Double Chocolate Caramel Cookies (Gluten Free, Vegan).

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Chop the mini caramel cups into small pieces and set aside.
In a mixing bowl, cream the vegan buttery spread and sugars until light and fluffy. Add the vanilla extract and unsweetened applesauce and mix on medium speed.
Add the gluten free flour blend, unsweetened applesauce, baking soda, and salt, and mix on low speed.
Turn off the mixer and stir in the dairy free chocolate chips.
Drop the batter by large tablespoonfuls onto the cookie sheets, leaving a couple of inches in between each cookie.
Press a couple of caramel cup pieces into each cookie. You can kind of tuck them in the middle of each cookie if you like, but the caramel is going to leak out a bit no matter what you do.
Bake at 350 degrees F for about 10-12 minutes. Let the cookies cool on the cookie sheet for 10 minutes before removing to a wire rack or tray to finish cooling.