Add flour, egg replacer and baking powder, mix just until combined.
Refrigerate for at least 1 HOUR.
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
Roll the dough ball into the confectioners sugar and place onto a parchment lined sheet pan spaced 2" apart
I refrigerate for another 15 minutes while oven is preheating to prevent major spreading
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
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/