Makes 22 Cookies

  • 2 cups Ap Flour
  • 1 scoop Profi Vanilla
  • ½ tsp Salt
  • ½ cup Sugar
  • ¾ cup Softened Butter
  • 2 tbsp Soy Milk
  • 1 tsp Vanilla Extract
  • Melted Vegan Caramels for filling


  • 1 scoop Profi Chocolate
  • 1 tbsp Coconut Oil
  • ½ cup Chocolate Chips, vegan
  • Dash Sea Salt


  • Preheat oven to 350F
  • Line a baking sheet with parchment paper
  • Sift flour, PROFI, and salt and whisk to combine
  • In a separate bowl or stand mixer cream together the softened butter and sugar
  • Beat in the vanilla and milk until just combined
  • Slowly add in the flour while beating on low until a dough forms, about 1 minute
  • If necessary add more almond milk 1 tbsp at a time if your dough does not come together
  • Scoop the dough into about ½ tbsp amounts and roll into balls
  • Press down with your thumb to form a thumbprint in the middle
  • Bake for 13-15 minutes
  • If the cookies rise too much in the oven and the thumbprint is no longer visible you can push them down again while they’re still hot
  • Cool cookies on a wire rack for 20 minutes
  • Melt caramel in the microwave at 30-second intervals
  • While cookies are cooling add caramel to each thumbprint until just full
  • In the meantime melt the chocolate chips and coconut oil in the microwave at 30second intervals, stirring between zaps
  • Once melted add in the PROFIchocolate and sea salt, stir well to combine
  • Drizzle the chocolate mixture over your cookies and top with flakey salt

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PB Cookies on a cutting board