Ingredients
Units
Scale
- 3 cups flour
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 1/2 cups vegan butter
- 1 bag stevia sweetened chocolate chips
- 2 bags Cocomel caramels (sugar free)
- Flake salt
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer add your vegan butter and sugar and and cream the ingredients together.
- Add vanilla, flour and salt and mix until well combined.
- Using a cutting board or your counter add a good amount flour to the surface and the rolling pin. Continue to add more as needed.
- Roll the dough out to 1/2 inch thick.
- With a small circle cookie cutter, cut out cookies.
- Line a baking pan with parchment paper and place the cookies onto the baking sheet.
- Bake for 14-16 minutes.
- Remove from oven and let cookies cool completely.
- In a medium bowl add your vegan caramels and 2 tsp almond milk or water. Heat for 20 second intervals and stir to combine. The caramel will have a loose consistency, but become thicker as it cools. You want it slightly spreadable, but not runny.
- Spread the mixture, about 1 tbsp on each cookie. Pop in the fridge for 5 mins to firm up.
- In a small microwave safe bowl, melt the vegan chocolate for 30 seconds, checking every 15 seconds and repeating as needed until fully melted. Allow to slightly cool, then coat over the caramel. All the cookies to firm up at room temp or place in the fridge for a few minutes. Store covered in the fridge or keep at room temp.
- Garnish with flake salt.
- Prep Time: 15 mins
- Cook Time: 15 mins