on a Sunday, we bake, which means Vegan Chocolate Chip Cookies Stuffed with Caramel is on the menu! who wouldn’t love huge chocolate chip cookies stuffed with an almond butter caramel?! honestly, the cookies are some of the best that i have ever tasted.
the ingredient list is once again super short and super real. the stuffed almond butter caramel just sends the cookies over the top.
it’s a fabulous recipe to prepare on a sunday because then you have a yummy cookie for almost every day of the week.
the recipe yields 6 large cookies, so one for sunday and the rest to carry you through friday!
however, it is very hard to eat JUST one, so making them last until friday is the challenging part. making the cookies is easy lol.
all you have to do is make cookie dough and whisk a few ingredients together for the caramel.
it’s not your average caramel- this is a simple no cooking caramel sauce with almond butter, maple syrup, vanilla extract and a pinch of cinnamon.
the cookie base is really simple with a base of almond flour and oat flour.
you likely have most of ingredients in your pantry, especially if you bake vegan goodies!
if you want to do a twist on the almond butter caramel and use peanut butter instead, that would be fantastic.
that will probably be even better than almond butter lol, but it’s what I had on hand!
as for chocolate chips, I used lakanto sugar-free ones, but I also love endangered species and enjoy life!
the cookies are harder on the outside but nice and soft in the middle, plus the caramel adds a fabulous surprise.
just look at the center of those gems, positively divine!
add some flakey sea salt to the top and you have yourself the ultimate decadent dessert. that sweet and salty combo will always be my favorite.
you can store the cookies in the fridge and just warm them through in the microwave right before you want to eat one.
may i suggest adding a scoop or two of vanilla ice cream to the cookies? is there any better bowl than vanilla ice cream with a chocolate chip caramel cookie?!
here’s everything you need to make Vegan Chocolate Chip Cookies Stuffed with Caramel
- almond flour
- oat flour
- baking powder
- almond butter
- dairy free milk
- vanilla extract
- coconut sugar
- chocolate chips
Vegan Chocolate Chip Cookies Stuffed with Caramel are
-made with real and wholesome ingredients
-easy to make and require minimal ingredients
-gluten free if you use a gluten-free oat flour
-sugar free if you use a sugar substitute like lakanto for coconut sugar, maple syrup and the chocolate chips
-store well in the freezer
-packed with flavor
if you enjoy my Vegan Chocolate Chip Cookies Stuffed with Caramel, then try these other recipes from my blog
are you going to make my Vegan Chocolate Chip Cookies Stuffed with Caramel?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Chocolate Chip Cookies Stuffed with CaramelCourse: Cookies, DessertsDifficulty: Easy
recipe yields 6 large cookies and baking time might vary based on size and thickness
1 cup oat flour
1 cup almond flour
1 tsp baking powder
1/3 cup coconut sugar
1/2 cup runny almond butter
2 tsp vanilla extract
1/2 cup dairy free milk
1/2 cup chocolate chips (more or less if wanted)
1/2 cup almond butter
4 tbsp maple syrup
1/2 tsp vanilla extract
pinch of cinnamon
- preheat the oven to 350 degrees.
- make the cookie dough until it’s thick and well-combined.
- scoop about 2.5-3 tbsp worth of dough and flatten into a cookie.
- press a shallow hole in the center for the caramel. whisk the caramel ingredients together in a bowl and then place about 1 tbsp in the center.
- scoop another couple tbsp of cookie dough and form a flat cookie for the top. press down on the sides to seal the cookie shut.
- bake at 350 degrees for 13-15 minutes depending on the size- mine were large.
- store in the fridge in an airtight container and warm up before eating. enjoy!