Salted Caramel Millionaire Cookies (vegan)
Servings: 16 cookies
Ingredients
Vegan Salted Caramel
- 75 grams coconut milk (cream) powder*
- 75 grams coconut palm sugar
- 60 milliliters warm water
- 1 tablespoon coconut oil, melted
- pinch sea salt
Vegan Scotch Cakes Cookies
- 1 cup vegan stick butter, room temperature
- 2-3 tablespoons icing sugar
- 2 ¼ cup AP flour
Vegan Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup coconut milk (sub: soy, plant-based milk)
Topping Ideas
- 2-3 tablespoons raw pistachios or pretzels, chopped
- 2-4 tablespoons coconut shreds (optional)
- chocolate drizzle (thinned ganache)
- 16 raspberries (or pomegranate seeds)
Instructions
- Salted Caramel Sauce Recipe Link
- Place all ingredients in a blender and blitz for 2 - 3 minutes until smooth, thick, goopy sauce. Stop to scrap down the sides as necessary.
- Place in an air-tight container and store in fridge until needed. The sauce will set as it cools in the fridge.
Scotch Cake/Shortbread Cookies
- Preheat the oven to 375º FPrepare a baking sheet.
- Cream room temperature butter in a stand mixer or using a hand mixer. Add flour and icing sugar.
- Pat or gently roll to about ¼" thick. Cut into rounds (use top of a juice glass).
- Arrange on cookie sheet. Bake for 10-12 minutes. The bottom edges will be slightly golden.
- Let cool on pan. Transfer to cooling rack and let cool completely before decorating.
Dairy-free Ganache
- Melt the chocolate chips and plant-based milk in a double boiler or heavy bottomed pan on the stove over low heat. Stir until smooth and silky.
- Remove from heat to cool completely. Once cool, place in an airtight container in the fridge for up to a week.
Easy Chocolate Drizzle
- Thin out 2-3 tablespoons of ganache with a little splash of milk so it's pourable.
Decorating the Cookies
- Let the ganache set then smooth a thick layer over each cooled cookie. Don't press too hard or the cookies will snap. I hold each cookie in my hand to decorate for the best results.
- Let the caramel sauce set then swirl a thick layer over ganache. Add a flake or two of finishing salt like Maldon (or sea salt).
- Decorate with a few crushed pistachios and some coconut (optional).
- If not serving immediately, place in fridge until ready to serve.
- Right before serving, add one perfect raspberry or a few pomegranate seeds to each cookie.
- Place on a serving dish. Drizzle the whole plateful with a drizzle or two of chocolate sauce. Serve immediately.
Notes
Vegan Salted Caramel - the caramel will need extra time to set. So make it first (even a day or two in advance) and then let it set in the fridge in an airtight container.
Vegan Salted Caramel Sauce - ALERT! If dairy free or vegan, be sure to check the ingredients on your coconut milk powder as some brands include whey.
BISCUITS - the Scotch cakes are a tender cookie so don't choose a cookie cutter that is too big. A juice glass is the perfect size. These cookies are smallish (approximately 2 ¼" diameter). Handle with care when decorating the cookies or they will break.
I recommend bringing the vegan ganache to room temperature before icing.
BISCUITS - Scotch cakes are a bit more savory than vegan shortbread cookies which are sweeter. If you like a sweeter cookie, you could use shortbread for the base instead.
STORAGE - These cookies store well in the fridge for a week.
Both vegan sauces can be stored in the fridge for a week without any loss of flavor or texture.
Baked Scotch cakes freeze well and thaw quickly so are a great choice for unexpected company.
Both vegan sauces can be stored in the fridge for a week without any loss of flavor or texture.
Baked Scotch cakes freeze well and thaw quickly so are a great choice for unexpected company.