Vegan Salted Caramel Stuffed Cookies Recipe | Easy & Delicious

Ready to Bite Into the Most Decadent Vegan Cookies Ever?

Get ready to experience cookie bliss with these incredible Vegan Salted Caramel Stuffed Cookies! Imagine a soft, chewy cookie bursting with warm, gooey, homemade salted caramel. These aren’t just any cookies; they’re a little piece of heaven that happens to be entirely plant-based, easy to make, and guaranteed to impress.

Why You’ll Love It

• They’re unbelievably delicious! The combination of rich cookie dough and sweet-salty caramel is irresistible.
• They’re surprisingly easy to make. You don’t need any fancy equipment or advanced baking skills.
• They’re perfect for any occasion – from casual gatherings to special celebrations, these cookies are always a hit.
• The warm, gooey salted caramel center provides an incredible texture contrast to the soft cookie.
• You can easily customize the cookies with different toppings and variations to suit your taste.

What Makes This Recipe Unique?

What sets these cookies apart is the homemade vegan salted caramel. Rather than using store-bought substitutes, we’re making a deeply flavored, luscious caramel from scratch with just a few simple ingredients. The slightly thicker caramel prevents it from leaking out too much during baking, ensuring a perfectly gooey center that’s both sweet and salty. The carefully balanced ratio of caramel to cookie dough makes each bite a perfect balance of textures and flavors.

Ingredient List

• For the Cookies:
  • 1 cup (227g) vegan butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups (312g) all-purpose flour
• For the Salted Caramel:
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) water
  • ½ cup (120ml) full-fat coconut milk (from a can), the thick part only
  • 2 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Coconut Milk: Using the thick part of canned full-fat coconut milk is essential for the right texture and richness of the caramel.

Step-by-Step Instructions

1. Make the Salted Caramel: In a medium saucepan, combine sugar and water. Cook over medium heat, without stirring, until the mixture turns a deep amber color.
2. Carefully remove from heat and add the thick part of coconut milk, vegan butter, vanilla extract, and salt. Stir until everything is smooth and combined. Set aside to cool slightly and thicken.
3. Make the Cookie Dough: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla extract.
4. In a separate bowl, whisk together baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Assemble the Cookies: Scoop out about 2 tablespoons of cookie dough and flatten it into a disc. Place 1 tablespoon of the cooled salted caramel in the center. Top with another flattened disc of cookie dough and seal the edges to enclose the caramel.
6. Bake the Cookies: Arrange the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (if you can resist!).

Optional Toppings/Variations

Feel free to get creative! Here are some optional additions:

• Sea Salt Flakes: Sprinkle a few sea salt flakes on top of the cookies before baking for an extra touch of saltiness.
• Chocolate Chunks: Fold in ½ cup of vegan chocolate chunks into the cookie dough for extra chocolatey goodness.
• Chopped Nuts: Add ¼ cup of chopped pecans, walnuts, or almonds to the cookie dough for a bit of crunch.

Expert Tips

• Ensure your vegan butter is softened to room temperature for a smooth and even cookie dough.
• Don’t overcook the caramel. Cook until it’s a deep amber color, not dark brown or burnt.
• Be generous with the caramel stuffing, but ensure the edges of the cookie dough are well sealed to prevent leaking.
• Don’t overbake the cookies. They should still be slightly soft in the center when you remove them from the oven as they will continue to cook as they cool.
• Let the cookies cool slightly on the baking sheet before moving them to prevent them from breaking apart.

Frequently Asked Questions (FAQs)

• Can I substitute the coconut milk for another kind of non-dairy milk? While other non-dairy milks can be used in a pinch, full-fat coconut milk will provide the richness and thickness needed for the perfect caramel texture.
• Can I make the dough ahead of time? Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 2 days. Let it sit at room temperature for a bit before shaping and baking.
• How should I store these cookies? Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Can I freeze these cookies? Yes, you can freeze the baked cookies for up to 2 months. Let them thaw at room temperature before serving.
• Can I use pre-made vegan caramel? While you could, making the caramel from scratch takes this cookie to a new level of deliciousness and is worth the effort.

Variations and Customization Options

Ready to get creative? Here are some ways you can personalize these cookies:

• Espresso Delight: Add 1 teaspoon of instant espresso powder to the cookie dough for a mocha flavor.
• Cinnamon Spice: Add 1 teaspoon of ground cinnamon to the cookie dough and a pinch of cinnamon to the caramel for a warmer, spiced flavor.
• Peanut Butter Dream: Stir in 2 tablespoons of creamy peanut butter to the cookie dough or create a peanut butter caramel.

Serving Suggestions

These Vegan Salted Caramel Stuffed Cookies are delicious on their own, but they’re even better enjoyed with a cold glass of plant-based milk or a warm cup of coffee. They’re perfect for sharing at gatherings or as a sweet treat anytime you need a little indulgence. Try serving them warm for an extra gooey caramel experience.

Conclusion

These Vegan Salted Caramel Stuffed Cookies are a guaranteed crowd-pleaser, offering the perfect combination of sweet, salty, and gooey goodness. They’re easy to make, impressive to share, and entirely plant-based! So, grab your apron and get baking – you won’t regret it! Don’t forget to share your amazing creations with us on social media and subscribe to our newsletter for more delicious recipes!

Related Recipes You’ll Love

• Gluten-Free Chocolate Cake
• Flourless Almond Cake
• Gluten-Free Carrot Cake
• Apple Fritter Bread

Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox!