Step 1

Preheat the oven to 180C/350F.

Step 2

Make the vegan caramel if you haven't already.

Step 3

Cream the sugar and butter with an electric whisk until it is creamy and soft.

Step 4

Mix the arrowroot and water in a cup and then add with the vanilla bean paste and stir.

Step 5

Sift the baking powder and flour into the bowl, and fold. Then sift in the cocoa powder and stir. You may find it easier to use your hands to mix.

Step 6

If you are using chocolate bars, cut into smallish chunks and add. Stir with a wooden spoon so they are evenly distributed.

Step 7

Line two large baking trays with baking paper.

Step 8

Divide the mixture in half, and then half again so that you have 4 equal parts. Then divide each part into 4 golf sized balls. You should make 16 in total.

Step 9

Place them onto the baking paper making sure to leave enough room for each to spread. Gently push them down.

Step 10

Place in the oven for 10-12 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will harden when cooling and give that perfect gooey texture.

Step 11

After a few minutes out the oven, place about half a teaspoon of vegan caramel on top of each cookie.

Step 12

For best results eat on the same day but they will keep for 2-3 days in an airtight container.