caramel

No-Bake Flourless Vegan Caramel Crunch Cookies

By 2 Comments

Caramel Crunch Cookies 2

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack. You can see me bake this on my Bake-Along with Vegan Chef Zacchary Bird here: https://www.facebook.com/events/624857121398023/

Caramel Crunch Cookies copy

Here are some tips for this recipe

  • These keep best in the fridge or freezer for weeks
  • You can use any nuts or muesli
  • Use silicon egg rings to help create that perfect round shape when setting the caramel
  • When making your caramel, make sure the sugar syrup is a dark brown before you add your coconut cream
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Vegan Caramel Crunch Cookies by Sara Kidd

No Bake Flourless Vegan Caramel Crunch Cookies

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Yield: 6 large cookies 1x
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Description

Very simple cookie recipe with ingredients from your pantry

Ingredients

Units Scale

Caramel

  • 220 grams caster sugar (1 cup)
  • 60 ml water (1/4 cup)
  • 1 tsp white vinegar
  • 100 grams coconut cream (1/3 cup + 1 tbs)
  • good pinch sea salt

Cookie

  • 160 g favourite roasted muesli or granola (approx 1 1/2 cups)
  • Handful of your favourite salted nuts chopped coursely (or whatever you have handy)
  • 250 g high quality vegan dark chocolate ((50 to 70% cocoa) or whatever you have handy)

Decoration

  • 50 g vegan white chocolate
  • Pink candy colouring or petal dust

Instructions

  1. Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don't bring to boil until all the sugar has completely dissolved.
  2. Increase the heat to high and bring to the boil without stirring.
  3. Once very golden but don't burn, take off heat and allow to sit for a minute.
  4. Very slowly stir in coconut cream (it's going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don't let it burn.
  5. Take off heat and pour muesli and nuts into the pot. Stir to completely cover. Make sure it’s not too runny. If so add more muesli.
  6. Arrange 6 silicone egg rings on a lightly greased baking tray. Fill each ring about half a centimetre and place in freezer to set for about 15 minutes.
  7. Melt chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
  8. Remove caramels from the freezer and using a spatular or a butter knife gently lift the caramels onto a cooling rack and place over the baking tray. It's going to be sticky!
  9. Dunk each caramel into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all cookies put back into the freezer to set.
  10. To decorate, melt white chocolate and add colouring. Remove cookies from freezer and drizzle over the top of each cookie. Keep cookies cold in the fridge or freezer right up until eating.
  • Category: Snack
  • Cuisine: Dessert

Keywords: caramel, flourless, vegan cookie

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Caramel Popcorn Cookies

By 2 Comments

popcorn caramel cookie

Caramel is my all time favourite flavour. These taste like you’re eating a Twix bar only better cause POPCORN. They literally melt in your mouth with a nice crunch from almonds and salty popcorn. Seriously, these are so good. When I made them I had to give them away so I wouldn’t eat the whole batch. 

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popcorn caramel cookie

Caramel Popcorn Cookies

★★★★★

5 from 3 reviews


  • Total Time:     1 hour 25 minutes

  • Yield:     6 large cookies 1x



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Ingredients


Units


Scale

  • BEAT
  • 125 g vegan butter melted
  • 100 g firmly packed light brown sugar
  • 1 tsp high quality vanilla bean paste
  • MIX
  • 1 tbsp cornstarch/cornflour + 3 tbs water to form a paste
  • SIEVE
  • 255 g all-purpose plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • CARAMEL POPCORN TOPPING
  • 400 ml mls coconut milk
  • 300 g firmly packed light brown sugar
  • 3/4 tsp cinnamon
  • 1 tsp vanilla bean paste
  • pinch sea salt
  • 20 g vegan salted popcorn
  • 100 g sliced almonds
  • 2 tbs oil

Instructions

  1. TO MAKE COOKIES Preheat oven 180C/360F and grease 2 large baking trays
  2. In a large mixing bowl beat butter, sugar, vanilla together until combined
  3. Stir in cornstarch paste
  4. In another small bowl sieve together flour, baking soda, salt and mix together well
  5. Using a wooden spoon or your hands mix together butter and flour mixture until it forms a soft ball of dough
  6. Using a non-stick rolling pin, roll out cookie batter 1cm thick
  7. Using a large cookie cutter, cut out cookies and place on baking tray about 3cm apart
  8. Bake for 10-12 mins until cookies seem firm on top
  9. Remove from oven and let completely cool on trays
  10. TO MAKE TOPPING In a small pot stir together over high heat coconut milk, sugar, cinnamon, vanilla, and salt. Bring to boil and then slightly reduce heat. Let simmer until mixture is bubbling and has reduced by about a third. Keep watching it as you don’t want it to burn.
  11. Remove from heat and let cool
  12. Lightly fry almonds in oil until light brown and remove from heat and let cool
  13. Break up popcorn and put on top of each cookie
  14. Add a small amount of almonds to each cookie
  15. Poor caramel over cookie to seal popcorn and almonds on top of each cookie
  16. Allow to set in the fridge until caramel has set and is chewy

Notes

TIP: If you want perfectly round cookies, bake them in silicone egg rings, cutting them with a cookie cutter about half a cm smaller than the egg rings. Then leave them in the egg rings when you add topping. Let them completely set before removing the rings.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: caramel, dairy free, egg free, salted caramel, vegan, vegan baking, vegan cookie, video

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!



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