All you need is a bowl and a spoon to make these Vegan Caramel Button Cookies. They start with a fudgy chocolate cookie, studded with coconut and topped with a square of caramel chocolate. They’re gluten free and dairy free too. Eat them warm from the oven while the caramel chocolate is still molten.
I developed the recipe for Go Vita, using some Organic Road and Loving Earth ingredients sourced from their stores. For the caramel chocolate ‘buttons’, Loving Earth Salted Caramel Swayzee 45g bar comes with 9 squares, which is the perfect amount for this recipe.
Otherwise Loving Earth Salted Caramel Chocolate also works well (which I used in the above video). Or you could substitute squares of whichever chocolate you like. To sweeten the cookies I used raw sugar. But you could use any granulated sugar, such as coconut sugar, if you prefer.
Vegan Caramel Button Cookies
- 1/3 cup coconut oil, softened
- 2/3 cup raw sugar (or your preferred granulated sugar)
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 1/4 cup raw cacao powder
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/2 cup nut milk (or your preferred milk)
- 1/2 cup coconut flakes
- 9 squares of caramel chocolate (I used Loving Earth)
- Preheat your oven
Preheat your oven to 170°C (fan-forced) and line a baking tray with baking paper.
- Beat the ingredients
Mix the softened coconut oil, raw sugar and vanilla extract together until well combined. Add the buckwheat flour, cacao powder, baking powder and sea salt and start to mix.
- Add the milk and coconut
Gradually add the milk and continue to beat the mixture together until you get a thick dough. Fold through the coconut flakes.
- Spoon onto the tray
Spoon the mixture onto the tray to make 9 cookies. Make sure you leave plenty of space between each cookie (see the video above) as they will spread as they bake.
Bake the cookies in the preheated oven for about 10 minutes or until the tops of the cookies have just set. Remove the tray from the oven and lightly press a square of chocolate into each cookie. Return the cookies to the oven for another 1-2 minutes until the chocolate starts to melt. Allow the cookies to cool on the tray.
Store the cookies in an airtight container.
You might also like my Sticky Medjool Date Cookies.