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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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LOOKING FOR MORE FLOURLESS RECIPES? Check out this Flourless Chocolate Cake

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Vegan Shortbread Cookies

By 8 Comments

vegan shortbread cookie recipe v2

Now this vegan shortbread cookies are the bomb! You only need four ingredients to bake them and it’s a very simple recipe to follow. The shortbread tastes exactly the same as non-vegan shortbread cookies, it’s a brilliant cookie recipe and you can easily add variations such as rosewater or vegan melted chocolate.

It’s a great vegan cookie recipe if you’re just starting out and wanting to learn how to bake vegan. These shortbread cookies can be cut into any shape and decorated with chocolate or royal icing. These shortbread cookies keep for a few weeks in an airtight container and can be frozen for a few months.

Watch my youtube video for more shortbread tips and tricks for this recipe.

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shortbread, cookie, dairy free, easy vegan cookie, easy recipe, baking, biscuit,

Easy Vegan Shortbread Cookies using 4 Ingredients

★★★★

3.7 from 9 reviews


  • Total Time:     40 minutes

  • Yield:     24 small cookies 1x



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Ingredients


Units


Scale

  • 250 grams vegan butter or margarine (1 cup at room temp)
  • 80 grams icing or powdered sugar (a little more than 1/2 cup)
  • 300 grams plain all purpose flour (2 1/3 cups + 1 tbs / plus extra)
  • 1 tsp almond extract / flavouring

Instructions

  1. Pre-heat your oven to 175C / 350F and line 2 baking trays with baking paper.
  2. Using a mix master with a paddle attachment, beat butter on low to soften it for minute. Then add sifted powdered sugar and cream together for 2 minutes until light and fluffy. Scrap down the sides half way through.
  3. Add almond extract and beat on low for 30 seconds.
  4. Add sifted flour and beat on low. The mixture will start to come together as crumbs and then will form a soft delicate dough. If needed, add 1-2 tbs of water if it’s not coming together.
  5. Using your hands bring dough together into a ball. If it's super sticky and sticking to your fingers (see my video example) add a little extra flour. Place in the fridge for 30 mins to a few hours to help it firm up. I even leave mine over night sometimes.
  6. Roll dough out on bench about 5 mms or 1/2 cm thick and cut with cookie cutter.
  7. Place cookies on tray and bake for 23-25 minutes on the top rack of your oven. Check them at the 20 min mark. They will remain pale but go slightly brown on the bottom and around the edges.

Notes

See my super quick YouTube video for all my tips, tricks and variations with this recipe and how to get the perfect dough. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Cookies, High Tea

Keywords: shortbread, vegan, vegan baking, vegan cookie

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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

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



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Choc Fudge Cream Cheeze Cookie Sandwich

By Leave a Comment

VeganChocFudgeCreamCheezeCookieSandwich

 
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VeganChocFudgeCreamCheezeCookieSandwich

Choc Fudge Cream Cheeze Cookie Sandwich

★★★★★

5 from 1 reviews
  • Total Time: 1 hour 50 minutes
  • Yield: 10 large Double Cookies 1x
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Ingredients

Units Scale
  • WET
  • 375 g vegan butter (unsalted )
  • 125 g dark dutch cocoa
  • 1 tbsp cinnamon
  • 1 tbsp vanilla bean paste
  • 1 tbsp tbs coffee powder (dissolved in 3 tbs water)
  • soy milk (just a little spare on the side )
  • DRY
  • 150 g self raising flour
  • 150 g bread flour
  • 270 g caster sugar
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 100 g semisweet vegan chocolate chopped or can be chips
  • 100 g white vegan chocolate chopped or can be chips
  • FILLING
  • 255 g vegan cream cheese (I use tofutti cream cheese)
  • 150 g icing sugar (sieved )
  • 1/2 tbs vanilla bean paste
  • 40 g roasted sweet hazelnuts chopped

Instructions

  1. Sieve flours + sugar + baking soda + salt in large bowl, put aside
  2. Melt butter in small saucepan, take off heat and stir in cocoa, cinnamon, vanilla and coffee
  3. Add butter mix to flours and mix together with your hands until just combined. Add a splash of soy milk if it’s too dry
  4. Add both chocolate pieces until just combined
  5. Make a space on your bench and roll out a long piece of plastic cling wrap about 50 cms long but don’t cut, leave the roll attached
  6. Place the dough in the centre of the wrap then fold the cling wrap back over the top leaving room at each end to roll the dough out flat between the cling wrap
  7. Using a non-stick rolling pin, roll out the dough to about 1-2cm thick and seal the corners
  8. Chill in the fridge overnight or in the freezer for an hour
  9. Pre-heat an electric oven to 170C/338F and grease 2 x large cookie trays
  10. If you want perfect circles, get 6 egg rings and a glass or cookie cutter that’s slightly smaller, using the smaller circle cut out your cookies
  11. Place your egg circles on your baking tray and put the cookies in the middle centred
  12. If you don’t want them perfect, you can cut them with a cutter or roll them into balls
  13. Place in oven for 12-14 minutes until the top if firm. Don’t over cook
  14. Let them sit until completely cool so they become firm for icing
  15. FOR FILLING: Beat vegan cream cheese, icing sugar and vanilla bean together, don’t over beat
  16. Let chill in the fridge to reset for an hour
  17. Fill a pipping bag with a plain circle nozzle
  18. ASSEMBLE YOUR COOKIES! Using pipping bag fill on side of the cookie
  19. Press some nuts into the middle
  20. Take another cookie and press onto the top
  21. Now eat!

Notes

These are BIG RICH cookies and usually 1 cookie can feed 2 people

  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: dairy free, egg free, fudge, vegan, vegan baking, vegan cookie

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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