 1 tbsp of corn starch while cooking and whisk until it thickens up. And remember to cool it fully before filling the cookies – warm custard = cookie chaos.

Spoon it over pancakes, swirl it into porridge, eat it straight from the jar… no judgment here. The Wizard says: “Waste not, lick the spoon.”
Short answer: yes. Long answer: yes, unless you want sad, flat cookies. Chilling helps the dough hold its shape and gives you that dreamy soft centre with lightly golden edges.

Yes BB, but go creamy or go home. Oat, soy, or almond work best – watery milks won’t give you that luscious custard texture.
No stress! Add an extra ½ to 1 tbsp of corn starch while cooking and whisk until it thickens up. And remember to cool it fully before filling the cookies – warm custard = cookie chaos.

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