Dairy-Free Caramel Cinnamon Cookies are a crunchy caramel cookie with a subtle hint of cinnamon. The dough is formed into a log, refrigerated, sliced then baked. They are a delicious cookie.
Once the dough is mixed, it is placed on plastic wrap and formed into a log about 2-inches in diameter. The dough is covered with the plastic wrap and refrigerated at least 20-minutes, or overnight. The chilled dough is sliced in about 1/18-inch thick cookies then baked. The weight of the dough might reshape your round log into an oval log, which always happens to me. My cookies end up oval shaped. The cookies are yummy either way! I did get round cookies when I sliced the cookies, formed the slice into a ball then flattened it. That was too much work for me, so I have oval cookies! 🙂
These cookies are dairy-free, but if you are not concerned with being dairy-free, then you can use butter instead of vegan butter.
I hope you enjoy!