In a bowl, combine the almond flour, tapioca starch, baking soda, and salt. Mix well, making sure to press out any almond flour lumps.

Make the gochujang caramel by softening the vegan butter in the microwave a little bit. Mix in the gochujang, brown sugar, powdered sugar, and cinnamon until you have a smooth paste.

In a separate bowl, melt the coconut oil and combine it with the vanilla extract, molasses, and 3 tablespoons of maple syrup. Mix really well. Gradually add this mixture to the dry ingredients. Mix thoroughly until it forms a smooth dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time until it’s slightly sticky. Drop teaspoons of the gochujang caramel onto the dough. (You don’t have to use all of it if you aren’t sure if the flavor). Lightly swirl it into the dough without fully mixing.

Refrigerate the dough for at least 15 minutes, and preheat the oven to 335°F (170°C).

Use a cookie scoop to scoop 2 to 2 ½ tablespoons of dough onto a parchment-lined baking sheet for each cookie. If you have leftover caramel, swirl a bit on top of each cookie. Bake for 11 to 13 minutes, until they spread a little and the edges are set. They will still be a little bit soft at this point. Let cookies cool on the baking sheet for 10 minutes and then serve.

Store on the counter for the day. Refrigerate for upto 4 days, freeze for months.