Riri's RecipesIs there anything better than a chewy, soft cookie that’s drizzled with melted caramel sauce? I’m having a hard time of thinking of anything that would sound as good. These cookies are also so easy to make, and just when you thought they couldn’t get better, they are made with protein powder! They are full of flavour and are such a fun and unique cookie recipe to make for the holidays, or for any other time of year.
Ingredients you’ll need to make these vegan salted caramel cookies
- Vegan Butter. Ensure that it is softened and not completely melted.
- Brown Sugar. To add some sweetness to the cookie. Make sure that it is packed into the measuring cup.
- Granulated White Sugar. This will mix in with the brown sugar and add some sweetness and help make the cookie chewy and soft.
- Ground Flaxseeds. The ground flaxseeds will be mixed in with 6 tablespoons of warm/hot water and turn into our vegan ‘egg’ replacement. Letting the flaxseed meal sit with the water will help it become a gooey texture that mimics a real egg.
- Vanilla Extract. For added flavour.
- Salt. Just a pinch! Adding salt to your cookie will help bring out the sweetness of it.
- Cornstarch. This will keep your cookies soft and give it a cake-like texture.
- Baking Powder + Baking Soda. To make your cookies rise and become soft and fluffy!
- Protein Powder. I love using Good Protein Salted Caramel flavour. It packs 21 grams of plant-based protein and enhances the caramel flavour in these cookies. If you’d like to try out the protein powder for yourself, you can use my code RIRI30 and save 30% off your purchase!
- All-Purpose Flour. I have not tested this recipe with any other type of flour, so I would recommend sticking to all-purpose.
- White Chocolate Chips. Optional but highly recommended. Adds flavour and some sweetness to these cookies!
- Macadamia Nuts. Also optional but recommended. You can also swap in another nut of your choice.
- Caramel Sauce. Optional, to drizzle over your cookies and add extra caramel flavour.
Tips on making the best salted caramel cookies
- Cream together butter and sugar with a hand/stand mixer. Whisking will work, however I always like to use a hand or stand mixer because it will make sure that all the ingredients are well incorporated. By whisking, there can sometimes be clumps of brown sugar that remain in the dough. You want to cream the butter and sugars together until they look light and fluffy.
- Fold in your flour. After mixing all your other ingredients with a hand/stand mixer, the flour can be folded in last. I like doing this because normally the flour can get messy when using a hand mixer. The
- Flatten your cookies slightly before baking. These cookies do not flatten completely when baking, so gently pressing on them so they are not fully rounded before baking will give you the best cookie shape.
How to store these delicious salted caramel cookies
Place in an airtight container and keep in the fridge for up to one week. You can also freeze these cookies for one month. When storing the cookies. Make sure to add a piece of parchment paper between each cookie layer. You do not want to stack the cookies over each other since they may get stuck because of the drizzled caramel sauce.
Craving more?
- My Vegan Cookies ‘n’ Cream Cookies are the perfect recipe if you’re looking to get your protein in! The added crushed cookies makes these absolutely delicious.
- If you’re still looking for more cookie recipes, then these Easy Vegan Blueberry Thumbprint Cookies will satisfy your cravings! The jam-filled centre adds a touch of sweetness to these pillowy soft cookies.
- Craving something decadent yet easy to make? These Dairy-Free S’mores Bars are calling your name! Simple, full of flavour and texture from the marshmallows, crushed graham crackers and chocolate chips.
Vegan Salted Caramel Cookies
Is there anything better than a chewy, soft cookie that's drizzled with melted caramel sauce? I'm having a hard time of thinking of anything that would sound as good. These cookies are also so easy to make, and just when you thought they couldn't get better, they are made with protein powder!
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 scoop Good Protein Salted Caramel protein powder
- 1 1/2 cups + 1 tbsp all-purpose flour
- 1/4 cup white chocolate chips
- 1/2 cup Macadamia nuts, chopped (optional)
- Caramel sauce, to drizzle over baked cookies
Instructions
- Preheat oven to 350℉.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
- To a medium-sized bowl, cream together softened vegan butter and sugars with a hand mixer.
- Add in flax eggs, vanilla extract, salt, cornstarch, and Good Protein Salted Caramel protein powder. Mix until well combined.
- Add baking powder, baking soda, and all-purpose flour until a soft dough forms. Use a spatula to mix together.
- add chopped Macadamia nuts and white chocolate chips to cookie dough and fold in with a spatula.
- Use a 3 tablespoon-sized cookie scooper to scoop cookie dough into balls and place on your prepared tray, patting the cookie down slightly. Place 2 inches apart.
- Bake for 10-11 minutes or until edges become golden brown and slightly crispy.
- Optionally, drizzle melted caramel sauce over your cookies before enjoying.
*Please note that I earn a commission when you purchase from Good Protein using my discount code. All opinions on the product are my own.*