Jennifer, our plant-based foodie guru is sharing her go-to recipes, make sure to stay tuned. If you have a sweet tooth like the rest of us at Embark, then you have to try this amazing cookie recipe. These baked goods will give you life since you will find caramel, cookie dough, and PRETZELS. Basically, all the amazing ingredients you need for a Netflix and chill session.

Vegan Salted Caramel Filled Pretzel Cookies

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)
• 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. Put tablespoon size dough balls on cookie sheet. Squish them down until they’re the thickness you want (thicker=chewier and thinner=crispier). Also I like to make a little indent in the middle for the caramel.
5. Save some dough for later.
6. In a saucepan, combine brown sugar, sugar, salt and almond milk.
7. 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.
8. 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.
9. Remove from heat and stir in the vegan butter.
10. Spoon in caramel sauce on top of the cookie dough. Save some caramel for later.
11. Put the excess dough on top of each cookie so that it covers the caramel sauce. I like to squish the dough with my palms then place them on top of each cookie, then kinda blend the dough together with my fingers?
12. 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.
13. Let the cookies cool on a cooling rack.
14. 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.
    

Enjoy 🙂
xoxo
Jennifer