• Skip to main content
  • Skip to primary sidebar
Love, Chef Laura
  • Recipe Box
  • Resources
  • About Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Box
  • Resources
  • About Me
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Vegan Chocolate Caramel Cookies with Sea Salt

    Vegan Chocolate Caramel Cookies with Sea Salt

    December 9, 2019 By lovecheflaura Leave a Comment

    Jump to Recipe Print Recipe
    Three chocolate cookies stacked on top of each other

    Who doesn't love freshly baked warm gooey cookies? These Vegan Chocolate Caramel Cookies are rich and crispy on the edges and full of caramel in the middle. Top them off with sea salt and you get sweet and salty, the perfect combo for a dessert!

    Chocolate cookies with sea salt
    Chocolate cookies with sea salt

    A couple notes about vegan chocolate caramel cookies with sea salt:

    Let's talk about caramel:

    Traditional caramel sauce takes quite a while to make. Sugar and water are boiled until it reaches a temperature near 340 degrees Fahrenheit. Once the caramel reaches the appropriate temperature, cream is added to give it a smooth finish. The caramel in this recipe takes less than five minutes. Within a few minutes, large rolling bubbles will form and the almond butter will start to stick to the bottom of the pan. These are both good indicators that the caramel is should be removed from the heat and is done.

    I have a silicon mat for making mini muffins which works really well for portioning out caramel. The mat prevents the caramel from sticking.
    If you don't have a silicon mat like I do, I recommend using a baking sheet lined with parchment and dropping half a tablespoon of the caramel right onto the paper. Place the tray in the freezer and wait until they are cool and hard enough to handle and roll into little balls. It is really important that these caramels are frozen when being stuffed into the cookies. If they are not frozen, they will run out of the cookies and burn on the baking tray leaving you with only chocolate cookies...which I guess isn't that bad. There are worse things.

    I hope you love these vegan chocolate caramel cookies as much as my family does! They have become one of our go to desserts since they satisfy our sweet tooth. They are not just for special occasions. These cookies are easy to throw together any night of the week!

    Rolling caramel in a ball
    Chocolate cookies with sea salt freshly baked on a baking tray
    Print Recipe
    No ratings yet

    Vegan Chocolate Caramel Cookies with Sea Salt

    These Vegan Chocolate Caramel Cookies are rich and crispy on the edges and full of caramel in the middle. Top them off with sea salt and you get sweet and salty, the perfect combo for a dessert!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Servings: 24 cookies

    Ingredients

    For the caramel:

    • ½ cup smooth almond butter
    • ¼ cup maple syrup
    • ½ tsp vanilla extract
    • pinch of salt

    For the chocolate cookies:

    • ½ cup coconut flour
    • ¼ cup tapioca starch
    • ¼ cup cocoa powder
    • ¾ cup pumpkin puree
    • ¼ cup ghee, melted
    • ¼ cup maple syrup
    • ½ tsp vanilla extract
    • ¼ tsp baking soda
    • 2 tbsp coarse sea salt

    Instructions

    For the caramel:

    • In a small sauce pot, combine all caramel ingredients and heat over medium heat
    • The caramel will start to form thick bubbles fairly quickly. Make sure to stir continuously. The caramel will start to turn a golden brown and start to stick to the bottom. This will take about five minutes. Once this happens, remove from the heat and allow to cool slightly
    • With a spoon, scoop out a ½ tablespoon of the caramel and place in a silicon mold or on parchment paper (see notes in post above)
    • Continue to scoop out all the caramel. You should end up with 24 caramels. Place in the freezer for one hour to allow the caramel to harden

    For the chocolate cookies:

    • Preheat oven to 350 degrees
    • While the caramel is cooling, sift the coconut flour, tapioca starch, cocoa powder, baking soda, and salt into a medium sized bowl
    • In a separate bowl, combine the pumpkin puree, melted ghee, maple syrup, and vanilla extract. Once combined, add the mixture to the dry ingredients and mix until well incorporated
    • Once the caramels are hard, roll into balls
    • Taking about two tablespoon amount of the cookie mixture, roll into a ball and press a frozen caramel ball into the center. Work the cookie mixture around the caramel making sure to cover it completely. Place the cookie on the baking tray and continue with the remaining dough until you have 24 cookies
    • Sprinkle each cookie with a touch of the coarse salt and place in the oven
    • Bake for 25 minutes and then rotate the baking tray in the oven
    • The cookies will take about 45 minutes in the oven. They are done when they are slightly crispy on the edges and start to crack on top. Cool before enjoying
    « Cucumber Dill Salad
    Pomegranate Orange Chia Seed Pudding »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New Recipes

    • London Fog Tea Latte
    • Sunbutter Chocolate Chip Energy Bites
    • The BEST Healthy Pumpkin Recipes
    • Frozen Lemonade

    Most Popular Recipes

    • Rosemary Lemon Chicken Thighs
    • Grilled Mango Lime Chicken
    • Dairy-Free Tzatziki Sauce
    • Two-ingredient Marshmallow Fluff

    Footer

    ↑ back to top

    RECIPE BOX

    ABOUT ME

    CONTACT

    PRIVACY POLICY

    DISCLAIMER

    TERMS & CONDITIONS

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Love, Chef Laura