Vegan Chocolate Caramel Praline Cookies

1. For the cookie dough, line a baking sheet with parchment paper. Into a stand mixer, cream butter and sugar. Add almond butter and milk, and then add flour, salt, and baking soda. Mix until fully combined, and stir in almonds, Brazil nuts, and chocolate. Roll dough into 1½ tablespoon balls, and place on prepared baking sheet.
2. For the chocolate praline, line another baking sheet with parchment paper. Into a saucepan over low heat, melt sugar until it turns an amber color. Onto parchment paper, pour sugar, and allow to harden. Once completely cool, break into pieces. Place into blender, and blend to create a praline paste.
3. Into a double boiler, melt chocolate. Add praline, and stir to combine. Onto parchment paper-lined baking sheet, spoon chocolate praline to create 1½-inch discs. Place in freezer to harden.
4. For the coconut caramel, in a pan, place coconut cream, sugar, butter, brown rice syrup, and vanilla, and cook until it reaches 235 degrees Fahrenheit. Stir in almonds.
5. Preheat oven to 350 degrees. To assemble cookies, slightly flatten cookie dough balls, and place chocolate discs on top. Fold dough over praline to prevent it from dripping. Bake 15 to 18 minutes. Remove from oven, and let cool before scooping a dollop of coconut caramel on top. Sprinkle with flaky salt if desired.

What does Kim win for being our First Place winner in the 2023 VegNews Holiday Cookie Contest? A one-year supply of the new revolutionary milk alternative Bored Cow. Congratulations, Kim!