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Vegan Salted Caramel Cookies

If you’re in search of the perfect balance between sweet and salty, these vegan salted caramel cookies are just the thing.
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Course: Dessert
Ingredients Method

Ingredients
  

For the Vegan Caramel Sauce
  • 1 cup coconut milk full-fat
  • ½ cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt divided, ½ tsp for cooking and ½ tsp for sprinkling
For the Cookie Dough
  • 1 ½ cups gluten-free all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut oil solid but softened
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp sea salt

Method
 

Make the Vegan Caramel Sauce
  1. Start by making the caramel sauce. In a small saucepan, combine coconut milk, coconut sugar, maple syrup, and ½ tsp sea salt. Place the pan over medium heat and stir until the sugar dissolves. Allow the mixture to simmer, stirring frequently to prevent it from burning.
  2. Let the sauce cook for about 15–20 minutes or until it thickens and darkens in color. Once it reaches a rich golden brown hue, remove it from the heat and stir in vanilla extract. The sauce will continue to thicken as it cools, so don’t worry if it seems runny at first.
  3. Let the caramel cool to room temperature while you prepare the cookie dough.
Prepare the Cookie Dough
  1. While the caramel sauce cools, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and ¼ tsp sea salt. Set aside.
  3. In a separate bowl, beat together the coconut oil, coconut sugar, and maple syrup until light and fluffy. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Shape the Cookies and Add Caramel
  1. Scoop out about a tablespoon of dough and roll it into a ball. Place each dough ball on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
  2. Now, spoon about half a teaspoon of your cooled caramel sauce into each indentation. Be careful not to overfill, as the caramel will spread slightly as the cookies bake.
Bake and Sprinkle with Salt
  1. Bake the cookies in your preheated oven for 10–12 minutes, or until the edges start to turn golden brown. The cookies will still be soft in the center, but they’ll firm up as they cool.
  2. As soon as the cookies come out of the oven, sprinkle a pinch of sea salt over the top of each one. The combination of warm caramel and a touch of sea salt creates an irresistible flavor balance.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store and Serve
  1. Once the cookies have cooled, they’re ready to enjoy! These vegan salted caramel cookies are perfect for holiday cookie swaps, gifting, or just indulging with a hot cup of tea or coffee. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.