Salted Caramel Cookie


For the cookie

1/2 cup all purpose flour

1/2 tsp baking powder

4 x tbsp vegan butter (room temp)

2 x tbsp white sugar

2 x tbsp light brown sugar

pinch salt

1 x tbsp peanut butter 

For the Caramel Centre

1/2 cup coconut cream

1/2 cup coconut sugar

Generous pinch salt

1 x tsp arrowroot powder 


1. Sift together all of the dry ingredients.

2. In a separate bowl, cream together the butter, peanut butter and sugar until light and creamy (1-2 minutes).

3. Slowly combine the wet and dry ingredients.

4. Refrigerate the dough for about 2 hours or overnight.

5. Prepare the salted caramel by simmering the coconut cream, sugar, salt and arrowroot powder. Simmer on a medium to high heat for about 8-10 minutes until slightly thickened.

6. Line a baking tray with parchment paper and split your dough into two. Flatten the piece into a reasonably large thick cookie, pressing down the centre to create a well into which you can add two heaped scoops of the cooled caramel sauce, before covering it with the rest of the cookie dough. You should have a large and tall cookie dough cone shape.

7. Bake for 18 minutes until golden at 180˚C.

8. Allow to cool but feel free to enjoy it warm and gooey once it's firmed up from out of the oven. 

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