First off, I want to start off by sending my condolences to those in London- my heart goes out to you and I hope that you are safe. It feels so challenging sometimes in this era to feel safe and feel like everything is going to be ok. However, do not give up hope for there is more strength in love than hate. I thought it was important to touch on this topic as many readers are from the UK and I cannot imagine how they are feeling.
On another note, lets talk about some cookies… These guys are super delicious and fluffy. They took me quiet a while to get down pat, and what I mean by that we will just say that a bit of dough was found in the garbage that day… I have to say it was totally worth it in the end though! These guys have a beautiful salty caramel and chocolatey taste that even non-vegans will think tastes delicious, trust me I always try my recipes out on my non-vegan friends and family to get their input before posting a recipe. I really hope that you enjoy this recipe and I am spreading a little bit of extra love around the world today.
Thanks for reading & have a wonderful Sunday,
Chocolate & Salted Caramel Cookies (Vegan, Gluten-Free, Refined Sugar-Free)
Difficulty: A little bit tricky
Makes: 8 Large Cookies
Prep Time: 25 minutes || Bake Time: 15 minutes || Total Time: 40 minutes
What You Will Need:
- 1/3 cup coconut oil
- 2 flax eggs (1 flax egg= 1 tsp ground flax + 3 tsp water)
- 1 Tbsp maple syrup
- 1 tsp vanilla
- 1/2 cup coconut sugar
- 1 cup AP gluten-free flour (I use Bob’s Red Mill)
- 1/2 tsp baking soda
- 1/2 tsp himalayan sea salt
- 1/2 cup cacao powder
- 1 cup pitted dates
- 3 Tbsp almond butter
- 4 Tbsp maple syrup
- Preheat the oven to 350 degrees fahrenheit (180 C).
- Start by making the chocolate batter.
- Using an electric mixer cream the coconut oil for 3 minutes on a medium speed.
- Add the coconut sugar and mix on a medium speed for about 2 minutes.
- Scrape down the sides of the bowl and add the flax eggs, vanilla, and maple syrup.
- Mix for 3 more minutes.
- While the liquid ingredients are mixing combine all of the dry ingredients for the chocolate batter in another medium sized bowl and hand mix.
- Slowly pour the dry ingredients into the wet ingredients while the electric mixer is at a slow speed.
- Once the ingredients are combined start making the caramel.
- In a food processor add the dates, almond butter, and maple syrup
- Pulse on high for 3 minutes or until a smooth consistency forms.
- Carefully add the caramel to the chocolate dough and using a knife swirl it through the chocolate dough.
- Take two teaspoons worth of dough and place it on a lined cookie sheet. Repeat this process until all the dough is used up.
- Bake for 15 minutes.
- Top with a sprinkle of salt once they come out of the oven.
- Allow them to cool before eating as they are super soft and will fall apart! Enjoy!