Vegan Caramel Volcano Cookies
 
Prep time
Bake time
Total time
 
Serves: 18 cookies
Ingredients
  • Semi Sweet Vegan Chocolate finely chopped 2 cup packed (226g)
  • Vegan Butter 5 Tablespoons (70g)
  • Granulated Sugar ½ cup (100g)
  • Strong Brewed Coffee (cold) 4 Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 1¼ cup (156g)
  • Egg replacer 4 teaspoons~ I used Bob's Red Mill
  • Baking Powder ½ teaspoon
  • Salt pinch
  • ½ Recipe Homemade Caramels or 18 Store Bought Caramel Candies
  • Confectioners Sugar approx 1 cup for dipping the cookies
Instructions
  1. Melt chocolate with the salt and vegan butter- cool slightly
  2. In a large mixing bowl combine granulated sugar, vanilla extract and cold coffee, whisk smooth.
  3. Add melted chocolate & vegan butter mixture, whisk smooth
  4. Add flour, egg replacer and baking powder, mix just until combined.
  5. Refrigerate for at least 1 HOUR.
  6. Scoop the cookie dough with a 2 ounce cookie scoop and insert a caramel candy in the center of the dough, then push the dough around the candy so it is encased and no longer showing
  7. Roll the dough ball into the confectioners sugar and place onto a parchment lined sheet pan spaced 2" apart
  8. I refrigerate for another 15 minutes while oven is preheating to prevent major spreading
  9. Bake in a preheated 350°F oven for approximately 15 minutes, it is hard to tell when these cookies are done, since they are so chocolate-y, but be careful not to over bake them or they will be dry. *I like to test ONE cookie first, before baking the entire batch since all ovens are different and even 1 minute too much will make these cookies dry and un-gooey
  10. Cool slightly before serving
Notes
Cookies will stay fresh in an airtight container at room temperature for up to 5 days

Freeze for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/volcano-cookies/