Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1 box Instant Apple Cider (all 10 packets)
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 10–15 Chopped Cocomels vegan caramels
- Garnish: Maldon salt
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, apple cider packets, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
- Add the flax egg mixture and vanilla, mix well (1 minute)
- 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, nutmeg, ground cinnamon and salt) mixing after each time just a little until combined. Avoid overmixing. Fold in chopped caramels.
- Chill for a minimum of 25 minutes
- 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 8 extra large cookies or you can make 16 medium size. Once the cookie dough is on the pan, chill for 10 minutes if it seems too soft from sitting out. If your dough is too soft it won’t have as much height post baking.
- Bake for 9-10 mins minutes or until golden brown on the top. Garnish with Maldon salt as soon as you remove them from the oven. Allow them to rest for at least 15 minutes to set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes