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Ingredients
Scale
- 2/3 cup (160 g) dairy-free butter, room temperature
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) golden caster sugar
- 1 3/4 cups (220 g) plain flour
- 2 1/2 tbsp vegan egg replacement
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 bar of Happi Cacao Nibs, cut into squares
- 3–4 tbsp caramel spread or chocolate spread (e.g., Biscoff)
- 1 bar of Happi Salted Caramel, for melting and coating
- 3 tbsp sprinkles of choice
Instructions
- Preheat oven to 350ºF (180ºC).
- Beat dairy-free butter with sugars until fluffy.
- Mix in vegan egg replacement and vanilla extract.
- Whisk baking powder, bicarbonate of soda, and flour together, then combine with wet ingredients.
- Fold in Happi Cacao Nibs.
- Roll the dough into balls (10-12 cookies).
- Bake for about 10 minutes until golden.
- Spread caramel or chocolate on half of the cookies.
- Top with other cookie halves and press gently.
- Melt Happi Salted Caramel chocolate, dip sandwiches, and coat with sprinkles.
Notes
Ensure vegan butter is at room temperature for easy mixing.
Avoid overmixing the dough for softer cookies.
Add a pinch of sea salt on top for a sweet-salty twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 0