Vegan Salted Caramel Deep Filled Chocolate Chip Cookies by Lily Vanilli

Start by making your vegan caramel. Heat a heavy bottomed saucepan to a medium high heat.

Now add the sugar and stir it around the pan for about 1 minute to heat through. Add the coconut milk and and sea salt stir to combine.

Bring everything to a boil, then reduce it to a medium-low heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of the spatula.

Stir in your salt - don’t try and taste this while its hot, just wait until its cool, you can always add more salt.

Remove pan from the heat and allow it to cool slightly (for around 10 minutes) before transferring to a sealed container and into the fridge for at least two hours, it will thicken up more in the fridge.

Preheat the oven to 180ºc/160ºc fan/ 350ºf' gas mark 4.

Now for the cookies. Mix together the oil, water and sugar until they are nice and evenly mixed.

In a separate bowl, mix together the flour, baking powder, bicarb, salt and the chocolate chips evenly, so the chips are nicely coated in the flour mix.

Now just stir the dry mix into the oil mix, so its really evenly mixed and nice and smooth.

Grease your cupcake or muffin pan really well, all the way to the top.

Now scoop in some of the mixture so it fills the base of the muffin pan. Then spoon in some of the vegan caramel, then scoop some more of the batter on top.

Then bake for 16-18 minutes. They should still be chewy and a bit soft - don’t over bake them!

Sprinkle the top of the cookie with some more salt if you like.