Ingredients:
- 1 cup vegan butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
- 1/2 cup vegan caramel sauce
- Flaky sea salt, for topping
Instructions:
Preheat oven to 350F 175C
Line baking sheets with parchment paper
In a small saucepan, melt the vegan butter over medium heat
Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 3-5 minutes
Remove from heat and let cool slightly
In a large mixing bowl, cream together the browned vegan butter, granulated sugar, and brown sugar until light and fluffy
Add applesauce and vanilla extract to the butter mixture and mix until well combined
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms
In a shallow bowl, mix together the remaining granulated sugar and ground cinnamon
Scoop out tablespoon-sized portions of dough and roll into balls
Roll each ball in the cinnamon-sugar mixture until coated
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball
Fill each indentation with about 1/2 teaspoon of vegan caramel sauce
Sprinkle a pinch of flaky sea salt over the top of each cookie
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely
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