Vegan Adventurefuls Girl Scout Cookies
Ingredients
For the Brownie Cookie:
- 1 cup Semi Sweet Vegan Chocolate 150g
- 2 Tbs Vegan Butter 28g
- 4 Tbs Light Brown Sugar 56g
- 2 teaspoons Vanilla Extract 10ml
- 2 Tbs Golden Flax Meal 16g
- 6 Tbs Aquafaba 90ml
- 18 Tbs All Purpose Flour 144g
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For the Caramel:
- ½ cup Palm Sugar paste *see notes 165g
- ½ cup Full Fat Canned Coconut Milk 108g
- 2 teaspoon Vanilla Extract 10ml
- ¼ teaspoon Sea Salt *optional
Instructions
- Prepare the brownie cookie dough by melting the chocolate with the brown sugar and vegan butter over a double boiler stirring until melted and hot, so the sugar will start to dissolve.
- You can also use a microwave if your prefer.
- Combine the flax meal with the aquafaba, let stand to thicken at least 5 minutes.
- Sift the flour with the baking powder and salt
- Once the chocolate mixture is melted add the flax paste and whisk smooth
- Add the sifted dry ingredients and mix just until combined
- Scoop with a #100 scoop into parchment lined sheet pan spaced 2" apart
- Freeze the dough balls while you preheat the oven to 350°F
- Once the oven is preheated, remove the dough balls and make an indent with a teaspoon measure to make the "thumbprint" into the center of the dough
- Bake in the preheated 350°F oven for 10 minutes exactly.
- Do not over bake or your cookies will be dry
While the cookies are baking prepare the caramel:
- Combine the palm sugar paste with the coconut milk in a medium heavy bottom sauce pot.
- Stir often to dissolve the sugar into the milk, but once it starts boiling just let it boil
- You will reduce the heat to a simmer and reduce the total volume of caramel to ¾ cup but keep your eye on it so it doesn't boil over, **be very careful when working with caramel sugar!
- Once the caramel is reduced to 3/4 cup add the vanilla extract and salt and transfer it to a heat proof container and let cool
- Once the cookies are baked & cooled, melt the chocolate *temper it if it is not summer coating chocolate! and dip the bottoms of the cookies in the chocolate.
- Fill the indents with the caramel and then drizzle with the remaining chocolate
Video
Notes
Palm sugar paste is made from the sweet nectar of the coconut or toddy palm flowers. It's an integral ingredient in Thai cooking and was referred to as "original sugar" in traditional Thai cuisine before white granulated sugar became a thing. So this caramel turns out really sticky and gooey just like we want it for the filling in a thumbprint cookie!
Unlike palm oil, palm sugar is naturally produced in a sustainable, eco-friendly way, as trees are maintained for their sap instead of being cut down.
After a long debate, I have to say that I prefer the cookie without the sea salt sprinkle.
Flax meal for the egg replacer combined with aquafaba for "super flax egg" is my egg repacer of choice for most cookie recipes But you can use any egg replacer you prefer *just not one with leaveners in it.
For the chocolate bottom coating and drizzle I prefer to use King David Non Tempering Chocolate, However for those who have regular couverture you should temper your chocolate for it to set properly, or just leave that part out and make it really simple!
Storage Cookies will stay fresh at room temperature in an airtight container for up to 1 week. For longer storage you can freeze them *preferably without the caramel filling! for up to 1 month Tried this recipe?Let us know how it was!