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    Home » Cookies » Vegan Chocolate Caramel Sandwich

    Vegan Chocolate Caramel Sandwich

    by Lainey · Posted: Nov 14, 2020 · This post may contain affiliate links ·

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    These decadent and chewy Chocolate Caramel Sandwich Cookies are addicting and delicious! It’s made with simple ingredients from your pantry, and it’s vegan!

    Caramel filled chocolate cookies on a gray plate with a cup of coffee

    Tips and Variations:

    • Do not use raw or coarse cane sugar, it will not melt evenly.
    • You can gather the scraps of the cookie dough after rolling and cutting as well, but keep in mind the cookies will start to get a bit tough from overworking.
    • It’s best to use a metal spatula because plastic will melt at 250-255° temperature and wood is more likely to cause recrystallization. 

    Caramel filled chocolate cookies on a brown cloth

    How to Make Vegan Chocolate Caramel Sandwich

    Listed below are all the ingredients you will need:

    Cookies:

    • powdered sugar
    • cocoa powder
    • vanilla extract
    • coconut oil
    • water
    • salt
    • baking soda
    • cinnamon
    • all-purpose flour

    ingredients in glass measuring cups

    Caramel:

    • sugar
    • coconut oil
    •  coconut cream
    • salt
    • vanilla extract

    ingredients in glass measuring cups

    Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.

    chocolate cookie dough in a bowl with a white spatula

    Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple extra times to bring everything together.

    chocolate cookie dough in a bowl with a white spatula

    Create a 1 inch thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.

    Preheat oven to 325° F and line baking trays with parchment.

    Remove dough from the fridge. Lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼ inch thick.

    rolling out chocolate cookie dough between parchment paper

    Use a 2 inch round cutter to cut out as many cookies as possible.

    Using a ½ inch – ¾ inch round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.

    Vegan Chocolate Caramel Sandwich Cookie dough being cut out with a cookie cutter

    Chill cut the dough in the fridge for 4-5 minutes before baking to prevent spreading.

    Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

    Vegan Chocolate Caramel Sandwich Cookie dough on a cookie sheet lined with parchment paper

    How to make the Caramel:

    In a medium saucepan with a heavy bottom, spread sugar in an evenly layer.  Melt over low heat without stirring. 

    caramel being cooked in a small sauce pan

    Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon*** to get final crystals distributed. 

    Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.

    Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255° F

    caramel boiling in a sauce pan being mixed

    Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.

    making caramel in a sauce pan

    Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.

    sprinkling powdered sugar on chocolate cookies on a cookie rack

    Place ¾ – 1 tsp caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.

    Chocolate Sandwich Cookies on a cookie rack

    Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred).  Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple days.

    Vegan Chocolate Caramel Sandwich Cookies on a gray plate

    Looking for more Vegan Cookies? Try these:

    • Vegan Mini Chocolate Chip Cookies
    • Vegan Sunbutter Cookies
    • Vegan Chocolate Chip Cookie Dough
    • Vegan Snickerdoodle Cookies
    Print Recipe Leave a Comment
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    Vegan Chocolate Caramel Sandwich

    Prep Time40 mins
    Cook Time15 mins
    Course: Dessert
    Cuisine: American
    Keyword: Vegan Chocolate Caramel Sandwich
    Author: Lainey

    Ingredients

    Cookies:

    • ½ cup + 2 tablespoons powdered sugar
    • ¼ cup cocoa powder
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil
    • 3 tablespoons water
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ teaspoon cinnamon
    • ¾ cup + 2 tablespoon all-purpose flour

    Caramel:

    • ½ cup granulated sugar
    • 1 tablespoon coconut oil
    • 6 tablespoons coconut cream
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions

    How to Make the Cookies:

    • Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.
    • Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple extra times to bring everything together.
    • Create a 1 inch thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.
    • Preheat oven to 325° F and line baking trays with parchment.
    • Remove dough from the fridge and lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼ inch thick.
    • Use a 2 inch round cutter to stamp out as many cookies as possible. If dough has not warmed too much, remove the excess from around the cookies and transfer them to the baking sheets with 1 inch between them. If cookies are too fragile, place the cut dough in the fridge while still on the baking parchment for 3-4 minutes before attempting to transfer the cookies. 
    • Using a ½ inch - ¾ inch round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.
    • Bring all the scraps of dough together and repeat the rolling and cutting process.
    • Chill cut dough in the fridge for 4-5 minutes before baking to prevent spreading.
    • Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

    How to Make the Caramel:

    • In a medium saucepan with a heavy bottom, spread sugar in an even layer.
    • Melt over low heat without stirring. This will take some time. You can occasionally swirl the sugar to redistribute it as parts start to melt.
    • Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon to get final crystals distributed. 
    • Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.
    • Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255° F
    • Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.*

    Assemble cookies:

    • Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.
    • Place ¾ - 1 tsp caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.
    • Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred).

    Notes

    *If you allow it to cool completely and feel that it is too liquid, you can make a second batch and boil until the temperature reaches 260-265° F for a firmer caramel.
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

     

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