Cozy Evening Caramel Vegan Cookies (Print Version)
Soft vegan cookies with rich caramel frosting.
# List of Ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup melted coconut oil
06 - 1/2 cup brown sugar
07 - 1/4 cup organic cane sugar
08 - 1/4 cup unsweetened applesauce
09 - 2 tablespoons almond milk or another plant-based milk
10 - 2 teaspoons vanilla extract
→ Caramel Frosting
11 - 1/3 cup vegan butter
12 - 1/2 cup brown sugar
13 - 2 tablespoons almond milk or another plant-based milk
14 - 1 cup sifted powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
03 - In a large bowl, blend melted coconut oil, brown sugar, cane sugar, applesauce, almond milk, and vanilla extract until smooth.
04 - Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
06 - Bake for 10 to 12 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
07 - Melt vegan butter in a small saucepan over medium heat. Add brown sugar and stir continuously until dissolved and bubbling, about 2 minutes.
08 - Stir in almond milk and cook for an additional minute, then remove from heat and let cool for 5 minutes.
09 - Whisk in sifted powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
10 - Spread or drizzle the caramel frosting over cooled cookies. Allow frosting to set before serving.
# Expert Advice:
01 -
- They're genuinely soft and chewy—not dense or crumbly like some vegan bakes.
- The caramel frosting tastes decadent without any weird aftertaste, and it actually holds up.
- Everyone eats them whether they're vegan or not, which says everything.
02 -
- The caramel frosting burns easily, so medium heat and constant stirring are non-negotiable—I learned this the hard way with a scorched saucepan.
- Cooling the cookies completely before frosting makes all the difference; frosting warm cookies makes it melt and slide everywhere.
03 -
- Measure coconut oil after melting so you get the right amount; solid coconut oil takes up more space.
- If your caramel frosting seizes or breaks, add a splash of almond milk and whisk it back to smoothness over low heat.