Ingredients
Units
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Stevia Sweetened Chocolate Chips
- 1 cup chopped pretzels
- 1/2 cup chopped vegan caramels
- 1 tsp vanilla
Instructions
- In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or fluffy. If you over mix it will be runny. Pro tip: don’t take out the butter until you need it so it will be very cold.
- Add flax egg mixture and extract, and mix well on low (1-2 mins)
- (You can add all the dry ingredients to the bowl all at once, but I prefer this way) In a large bowl combine all of the dry ingredients.
- Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid over mixing. Stir in chocolate chips, chopped caramels, and copped pretzels.
- Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 6-8 extra large cookies.
- Bake for 9 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
- Prep Time: 15 mins
- Cook Time: 8-9 mins