Need a last-minute treat for Valentine’s Day? We got you covered with these simple vegan + gluten-free XOXO cookies smothered in a salted caramel topping and layered with crunchy pretzels and naturally colored pink white chocolate. I love using egg-less batters with the kids so I don’t have to worry about them (or my husband 🤪) licking the bowl.
In a medium sized bowl, combine your cookie base ingredients and chill in the fridge for 15 min to set.
Remove from fridge and put in a circular silicone mold. If you don't have one, you can form balls, flatten with your palm, and use a spoon handle to create a hole for the center of the cookie. Bake at 350F for 15-16 minutes or until golden brown on top. Let it cool.
In a small saucepan, combine the caramel ingredients. Set aside to cool.
Spread the caramel layer on top of your cooled cookies and lay on parchment paper. Crush pretzels on top, and drizzle with melted chocolate. Set cookies in the freezer for 30 minutes to harden.
To make Xs with your O cookies, dip your pretzel sticks in melted white chocolate and criss-cross them on top of each other. Lay on parchment paper and store in the freezer for 15 min. Enjoy!
Ingredients
Directions
In a medium sized bowl, combine your cookie base ingredients and chill in the fridge for 15 min to set.
Remove from fridge and put in a circular silicone mold. If you don't have one, you can form balls, flatten with your palm, and use a spoon handle to create a hole for the center of the cookie. Bake at 350F for 15-16 minutes or until golden brown on top. Let it cool.
In a small saucepan, combine the caramel ingredients. Set aside to cool.
Spread the caramel layer on top of your cooled cookies and lay on parchment paper. Crush pretzels on top, and drizzle with melted chocolate. Set cookies in the freezer for 30 minutes to harden.
To make Xs with your O cookies, dip your pretzel sticks in melted white chocolate and criss-cross them on top of each other. Lay on parchment paper and store in the freezer for 15 min. Enjoy!