Vegan Salted Caramel Cookies
Soft, chewy cookies made without butter or eggs are topped with a pourable vegan caramel sauce and finished with flaky sea salt before baking sets the topping in place. The sweet-salty contrast is the defining characteristic of this recipe. Budget about an hour from start to finish, including chilling time.
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:
- 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
Calories: 247kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 215mgPotassium: 70mgFiber: 0.4gSugar: 22gVitamin C: 0.1mgCalcium: 30mgIron: 1mg
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