Equipment
- oven, stove
Ingredients
Coconut Sugar Caramel Ingredients
- ⅓ cup coconut sugar, or cane sugar
Oatmeal Cookie Dough Ingredients
- 1 tbsp ground flaxseed, + 3 tbsp water
- ¼ cup coconut butter, or vegan butter, melted
- ½ cup natural creamy almond butter
- 1 tbsp pure vanilla extract
- ⅓ cup coconut sugar, or brown sugar
- ¼ cup maple syrup
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- 1½ cup gluten free rolled oats
- ½ cup super fine blanched almond flour
- ½ cup walnuts, chopped
- ½ cup sugar free vegan dark chocolate chips
- flaky sea salt, for topping
Method
- Start by preheating your oven to 350 and lining two large metal baking sheets with parchment paper. Set one of them right by your stove top.
- We're going to start by making the caramel. It happens fast, and can burn easily, so be prepared! Place your coconut sugar in a small saucepan over medium heat. Stir constantly until the sugar turns from a sandy texture, to a wet sand texture, and eventually begins to melt and liquify. The transition from sandy to smooth will take a few minutes. At this point, reduce the heat to medium low. Keep stirring constantly until you have a smooth, shiny, liquified but thick caramel. Instantly remove it from the heat - do not let it burn!
- Immediately pour the caramel onto the baking sheet in a thin layer to let it cool. Once it hardens after about 5 minutes, transfer it to a cutting board and finely chop. Set aside. Reuse the parchment paper (the caramel should not stick), if possible, or replace it with a new sheet!
- Prepare your cookie dough by adding the ground flaxseed and water to a mixing bowl, stir to combine and let rest for about 5-10 minutes until it thickens and becomes gelatinous. Add in the coconut butter, almond butter, vanilla, sugar, and maple syrup, and use a hand mixer to cream together for about 30-60 seconds until well combined.
- Add in the baking soda, cinnamon, salt, oats, and almond flour and mix on low speed, just until incorporated. The dough will be a bit wet. Gently fold in the walnuts, chocolate chips, and caramel pieces.
- Use a 1.5 tbsp cookie dough scoop to scoop out 24 cookies and place 2" apart on the two prepared baking sheets. Sprinkle with flaky sea salt and bake for exactly 8 minutes! Oven times can vary slightly, but be sure not to over bake. They will still look a little bit puffy and under cooked when you take them out.
- Let them rest on the baking sheet for at least 5 minutes before enjoying and cool completely before storing. They can be stored in an air tight container on the counter for up to a week, or in the freezer for up to 6 months. These cookies are almost even better the second day!
Nutrition
Serving 1cookieCalories 137kcalCarbohydrates 14gProtein 3gFat 8gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 2gCholesterol 0.04mgSodium 86mgPotassium 103mgFiber 2gSugar 7gVitamin A 1IUVitamin C 0.1mgCalcium 45mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
