Chewy Salted Caramel Chocolate Chip Oatmeal Cookies
These Chewy Salted Caramel Chocolate Chip Oatmeal Cookies are the ultimate indulgence! Inspired by a Parisian treat during my travels, these cookies combine homemade coconut sugar caramel, creamy almond butter, and vegan dark chocolate chips! They are the perfect amount of chewy, gooey, and addictive! These cookies are made to satisfy your sweet tooth whenever the moment strikes. Gluten free, dairy free and 100% plant based delights!
Servings 24 cookies
Calories 137kcal
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
Instructions
- 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: 1cookie | Calories: 137kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.04mg | Sodium: 86mg | Potassium: 103mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
