This recipe delivers a perfectly balanced vegan and gluten-free cookie: crisp edges, soft centers, and a generous caramel filling.

Ingredients

• 2¼ cup gluten-free, dairy-free flour (such as Bob’s Red Mill all-purpose)
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup melted coconut oil
• ½ cup plain applesauce
• 1 cup dairy-free caramel sauce

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the wet ingredients (melted coconut oil and applesauce).
4. In a separate bowl, whisk together the dry ingredients (flour, sugar, baking soda, and salt).
5. Add the dry mixture to the wet in about three additions, mixing until a cohesive dough forms.
6. Mix thoroughly so the ingredients are well combined.
7. Roll dough into ½-inch diameter balls and place them about 2 inches apart on the prepared sheet. Press a shallow indentation into the center of each cookie using a tablespoon or the back of a spoon.
8. Bake for 12–15 minutes. Remove the cookies from the oven just before the edges begin to brown to keep the centers soft.
9. Let the cookies cool on the sheet for at least 5 minutes.
10. Spoon about a tablespoon of dairy-free caramel sauce into each indentation.
11. Enjoy warm, or let cool and store in an airtight container.