Add all of your cookie ingredients into one large bowl and mix until fully combined. The dough should be sticky and soft — not dry or crumbly. If it feels too thick, add a splash more almond milk until it comes together smoothly.
Roll the dough into balls (about 3 tablespoons each) and place them on a lined tray. Freeze for 30–40 minutes to firm up — trust me, this step makes all the difference.
In a small saucepan over low heat, melt together the coconut oil, maple syrup, and almond butter, whisking constantly until smooth and glossy. Once everything is well combined, sprinkle in the arrowroot starch and continue whisking for another 30–60 seconds until the caramel slightly thickens and turns glossy. Remove from heat and stir in a pinch of sea salt.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookies 2 inches apart and bake for 10–12 minutes, until the edges are just set and the centers still look soft and glossy.
Let the cookies cool slightly, then use the back of a spoon to gently press a shallow dip in the center of each. Allow them to cool completely before spooning in the caramel. Store in the fridge or freezer for best keeping — the centers stay perfectly soft and fudgy.