Salted Caramel Snickerdoodle Cookies

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I consider myself having the biggest sweet tooth so making vegan desserts are my favorite things to whip up. These salted caramel snickerdoodle cookies takes the crown for some of the best cookies I made to date. The salty and sweet combo make these cookies a dream come true for everyone. Plus, they are perfect for the fall/winter season.

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Salted Caramel Snickerdoodle Cookies

- 1 & 1/2 cups flour of choice (I used GF all purpose flour)

- 1/2 cup Earth Balance butter (or any other plant-based butter)

- 1 cup coconut sugar (or organic cane sugar)

- 1 tsp baking powder

- 1 tsp baking soda

- 1 tsp vanilla extract

- 1/4 cup plant milk of choice (used vanilla almond)

- Bag of Cocomel coconut milk caramels (cut in half. Also, make sure the caramels are somewhat soft. Push them down with your fingers) (or you use make homemade vegan caramel with 8 dates, 1/4 cup canned full fat coconut milk and 1/3 cup of maple syup/agave/date syrup In a blender)

For rolling:

- 1/4 cup organic cane sugar

- 2 tsp cinnamon

1. Pre-heat oven for 350 F

2. In a bowl, place the flour, baking powder and baking soda in and mix together.

3. In another bowl, place the vegan butter (not melted) and the sugar in. Use a spoon or fork to mash them together.

4. Add vanilla extract and plant milk in bowl with butter & sugar. Mix in.

5. Slowly add the flour mix into the wet mixture.

6. Once it’s mixed together, sit batter aside.

7. Place sugar and cinnamon together on a plate for rolling the dough.

8. Grab some dough and place half of a cocomel in it. Add some more dough on top to cover the cocomel.

9. Roll the dough into a ball. Roll the ball of dough into the sugar and cinnamon mixture.

10. Repeat steps 8 and 9 until all dough is used.

11. Place cookies in oven for 14 mins or until cookies are golden.

12. Remove from oven and let cool for 3-5 mins before removing for baking sheet.

13. Enjoy!

Charmaine Simmons