I’ve sung the praises of vegan date caramel in the past (especially in ice cream!) and with good reason. It’s easy, fast, and shies away from the usual ingredient list of caramel that includes lots of sugar and corn syrup. It also works so perfectly for this cookie's center! The chocolate chip cookie base becomes perfectly crispy around the edges and melted in the center, while still giving that extra surprise from the date caramel.

Caramel Stuffed Chocolate Chip Cookies [Vegan]

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Calories

477

Serves

9-12

Cooking Time

10

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Ingredients

For the Caramel:

  • 10 dates, pitted
  • 3/4 cup non-dairy milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

For the Chocolate Chip Cookies:

  • 1/2 cup coconut oil, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 tablespoons non-dairy milk
  • 1/2 cup whole wheat flour
  • 1 cup and 2 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi sweet chocolate chips
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Preparation

  1. Preheat oven to 360°F. Line a rimmed cookie sheet with parchment paper or Silpat and set aside.
  2. To make the caramel: In a blender, combine the dates, milk, maple syrup and vanilla extract. Blend until smooth. Transfer to a small dish and place in the freezer while preparing the cookie dough.
  3. To make the chocolate chip cookies: In a medium bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, almond extract, and milk. Set aside.
  4. In a large bowl, stir together the whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Stir in the coconut oil mixture until combined. Fold in the chocolate chips.
  5. Scoop the cookie dough out in 2-3 tablespoon balls, roll into balls, then flatten down into a small disc, spacing each about an inch apart. Remove the caramel mixture from the fridge and place a dollop of caramel into the center of each disc. Wrap cookie dough around the caramel center, squeeze together and place cookie onto the cookie sheet with the seam down (where you pinched together the dough). Bake for 10-12 minutes, or until cookies are golden brown.

Notes

Base cookie recipe adapted from Tara O’Brady’s chocolate chip cookie recipe. If you want the caramel center to be easier to handle, freeze for a couple of hours and cut into chunks, then place in cookie dough discs.

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Nutritional Information

Total Calories: 4296 | Total Carbs: 690 g | Total Fat: 157 g | Total Protein: 40 g | Total Sodium: 2220 g | Total Sugar: 490 g Per Serving: Calories: 477 | Carbs: 77 g | Fat: 17 g | Protein: 4 g | Sodium: 247 mg | Sugar: 54 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.