These Vegan Galletas are a delightful take on traditional Mexican cookies, brimming with nostalgia and warmth. Each bite offers a blend of textures—soft and crumbly on the outside, with a creamy, sweet brown bean paste inside that adds a hint of intrigue. The bean paste filling brings a subtle earthiness and pairs beautifully with the sweetness of the dough, creating a perfectly balanced treat that’s hard to resist.

These cookies aren’t just a dessert; they’re a journey through Mexican flavors and a reimagining of a classic treat. Baked to a golden perfection, these Vegan Galletas fill the kitchen with an irresistible aroma of vanilla, cinnamon, and toasted sugar. Ideal for festive gatherings or as a cozy snack with a cup of coffee or tea, they bring comfort and joy to any occasion. Whether you’re familiar with Mexican desserts or exploring them for the first time, these cookies will capture your heart with their unique flavor profile and delightful texture.

Serve them at parties, gift them to friends, or simply keep a stash at home to enjoy whenever a sweet craving strikes. Vegan Galletas are the kind of treat that bridges tradition and innovation, providing a taste of Mexican heritage in every bite.n!

Ingredients

For the Cookie Dough:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup vegan butter, softened (or coconut oil)
• ½ cup soy milk
• 1 teaspoon vanilla extract

For the Brown Bean Paste Filling:

• 1 cup cooked black beans or pinto beans (drained and rinsed)
• ¼ cup brown sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Brown Bean Paste Filling:
   • In a blender or food processor, combine the cooked beans, brown sugar, vanilla extract, and a pinch of salt.
   • Blend until smooth and creamy. Adjust sweetness if necessary. Set aside.
2. Make the Cookie Dough:
   • In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, and salt.
   • Add the softened vegan butter and mix until crumbly.
   • Pour in the soy milk and vanilla extract. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour as needed.
3. Chill the Dough:
   • Wrap the dough in plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
4. Shape the Cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Once chilled, remove the dough from the refrigerator. Roll out small pieces of dough into circles about ¼ inch thick.
   • Place about 1 teaspoon of bean paste filling in the center of half of the circles. Top with another circle of dough and seal the edges by pressing down with a fork or your fingers.
5. Bake:
   • Place the filled cookies on the prepared baking sheet, spacing them about an inch apart.
   • Bake for 12–15 minutes, or until lightly golden around the edges.
6. Cool and Serve:
   • Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
   • Optionally, dust with powdered sugar before serving.

Tips for Success

• Bean Variety: You can use any type of cooked beans you prefer; black beans or pinto beans work well for this recipe.
• Sweetness Adjustments: Feel free to adjust the amount of brown sugar in the filling based on your taste preference.
• Storage: Store leftovers in an airtight container at room temperature for up to three days.

These Vegan Galletas with Soy Milk and Brown Bean Paste Filling are not only delicious but also provide a unique flavor profile that’s sure to impress! Enjoy this sweet treat!