Vegan Salted Caramel Filled Pretzel Cookies Recipe

How DELICIOUS does this look??? And the best part is, it's completely vegan ;) (doesn't mean it's healthy though)

Ingredients

Cookies

• 2 ½ cups flour (spoon it into the cup so it sifts a little)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup vegan butter (I used Becel but I think Earth Balance works too—just not as well)

• 1 ¼ cups brown sugar

• 1 tablespoon maple syrup

• 2 teaspoons vanilla (Mexican vanilla tastes better but it’s hella expensive so I didn’t use that)

Caramel Sauce

• 1⁄4 cup firmly packed brown sugar

• 1⁄4 cup sugar

• 1 pinch salt

• 1⁄4 cup unsweetened almond milk

• 1 tablespoon vegan butter (Earth Balance or Becel Vegan)

Pretzels

Directions

1. Preheat the oven to 350°F (I usually do this after I have the dough ready).

2. Combine flour, baking soda, and salt in a small-ish bowl. Mix it with a fork to sift ingredients.

3. In another (bigger) bowl, combine vegan butter and sugar and mix it with an electric beater until it’s fluffy looking. Scrape down sides and add vanilla and maple syrup. Beat it again until it’s all mixed together. Spoon in flour mixture and stir it with a spatula until all combined. Don’t overstir.

4. In a saucepan, combine brown sugar, sugar, salt and almond milk.

5. Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil. There should be lots of bubbles so the mixture will look bigger than it actually is. It reminds me of a bubbling witch's cauldron

6. Stirring often, let the mixture boil until it reaches a thick but pourable consistency. I usually only stir it for like 5-10 mins then I put it aside and as it cools, it becomes thicker. You can always reheat it again later if it’s not at the desired consistency.

7. Remove from heat and stir in the vegan butter.

8. Grab a spoonful of your dough and make it into a ball. Then, squish it down and put the caramel sauce in the middle. Save some caramel for later.

9. Wrap up the dough so the caramel is inside, then flatten it into a cookie shape. Thicker cookies=chewier and thinner cookies=crispier.

10. Bake for 10 or 11 minutes, or until a toothpick can be inserted into the cookies and it comes out clean. Even if you underbake them it’s okay because you can’t get salmonella from the dough bc NO EGG heck yes.

11. Let the cookies cool on a cooling rack.

12. When cookies are cool to the touch, use the caramel as a sort of glue to glue the pretzels on each cookie. Then, drizzle any extra caramel sauce on top of the cookies.

13. Enjoy! :)

I figured you guys probably didn’t want a whole life story so I just cut right to the recipe bc I always skip the really long intros when looking for recipes online anyway. Scrolling all the way down to the recipe is a waste of time; if you guys actually cared about my life story, you’d take the time to scroll down–otherwise, I don’t want to waste your time and I know y’all are lazy like me.

Anyway, I got the dough recipe from my friend Grayce. The vegan caramel sauce recipe is from here. It was the easiest one I could find that didn’t need all these obscure ingredients like dates or agave syrup or root of a plant only found in a fictional country.

Ugh I just had lunch but now I'm hungry again

#vegan #food #recipe