These are soft, chewy cookies with a homemade coconut milk caramel drizzled on top and a pinch of flaky sea salt to finish. The whole batch comes together in under an hour, and the caramel requires no candy thermometer — just a saucepan and a little patience. People who don’t normally seek out vegan baking tend to go back for a second one.
What makes this version work
Two things actually matter here. First, creaming the vegan butter and sugar long enough — at least two to three minutes — builds the air that gives these cookies their lift and keeps the centers from going dense. Rushing this step is the most common reason vegan cookies turn out flat and greasy. Second, the caramel is made with full-fat coconut milk rather than a lighter plant milk. The higher fat content lets it reduce into a thick, glossy sauce that clings to the cookie instead of soaking straight in. Let it cool for five minutes before spooning it on, or it will run right off.
Ingredient notes
- Vegan butter: Use a stick-style vegan butter, not a soft spread from a tub. Tub spreads have a higher water content and will make the dough too loose to hold its shape.
- Full-fat coconut milk: Shake the can well before opening. If your kitchen is cold and the cream has separated, warm the can briefly in hot water so it blends smoothly into the caramel.
- Plant milk (in the dough): Oat or soy milk works best here because both are higher in protein than almond milk, which helps with binding.
- Flaky sea salt: Maldon or a similar large-flake salt is worth using. Fine table salt dissolves too quickly and just makes the cookie taste salty rather than giving that distinct contrast.
Troubleshooting
- Cookies spread into thin puddles: Your vegan butter was probably too warm. Chill the shaped dough balls for 20 minutes in the fridge before baking — skip the garnish of extra caramel before chilling, not worth the extra dish at that stage.
- Caramel stays liquid and won’t thicken: Keep cooking it. Coconut milk caramel needs a steady medium heat and more time than dairy caramel — usually 10 to 12 minutes of active simmering. Stir constantly and don’t walk away.
- Caramel seizes or turns grainy: The heat was too high. Take it off the burner, add one teaspoon of warm water, and whisk vigorously. It usually comes back together.
- Cookies are crispy all the way through instead of chewy: They were overbaked. Pull them out when the edges are just set but the centers still look slightly underdone — they firm up as they cool on the pan.
- Dough is too sticky to scoop cleanly: Refrigerate it for 15 to 20 minutes. Vegan butter softens faster than dairy butter, especially in a warm kitchen.
Storage and reheating
Store baked cookies in an airtight container at room temperature for up to three days — lay a sheet of parchment between layers if they have caramel on top, otherwise they stick together. For longer storage, freeze the undecorated cookies in a zip-lock bag for up to two months and add the caramel after thawing. To refresh a cookie that has gone a little firm, microwave it for 10 to 12 seconds; it softens back to nearly fresh-baked texture. The caramel sauce itself keeps in a sealed jar in the fridge for up to one week — rewarm it in a small saucepan over low heat with a splash of oat milk to loosen it before using.
Vegan Salted Caramel Cookies
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Saucepan
- Electric mixer or whisk
- Wire cooling rack
Ingredients
For the Cookie Dough:
- ½ cup vegan butter room temperature, unsalted
- ¾ cup organic brown sugar loosely packed
- ¼ cup plant milk such as almond, oat, or soy
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour sifted for best texture
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the Vegan Caramel Topping:
- ½ cup full-fat coconut milk shake can before use
- ½ cup organic brown sugar
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the vegan butter and brown sugar using an electric mixer (or whisk) until light and fluffy, about 2–3 minutes.
- Add in the plant milk and vanilla extract. Beat until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Scoop 1.5 tablespoon-sized dough balls and place on the prepared baking sheet, spaced 2 inches apart. Slightly flatten each ball with your hand or the back of a spoon.
- Bake for 11–12 minutes, or until the edges are golden brown and centers are just set. Cool on the sheet for 5 minutes, then transfer to a cooling rack.
- While cookies bake, make the vegan caramel: In a small saucepan over medium heat, combine coconut milk, brown sugar, and coconut oil. Bring to a simmer, stirring constantly. Let simmer gently for 6–8 minutes, until slightly thickened and deep golden.
- Remove caramel from heat and stir in the vanilla. Let cool for 5–10 minutes—caramel will thicken as it cools.
- Drizzle the caramel over cooled cookies using a spoon or piping bag. Sprinkle immediately with a pinch of flaky sea salt while caramel is still soft.
Notes
Mary’s Tips:Â
- For extra chewy cookies, chill dough for 30 minutes before baking.
- Substitute coconut sugar for brown sugar for a lower glycemic option.
- Use mini ice cream scoops for evenly sized cookies.
Nutrition
Frequently asked questions
Can I make the caramel ahead of time?
Yes — the caramel can be made up to a week in advance and stored in the fridge. Reheat it gently in a small saucepan with a splash of oat milk, stirring until it’s pourable again, then let it cool slightly before spooning it onto the cookies.
Will these taste like coconut?
The caramel has a mild coconut background, but it’s not strong once the brown sugar and salt come through. If you want to reduce it further, use refined coconut oil in the caramel instead of unrefined — refined has almost no coconut flavor.
Can I use store-bought caramel sauce instead of making it from scratch?
You can, as long as you check the label — many store-bought caramel sauces contain butter or cream. Look for a vegan-labeled version, or a date-based caramel, both of which work well here and save about 15 minutes.
If you liked this one
- Vegan Sticky Toffee Pudding
- Vegan Pavlova Perfection
- Vegan ANZAC Biscuits Recipe
- Vegan Eton Mess Delight