The cookies are adapted from my Chocolate Chip Cookies, with a few changes: I swapped a bit of all-purpose flour for whole wheat and increased the amount of agave slightly. Other than that, it’s almost the same cookie base. In fact, if you don’t have whole wheat flour you can use all-purpose. I love those other cookies; they work so perfectly as the base for all kinds of toppings and add-ins. I like to play around with the ingredients and see what ways I can adapt the cookies. Feel free to do that yourself; whether it’s to improve upon the cookies, use up ingredients you have, or test your baking skills. I love these cookies too! They’re so sweet and chewy, I mean the texture is just perfect. Heck, I might be biased, but I think everything about them is perfect.
- 1/4 cup and 1 teaspoon vegan LIGHT brown sugar
- 1/4 cup vegan soy-free butter
- 1/4 cup and 3 tbsp non-dairy milk
- 1/2 soy-free vegan butter
- 1 tablespoon non-dairy milk
- 3/4 cup vegan brown sugar
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- In a small pot, add all of the caramel ingredients. Heat on medium and stir until they just melt. Leave it until it starts to bubble (this will take probably around 2-3 minutes but every stove is different) then stir occasionally. Let this cook for about 5 minutes then reduce heat to low. Stir very often now and remove from heat after 2 minutes. Stir it again a couple times to help it cool down.
- This recipe makes a thicker caramel, which makes it perfect for the purpose of these cookies. So, do not worry if it all sticks together as that is the goal. Let the caramel cool completely before use. You can transfer it to a bowl so it is easier to scoop from.
For the Cookies:
- Preheat the oven to 350 Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, add the sugar, butter, milk and vanilla. Beat with an electric mixer until just combined.
- In a separate large bowl, add the flours, salt, baking powder and soda and whisk to combine. Add the dry mixture to the wet and beat until it all just comes together. You may need to fold everything together just couple times so flour doesn’t spray up.
- Remove the caramel from the fridge and scoop little, around 1-8 to 1/4 teaspoon, balls one at a time and add them each to the cookie dough, only using half the caramel then fold just to incorporate.
- Using your hands, form the dough into balls about 1-1/2 tbsp large. Or however big you want. Using the same method as before, scoop the rest of the caramel onto the cookie dough balls, making sure the spread them out so the caramel is distributed well. Space the cookies out well, using two baking sheets if you have to as the cookies will spread. Do not bake two trays in the same oven! If you do not have 2 ovens, wait for the first pan to bake then bake the second.
- Place the tray in oven and bake for 9-11 minutes. 9 for soft cookies and 11 for slightly firmer. Let cool on the baking sheet for at least 10 minutes then transfer to a cooling rack and let them cool a little longer, around 20 minutes.
- Store in a airtight container or enjoy right away.