Vegan, quick & easy.
This recipe is in collab with Natures Charm.
Everyone’s had a chocolate chip or gingerbread cookie, but what about a caramel stuffed cookie?! If you’re looking for a seriously scrumptious treat, I have you covered!
The combination of salty & sweet is divine.
I stuffed these cookies with Natures Charm ‘Coconut Caramel sauce’.
I only recently discovered Natures Charm and so happy I did so, their products are delicious. The caramel is so good, I did take a teaspoon from the jar…sorry not sorry 😛
Their products are vegan, soy-free, dairy-free and gluten-free. The products range of sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc…
Their dessert sauce range includes-
-Coconut caramel sauce (Which is the one I have ft in thie recipe)
-Salted caramel sauce
-Chocolate fudge sauce
I chose to use the caramel sauce in this recipe as it’s an ultra smooth & creamy sauce which is thick enough to be pushed into the centre of the cookies.
The smell of these cookies in my kitchen was amazing! I wish I could bottle up the scent, haha.
Preparation- 5 minutes
Baking time- Approximately 14 minutes
Makes- 8-10 cookies
– 110g vegan butter/margarine
-55g of golden caster sugar
-62g of light brown sugar
-1 teaspoon of vanilla bean paste (You can use extract)
-1/2 teaspoon of bicarbonate of soda
-1/2 teaspoon of baking powder
-3 tablespoons of aquafaba (chickpea brine)
-180g of plain flour
-Caramel sauce (I use Natures Charm ‘Coconut Caramel Sauce’)
Step 1- Preheat your oven to 180 degrees c and line a baking tray with greaseproof paper.
Step 2- In a large mixing bowl, cream together the butter and sugars.
Step 3- Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba.
Step 4- Lastly, sift in the flour and mix until a dough if formed.
Step 5- Roll around 50g of the mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray.
Step 6- Pop the cookie into the fridge for around 35 minutes.
Step 7- After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour.
Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off.
I served my cookies with a drizzle of caramel sauce and pinch of sea salt.
Store in a sealed container and enjoy within a few days.
Shop the whole ‘Natures Charm’ range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
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