Recipes Cookies & Biscuit Recipes Cookies Vegan Salted Caramel Chocolate Chip Cookies Back to Cookies Vegan Salted Caramel Chocolate Chip Cookies by Billington's Total Time 50m Prep Time 15m Bake Time 35m Serves 16 Skill Level Easy Dietary Needs DF/EF/V/Veg Dairy free Egg free Vegan Vegetarian 1 Review 1 star rating Share On Trend These vegan salted caramel chococlate chip cookies are thick and delicious. These rich decedent vegan cookies are crispy on the edges and soft in the centres. They are loaded with salted caramel and chocolate chunks. Method Preheat the oven to 180ºC/350ºF Make the vegan caramel if you haven't already. Cream the sugar and butter with an electric whisk until it is creamy and soft. Mix together the arrowroot & water in a small bowl. Add the vanilla bean paste and stir altogether. In a separate bowl, sift together the flour and baking powder. Then sift in the cocoa powder and mix together. Chop the chocolate into small chunks and stir into the main flour mixture. Next, take two large baking trays and line them with baking paper. Divide the mixture evenly into 16 balls Place them onto your baking parchment lined tray. Make sure you spread these enough as they will spread during the baking process. Bake these in the oven for 10-12 minutes. They may look soft but they will harden when they're out and left to cool After 5 minutes of the cookies cooling, add a teaspoon of the vegan caramel to the top of each cookie. You can add some sea salt flakes for decoration if you wish. Let's Bake The easiest way to follow a recipe Bake Your Own Gifts Birthday Celebrity Bakes Child Friendly Comfort Food Dairy Free Egg Free Freshly Baked - New Arrivals Homemade Gifts Kids Birthday Mother's Day Quick and Easy Vegan Vegetarian Reviews 11 July 2020 1 star rating Horrible Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 115g Vegan Butter 200g Billington's Unrefined Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love. 1 tsp Baking Powder 1 tbsp Arrowroot Powder 1 tbsp Water 180g Allinson's Plain Flour 2 tbsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 25g Cocoa Powder 100g Dark Chocolate 4 tbsp Vegan Salted Caramel Utensils Baking Tray