Vegan Salted Caramel Stuffed Chocolate Chip Cookies
My fondest memory of chocolate chip cookies, is being in my Grandma's kitchen while she made them. She had the recipe all up in her head, not written down on paper, and they always turned out just right. She sat there with a big bowl of dough. Rolling the little balls out and placing them on the pans wearing her housecoat and curlers, and when she wasn't looking I would steal some dough. Of course she always knew I did and she told me not to eat too much or I would get a tummy ache. I never did though. They were delicious just out of the oven as well, and as soon as they were cool enough to handle, I would dive into them. It was then that discovered my love for chocolate chip cookies. Store-bought would never do, not after these.
I recently saw a recipe on Pinterest once for caramel stuffed chocolate chip cookies, and it has been in my head ever since. I have been meaning to make them since then, but hadn't gotten around to it because it seemed like a day off sort of activity not a work night one. Well, on my day off last weekend, I finally got around to making them. I was excited about this one, since I love caramel, and chocolate chip cookies freshly baked are ALWAYS good. Especially the vegan ones, so you can snack on the dough which is the best part of baking them!
I made my vegan date caramel for the salted caramel filling, because it is the best vegan caramel as far as I am concerned and it is easy to make. For the dough, just my classic vegan chocolate chip cookie dough, because it is simple, and always turns out just right. They were actually not as difficult as you may think to make, just that extra step of the caramel. They smelled amazing while they baked, and I could not wait to try them. They tasted amazing too, soft and chewy with the gooey caramel centers. Just as I had imagined. I think my Grandma would be proud if she were still alive today!
Vegan Salted Caramel Stuffed Chocolate Chip Cookies
Makes 16 large cookies
Caramel:
1 cup soft medjool dates, pitted
2 Tbsp raw pecan butter or almond butter
1 Tbsp coconut butter
1/4 tsp sea salt
1 tsp pure vanilla extract
Cookies:
2 Tbsp ground flax seed
1/4 cup plus 2 Tbsp filtered water
1 cup virgin coconut oil, warmed to liquid
1 1/2 cups coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon sea salt
3 cups gluten free all purpose flour
1 cup mini vegan chocolate chips or chocolate chunks
To make the caramel, combine all ingredients in a blender until smooth, and set aside.
In a small bowl, whisk together the flax seed and filtered water. Set aside in the refrigerator for 15 minutes.
Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
Mix in the vanilla extract and flax mixture until well combined.
Add the baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
Mix in the chocolate chips. Place in the freezer for about 10 minutes until it is firm enough to scoop (if it is too soft at all, it may not be, in that case proceed with scooping. It just depends on how warm the coconut oil was).
To bake, Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. To Form the cookies take about a 1 1/2 inch chunk of dough, form into a ball, and press a hole into the center with your thumb, forming sort of a cup. Spoon some of the caramel inside, then cover the top with another piece of dough and form it into a ball (carefully so you don't squeeze out the caramel). You can see the process in the photos above. Place on prepared cookie sheets a couple inches apart, and press down just slightly. Bake for about 10-12 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies and let cool before enjoying.
