Did you see the trend where creators were adding salted crisps to their cookies? well I did, and I had to try it out myself. However, I used popped chips! They add a great crunch and some saltiness to balance out the sweetness of the cookies.
I made the caramel from scratch as it's quite hard to find vegan caramel in supermarkets. This caramel is so easy to make, doesn't use many ingredients and is really yummy! It can be used on so many things, such as in these Caramel Chocolate "Popcorn" Bars!
- SALTED CARAMEL COOKIES -
You will need:
- 1/2 cup vegan butter
- 1/2 cup caster sugar
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 2 vegan eggs (I use egg replacement, but flax eggs will also work!)
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 cup vegan chocolate chunks
- 2 handfuls of salted popped crisps
For the caramel:
- 1/2 cup sugar
- 2 heaped tbsp vegan butter
- 50ml vegan cream
Method:
1. Preheat the oven to 200C and line two baking trays with parchment paper.
2. In a large mixing bowl, combine the vegan butter, caster sugar and light brown sugar.
3. Add the vanilla extract and vegan eggs. Mix again.
4. Add the plain flour, baking powder and bicarbonate soda. Mix until combined and a cookie dough has formed.
5. Fold in the vegan chocolate chunks and crushed salted popped crisps.
6. Roll the cookie dough into 12 balls and place on the lined baking trays.
7. Place in the oven and cook for 15 minutes until golden.
8. While the cookies are in the oven, prepare the caramel sauce by adding the sugar to a saucepan. Place on low heat until the sugar turns to liquid. Stirring continuously so it doesn’t burn.
9. Add the vegan butter and vegan cream to the same pan, whisking until combined. Bring the sauce to a boil for around 45 seconds until it turns to caramel. It will also thicken as it cools. Pour into a bowl.
10. Once the cookies have cooked, allow to cool for 10 minutes before drizzling the caramel on top. Crush some more salted crisps and sprinkle them on top.
- 1/2 cup vegan butter
- 1/2 cup caster sugar
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 2 vegan eggs (I use egg replacement, but flax eggs will also work!)
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 cup vegan chocolate chunks
- 2 handfuls of salted popped crisps
For the caramel:
- 1/2 cup sugar
- 2 heaped tbsp vegan butter
- 50ml vegan cream
Method:
1. Preheat the oven to 200C and line two baking trays with parchment paper.
2. In a large mixing bowl, combine the vegan butter, caster sugar and light brown sugar.
3. Add the vanilla extract and vegan eggs. Mix again.
4. Add the plain flour, baking powder and bicarbonate soda. Mix until combined and a cookie dough has formed.
5. Fold in the vegan chocolate chunks and crushed salted popped crisps.
6. Roll the cookie dough into 12 balls and place on the lined baking trays.
7. Place in the oven and cook for 15 minutes until golden.
8. While the cookies are in the oven, prepare the caramel sauce by adding the sugar to a saucepan. Place on low heat until the sugar turns to liquid. Stirring continuously so it doesn’t burn.
9. Add the vegan butter and vegan cream to the same pan, whisking until combined. Bring the sauce to a boil for around 45 seconds until it turns to caramel. It will also thicken as it cools. Pour into a bowl.
10. Once the cookies have cooked, allow to cool for 10 minutes before drizzling the caramel on top. Crush some more salted crisps and sprinkle them on top.
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