Ingredients
Units
Scale
- 160g salted vegan butter
- 140g light brown sugar
- 66g granulated sugar
- 1 tbsp vanilla extract
- 310g all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Caramel Brûlée
- 100g granulated sugar
- 21g salted vegan butter
- pinch of salt
Instructions
- Make the caramel brûlée: Add the granulated sugar to a saucepan over medium heat. Let it melt, stirring occasionally, until it just starts to turn golden. Immediately remove from the heat. Add the vegan butter and salt, stirring quickly and continuously until smooth and glossy.
- Pour the caramel onto a lined baking sheet and spread into a thin, even layer. Sprinkle with a little extra salt and leave to cool completely until firm and brittle. Break into small pieces.
- Pre-heat the oven to 180°C/350°F and line a large baking tray with parchment paper.
- Make the cookie dough: In a large bowl, combine the light brown sugar, granulated sugar, melted vegan butter, vanilla extract and flax egg. Mix until smooth and well combined.
- Add the flour, baking soda and salt, and mix until a soft dough forms. Gently fold in the halved or quartered fresh cherries and 3/4 of the caramel brûlée pieces.
- Shape the cookies: Using a 2-tablespoon cookie scoop, portion the dough onto a lined baking sheet. If using measuring spoons, scoop 2 tablespoons of dough and gently roll each portion into a ball. Leave space between the cookies to spread. You’ll likely fit 4–6 cookies per tray.
- Bake: Bake at or 11–15 minutes, or until lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. They will continue to cook slightly from the residual heat as they cool.
- Finish: While still warm, sprinkle with extra caramel brûlée and top with fresh cherry halves. For an optional sweet and salty finish, sprinkle with a little flaky salt. Enjoy!