Instructions

• Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. If you don't wanna wait, you can prep your pressure cooker now too.
• In a big bowl, cream the dairy-free butter, caster sugar, and light brown sugar together until light and fluffy. It might take a little bit of arm work but it’s worth it.
• Add the vanilla extract and dairy-free milk. Mix that good so the dough gets smooth.
• Sift the plain flour, baking powder, and bicarbonate of soda into your bowl. Then gently mix until the dough just comes together. Don’t overwork it or your cookies get tough.
• Fold in the dairy-free chocolate chips so they get evenly spread in the dough.
• Roll tablespoon-sized balls of dough and place them spaced far apart on your parchment lined tray. Then press each ball down just a little to flatten.
• Bake in the oven for about 12 to 15 minutes until edges turn lightly golden. Watch those steam cues in your pressure cooker as well if you wanna use it instead of the oven.
• Once baked, take them out and cool completely on a wire rack.
• Load on a thick layer of vegan caramel sauce atop each cookie. Optional - drizzle more caramel and melted dairy-free chocolate for that finished look.
• Let the caramel set before chowing down.
• Enjoy your delicious vegan Twix crumbl cookies.