Vegan Salted Caramel Cookies
Soft, chewy cookies get a layer of plant-based caramel pressed into the dough before baking, finished with a pinch of flaky sea salt on top. Coconut cream and brown sugar form the quick stovetop caramel that sets as the cookies cool. The whole batch comes together in under an hour, making them a solid choice for gifting or everyday snacking.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Small saucepan
- Cookie scoop (optional)
- Wire rack for cooling
Ingredients
For the Dry Components:
- 1 ½ cups all-purpose flour preferably organic, sifted
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
For the Wet Components:
- ½ cup vegan butter at room temperature, like Miyoko’s or Earth Balance
- ¾ cup light brown sugar packed, organic if available
- ¼ cup unsweetened applesauce acts as egg substitute
- 1 teaspoon vanilla extract pure vanilla preferred
For the Vegan Salted Caramel:
- ½ cup full-fat coconut milk well-stirred
- ⅓ cup maple syrup pure maple syrup for depth of flavor
- ¼ cup coconut sugar or use brown sugar for a stronger caramel tone
- ½ teaspoon sea salt flaky, for sprinkling and caramel
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and fine sea salt until evenly distributed. Set aside.
- In a large bowl, cream the vegan butter and light brown sugar using a whisk or hand mixer until smooth and slightly fluffy, about 2–3 minutes.
- Add applesauce and vanilla extract to the creamed mixture and mix until fully incorporated.
- Gradually add the dry ingredients into the wet mixture. Use a spatula to mix until a soft dough forms. Do not overmix.
- In a small saucepan, combine coconut milk, maple syrup, and coconut sugar. Bring to a gentle simmer over medium heat. Stir constantly for 8–10 minutes until thickened and amber in color. Remove from heat and stir in 1/4 teaspoon sea salt. Let it cool slightly before use.
- Scoop tablespoon-sized amounts of dough and place on the baking sheet, spaced 2 inches apart. Using your thumb, gently press a shallow indent into each cookie center.
- Spoon 1/2 teaspoon of cooled caramel into each indent. Sprinkle a few flakes of sea salt on top.
- Bake for 11–12 minutes or until edges are just golden. Avoid overbaking to preserve chewiness. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
- To enhance the flavor, let the dough chill for 30 minutes before baking—this deepens the caramelized notes.
- Use a cookie scoop to ensure evenly sized cookies for uniform baking.
- If coconut is not preferred, replace coconut milk with a thick oat cream for the caramel.
Nutrition
Calories: 229kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 262mgPotassium: 82mgFiber: 0.5gSugar: 21gVitamin A: 1IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
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