One chunk, and also you’ll know why these cookies are the First Place winner of our 2023 VegNews Vacation Cookie Contest: the tender, chewy texture contrasts with a luscious mix of crunchy chopped nuts and chocolate, topped with a pool of wealthy chocolate praline filling, and topped by irresistibly gooey salted caramel.
Hannah Kaminsky
What you want:
For the cookie dough:
½ cup vegan butter, at room temperature
1 cup coconut sugar
1½ tablespoons almond butter
2½ tablespoons vegan milk
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup roasted and chopped almonds
¼ cup roasted and chopped Brazil nuts
½ cup chopped darkish chocolate bar
For the chocolate praline:
½ cup advantageous sugar
1 cup chopped darkish chocolate bar
For the coconut caramel:
½ cup canned coconut cream
¾ cup coconut sugar
1½ teaspoons vegan butter
1 tablespoon brown rice syrup or agave nectar
½ teaspoon vanilla extract
¼ cup roasted and chopped almonds
Hannah Kaminsky
What you do:
1. For the cookie dough, line a baking sheet with parchment paper. Right into a stand mixer, cream butter and sugar. Add almond butter and milk, after which add flour, salt, and baking soda. Combine till absolutely mixed, and stir in almonds, Brazil nuts, and chocolate. Roll dough into 1½ tablespoon balls, and place on ready baking sheet.
2. For the chocolate praline, line one other baking sheet with parchment paper. Right into a saucepan over low warmth, soften sugar till it turns an amber shade. Onto parchment paper, pour sugar, and permit to harden. As soon as utterly cool, break into items. Place into blender, and mix to create a praline paste.
3. Right into a double boiler, soften chocolate. Add praline, and stir to mix. Onto parchment paper-lined baking sheet, spoon chocolate praline to create 1½-inch discs. Place in freezer to harden.
4. For the coconut caramel, in a pan, place coconut cream, sugar, butter, brown rice syrup, and vanilla, and prepare dinner till it reaches 235 levels Fahrenheit. Stir in almonds.
5. Preheat oven to 350 levels. To assemble cookies, barely flatten cookie dough balls, and place chocolate discs on high. Fold dough over praline to stop it from dripping. Bake 15 to 18 minutes. Take away from oven, and let cool earlier than scooping a dollop of coconut caramel on high. Sprinkle with flaky salt if desired.
For extra award-winning vegan vacation cookies, learn:
