These are definitely my new favorite cookies to make, and I’m not even joking.
Sorry, vegan peanut butter cookies. You’ve been usurped! By chocolate. And caramel. And SEA SALT!!!
For realsies though, I’m just now getting on this gravy train with putting salt on my cookies. AJ doesn’t really like it, so I’ve resisted for a while. But with these, I just couldn’t help it.
I knew the salt would pair so well with the sweet cashew caramel (and it’s pretty, to boot) so I just did it. And it was possibly the best decision I’ve made all week.
Other good decisions include: eating these as my second breakfast, and eating these again with a glass of almond milk. SO GOOD.
AJ and I (and our dog Dedas, of course) actually just got back from one of our sunrise runs, which we’ve started to do regularly. We normally exercise in the afternoon or early evening after AJ gets home from work, but the city has been super lame lately, and has been enforcing laws that say you can’t be out in the open spaces or on the public trails after dark, and we really only like running on trails.
With the changing of the seasons and the end of Daylight Savings Time, when the sun starts goes down before 5 p.m. and AJ doesn’t get home until 5:15, it gets difficult to find the time for exercise. But I’m here to report that we shifted our schedules to try running in the morning instead, and it’s great!
We leave the house around 5:45 a.m., and can see where we’re going without lights by the time we’re halfway done.
The coolest thing is that we get to see the sun come up. On some mornings, when there are clouds, it’s just the prettiest thing ever. The sun turns the sky all sorts of gorgeous shades of orange and pink and yellow, and it makes it so worth it to be out there in the cold at 6 o’clock in the morning.
I also love it because there’s really no opportunity to be lazy. I set my clothes out the night before, and by the time I’m really awake enough to decide whether or not I want to be lazy and just stay at home, I’m already outside and running. It’s great.
Anyway, all of this really has nothing to do with cookies except for the fact that since we just went on a run, now I want like 3 of these cookies in my mouth right now for my second breakfast. But unfortunately, all of them have already disappeared. So sad!
If there’s one recipe that you choose to make a double batch of with the arrival of holiday baking season, this is it. Make a triple batch. Make quadruple batch!
I know I’ll be making some more myself very soon, and I might even bring a batch down to my parents for Christmas. They would love them – my mom is a die-hard chocolate fan, and my dad is a sucker for caramel (I seem to have inherited both of these fantastic traits).
If you’re anything like the members of my family, you’re going to adore these. And whether you make a batch as a reward for a good workout, a gift for a friend, or just because you’re in the mood for a treat, these vegan goodies are absolutely perfect for any occasion.Print
These vegan double chocolate cookies are amazing in their own right, but are doubly good stuffed with homemade vegan caramel!
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 cup vegan margarine (I used Earth Balance)
- 1 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 16 tsp-sized pieces vegan caramel
- Flaky sea salt or fleur de sel
- Cooking oil spray
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Combine the flax seed and water in a small bowl to make a flax egg and set aside.
- Melt the margarine in the microwave in a large bowl. Add the brown sugar, maple syrup, and vanilla extract, and stir to combine. Add the flax egg and stir again. Add the cocoa powder, salt, and baking powder and stir until fully incorporated – this can take a while.
- Add the flour and chocolate chips at the same time, and stir until just combined.
- Scoop tablespoons of the dough onto the prepared baking sheet. Press a caramel into the top of each cookie. Use a spoon to scoop a little more dough on top of the caramel, then use your fingers to seal the dough around the caramel (greasing your fingers with a bit of spray oil helps with this).
- Sprinkle a bit of sea salt on top of each cookie.
- Bake for 9-10 minutes, then transfer to a wire rack to cool.
If you’re not vegan, you can totally use regular caramels (like these) and butter.
- Category: Cookies
- Method: Baking
- Cuisine: Vegan
Keywords: cookie, vegan, chocolate, dessert, caramel
Who will you bake these vegan cookies for? Let us know in the comments below, and don’t forget to give this recipe a five-star rating while you’re there, if you loved it!
And if vegan cookies are your thing, you should take a look at these lovelies:
- Vegan Chocolate Chip
- Spelt Walnut Dark Chocolate Chip (Vegan)
- Chocolate & Pomegranate Oatmeal (Vegan & Gluten-Free)
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 17, 2015. Last updated: December 28, 2019 at 1:13 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).