Vegan Chocolate Salted Caramel Cookies
Chewy vegan cookies with cocoa and chocolate chips, topped with a homemade salted caramel drizzle. Made with melted vegan butter, coconut sugar, and ground flax as a binder. Baked until set, then finished with a maple-sweetened caramel glaze for sweet-salty depth.
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Line a baking tray.
- 3
Mix together the wet ingredients (vegan butter, coconut sugar, ground flax, plant milk).
- 4
Mix in the dry ingredients (all-purpose flour, cocoa powder, baking soda, baking powder).
- 5
Fold in the chocolate chips.
- 6
Scoop mixture into balls and place on prepared tray.
- 7
Bake for 12-15 minutes.
- 8
Cool completely. Mix together nut butter, maple syrup, and chocolate salted caramel, then drizzle over cooled cookies.
Tips
Ground flax mixed with plant milk acts as an egg binder; ensure fully hydrated before adding dry ingredients.
Do not overbake; cookies continue to firm as they cool.
Caramel topping can be warmed gently before drizzling for smoother coverage.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be scooped into balls and frozen up to 1 month; bake from frozen, adding 2-3 minutes to bake time.
Serve at room temperature or slightly warmed.
Common Mistakes
Do not skip hydrating ground flax; use within 5 minutes of mixing to prevent lumps.
Do not over-mix dry ingredients to avoid dense, tough cookies.
Do not bake longer than 15 minutes; interior should remain slightly soft for chewiness.