Monday, December 9, 2013

Vegan & Gluten-Free Salted Caramel & Hazelnut Cookies

Vegan & Gluten-Free Salted Caramel & Hazelnut Cookies
Are you a caramel lover like I am?! Well nothing beats a delish dessert with caramel on it in my book. It's another treat that defines comfort food and a very popular topping. This luscious vegan & gluten-free cookie doesn't miss the mark when you are looking to splurge. This recipe shows you how to not only make a vegan cookie, but also a perfect gluten free one as well. A cookie recipe that could be made 2 ways for your family and friends. You can customize them your way by subbing out the nuts for those with allergies or even adding in chocolate of an over the top dessert. A great recipe to make this holiday season to enjoy over and over on those long cold days. All you are missing is that tall glass of ice cold vegan milk! Enjoy!

Vegan & Gluten-Free Salted Caramel & Hazelnut Cookies (2 Ways)


-3/4 cup vegan butter or shortening 
-1/4 cup organic raw cane sugar
-2 Tablespoons Soy Milk
-1 Tablespoon Vanilla
-2 large "Eggs", Egg replacer powder OR The Vegg (prepared as followed: 1/2 cup hot water & 2tsp Vegg)
-3/4 teaspoon Baking Soda
-1 teaspoon Salt
-1 3/4 cups All-Purpose Gluten-Free Flour
-1/2 teaspoon ground cinnamon
-2 Tablespoons vegan caramel sauce 
-1/2 teaspoon xanthan gum powder

-1/2 to 1 cup Chopped hazelnuts (optional)



Heat oven to 350 Degrees

Combine vegan butter (or shortening), sugar, milk, caramel, and vanilla in electric mixer, beat at medium speed until blended. 

Add in your egg substitute and beat in. 

Combine flour, salt, cinnamon, xanthan gum, and baking soda in separate bowl.

Once your ingredients are all in separate bowl, add and beat into the vegan butter mixture until blended but not over beaten. Stir nuts at this point. (optional).

Cookie Dough
Drop rounded measured cookie dough 2 to 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you choose. You can use a small or regular size scoop. If you don't have an ice cream scoop use a measuring cup or spoon.

*Mini Cookies: Before baking, press the center of each cookie with a 1/4 tsp measuring spoon. Add in 1/4 tsp caramel sauce in the center. Once topped, bake. 

*Regular Cookies: Before Baking, press each cookie down with a fork and form a crisscross hatch on top. After baking, top each cookie with a drizzle of vegan caramel sauce and allow to set while cooling. 

Mini Cookies: Small ice cream scoop & 1/4 tsp divots in eac
Regular Cookies: Full size ice cream scoop & pressed fork crisscross hatch on top
For mini cookies, bake 15 minutes & Regular cookies, bake 25 minutes.

Once baked, remove from the oven and let the cookies cool 2 minutes on baking sheet and then remove cookies to a rack or foil to cool completely. If you are making the regular cookie, top with vegan caramel topping according to above section instructions and allow to set up before serving.

Mini Size Baked
Regular Size Baked
Serve the cookies along side a tall glass of vegan milk. Store by single layers in the fridge. A great homemade cookie to induldge in year round. Enjoy! 

Ready to Serve Cookies

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