Vegan Salted Caramel Chocolate Chip Cookies

Christmas is just a little over a week away. I still haven’t finished my Christmas shopping, nor have I wrapped a single present… I did however find the time to make this amazing cookie recipe for your Christmas cookie exchange. I hope your holiday preparation is going way better than mine!

The chocolate chip cookie base alone is delicious enough to rave about, add the no-heat caramel sauce made from medjool dates (sounds weird but seriously taste just like regular caramel sauce, my husband definitely didn’t know the difference), the chocolate drizzle, a sprinkle of salt, and these cookies will be sure to impress everyone at your holiday party.

I hope you enjoy these Vegan Salted Caramel Chocolate Chip Cookies!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Ingredients:

2 1/2 Cups unbleached all purpose flour

1 1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon pink himalayan salt + extra for sprinkling on tops

1 Cup brown sugar

1/2 Cup Pure cane sugar

2 Flax eggs (2 tbsp flax seed meal + 4 tbsp water)

1 Cup coconut oil

2 Teaspoons vanilla extract

3/4 Cup dark chocolate chips (ensure vegan friendly)

No-heat caramel sauce

8 Medjool dates, pitted

1/8 Teaspoon pink himalayan salt

1/2 Teaspoon vanilla extract

5 Tablespoons coconut milk creamer

1-2 Tablespoons water

Chocolate Drizzle

1/4 Cup dark chocolate chips

1 Tablespoon vegetable shortening

Directions:

In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt, mix well and set aside.

In a large bowl, mix together brown sugar, pure cane sugar, flax eggs, coconut oil, and vanilla extract, stir until smooth. Add in flour mixture, stir until combined, then fold in chocolate chips.

Place 1 1/2 tablespoon size balls of cookie dough on a cookie sheet, about 2 inches apart.

Bake at 350°F for 12-14 minutes or until golden brown.

Before cookies cool make an indention in the middle of each * I used the back end of a cooking utensil handle* then transfer the cookies to a cooling rack.

To prepare the No-heat caramel sauce; place medjool dates, salt, vanilla extract, and coconut milk creamer in a food processor. Blend until smooth, adding 1-2 tbsp water if needed.  Fill each cookie indention with caramel sauce.

Microwave chocolate drizzle ingredients on high 30 seconds-1 minute or until completely melted. Stir, then drizzle over cookies.

Sprinkle a little salt on top each cookie.

Makes: 2 dozen

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Enjoy!

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One Comment Add yours

  1. elliebleu says:

    I love new vegan cookie recipes and can’t wait to try these.

    Liked by 1 person

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