- Make the caramel first. In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the oat milk until it’s smooth and silky like caramel! Set the caramel aside while you make the cookies.
- Heat the oven to 375°F. Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it “gels up”. In a large bowl, beat the butter, nut/seed butter, and sugar with an electric mixer (or in your stand mixer) on low speed, scraping bowl occasionally, until well blended. Beat in ½ cup of the apple mixture and flax eggs until well mixed.
- Combine the flour, baking powder and baking soda in a large bowl. Slowly beat in the flour mixture into the wet mixture until all of the ingredients are combined.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls OR you can use a cookie scoop, I used the D40 cookie scoop size. Bake 10 to 12 minutes and cool for about 15-20 minutes before topping with the caramel.