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!
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.
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
Caramel:
- sugar
- coconut oil
- coconut cream
- salt
- vanilla extract
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. 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 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.
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.
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.
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.
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). 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.
Looking for more Vegan Cookies? Try these:
- Vegan Mini Chocolate Chip Cookies
- Vegan Sunbutter Cookies
- Vegan Chocolate Chip Cookie Dough
- Vegan Snickerdoodle Cookies
Vegan Chocolate Caramel Sandwich
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: about 30 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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.
Keywords: Vegan Chocolate Caramel Sandwich
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