For the Gochujang Caramel Paste

1. In a small bowl, stir together the plant based butter, brown sugar and gochujang paste until smooth.  Set aside.

For the Cookie Dough

1. Preheat oven tov350°F or 325°F convection mode.
2. In a large bowl, whisk the remaining 7 tablespoons of plant based butter, sugar, egg, salt cinnamon and vanilla until smooth.
3. Stir in the flour and baking soda.
4. Refrigerate for 10-15 minutes to thicken the dough.

To make the Gochujang Caramel Cookies

1. Remove the dough from the refrigerator.  Spoon several, spaced out, blobs of the gochujang caramel mixture over the dough.
2. Using a flat spatula or knife, cut through the dough to create veins/streaks of caramel in the dough.  Be careful not to overmix.  You want wide, distinct strips of gochujang.

To Finish

1. Line two baking sheets with parchment paper or silicone mats.
2. Using a cookie scoop, scoop 12 cookies onto each baking sheet, making sure to leave maximum space between each cookie.
3. Bake for 12 minutes until the cookies are golden on the edges, rotating the pans halfway through baking.
4. Cool completely on a wire rack.  Cookies will flatten slightly as they cool.
5. Store in an airtight container for up to 2 days at room temperature.
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