Vegan Salted Caramel Cookies
These cookies get their caramel flavor from a coconut sugar and coconut cream mixture swirled into the dough before baking, with flaky sea salt added on top. Standard pantry ingredients — flour, coconut oil, and flax egg — keep the recipe accessible. They bake in about 12 minutes and stay chewy for several days stored in an airtight container.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Electric mixer or whisk
- Saucepan
- Cookie Scoop or Tablespoon
Ingredients
For the Cookie Dough:
- ½ cup vegan butter softened; I prefer Miyoko’s or Earth Balance for richness
- ½ cup organic brown sugar packed
- ¼ cup organic cane sugar
- 1 tbsp flaxseed meal mixed with 3 tbsp water to make a flax egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour sifted
- ½ tsp baking soda
- ¼ tsp fine sea salt
For the Vegan Caramel Swirl:
- ¼ cup coconut cream scooped from the top of a chilled can
- ⅓ cup organic brown sugar
- 1 tbsp vegan butter
- ½ tsp vanilla extract
- ¼ tsp sea salt flakes for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix flaxseed meal with 3 tablespoons of water and let sit for 5 minutes to gel.
- Using a mixer or whisk, cream together the vegan butter, brown sugar, and cane sugar until light and fluffy—about 2–3 minutes.
- Add in the flax egg and vanilla extract. Mix until fully incorporated.
- 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 dough forms.
- To make the caramel, combine coconut cream, vegan butter, and brown sugar in a small saucepan over medium heat. Stir constantly until melted and bubbling, about 4–5 minutes. Remove from heat and stir in vanilla.
- Let the caramel cool slightly (2–3 minutes), then swirl spoonfuls into the cookie dough gently, being careful not to overmix—it should look marbled.
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing at least 2 inches apart. Sprinkle the tops with flaky sea salt.
- Bake for 10–12 minutes until edges are golden brown and centers are slightly soft. Cookies will firm as they cool. Let rest on the tray for 5 minutes before transferring to a cooling rack.
Notes
- For a firmer caramel swirl, refrigerate the caramel for 10 minutes before folding into the dough.
- If you're allergic to coconut, substitute with oat cream or cashew cream, though flavor may vary.
- Chilling the dough for 30 minutes before baking yields thicker, chewier cookies.
Nutrition
Calories: 224kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 213mgPotassium: 61mgFiber: 1gSugar: 19gVitamin C: 0.1mgCalcium: 18mgIron: 1mg
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