by
@thelittleblogofvegan
RECIPE | by @thelittleblogofvegan
INGREDIENTS
• 110g vegan butter/margarine
• 55g of golden caster sugar
• 62g of light brown sugar
• 1 tsp of vanilla bean paste (You can use extract)
• ½ tsp of bicarbonate of soda
• ½ tsp of baking powder
• 3 tbsp of aquafaba (chickpea brine)
• 180g of plain flour
• Vegan caramel sauce
INSTRUCTIONS
1. Preheat your oven to 180°C / 355°F and line a baking tray with greaseproof paper.
2. In a large mixing bowl, cream together the butter and sugars. I use my stand mixer fitted with the paddle attachment.
3. Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba. Mix until combined.
4. Lastly, sift in the flour and mix until a dough is formed.
5. Roll around 50g of the mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray. Repeat for all of the cookies.
6. Pop the cookies into the fridge for around 35 minutes.
7. After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in color. Once baked, remove them from the oven and allow them to cool. As the cookies cool, they will crisp off. I served my cookies with a drizzle of caramel sauce and pinch of sea salt. Store in a sealed container and enjoy within a few days.