Vegan Caramel

1. Melt the vegan butter in a small saucepan.
2. Add sugar and milk, and bring to a boil over medium heat.
3. Simmer for 6-8 minutes stirring occasionally until it begins to thicken.
4. Remove from heat, transfer to a jar, allow to cool 30 minutes then refrigerate overnight. Remove from the fridge before starting to prep the cookie batter to let it soften.

Chocolate Pecan Cookies

1. Cream the softened vegan butter with the coconut sugar using a hand mixer.
2. Add prepared flax eggs and vanilla. Beat again until combined.
3. Add the flour, cocoa powder, baking soda, and salt. Mix to form a thick batter.
4. Chill dough 30 minutes.
5. Preheat the oven to 350°F.
6. Remove dough from the freezer. Scoop/roll into balls (about 2 tbsp per cookie), then roll in chopped pecans to coat. 
7. Arrange on a lined baking sheet and press lightly to flatten. Don’t overcrowd as they will spread, I recommend 6 per pan max.
8. Use a teaspoon to make a depression in the middle of each cookie.
9. Bake 10-12 minutes. Remove from the oven and immediately re-press the teaspoon in the middle of each before they cool to create a little “vessel” for the caramel.
10. Cool cookies for 15 minutes, then transfer to a cooling rack to cool completely.
11. Fill each with a spoonful of vegan caramel, drizzle with melted chocolate, and enjoy!