Chocolate Chip Caramel Cookies
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Serves: 15
  • 1½ cups all-purpose flour
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup vegan butter
  • ¼ cup soy milk
  • 2 Tbsp unsweetened apple sauce
  • 1 tsp vanilla extract
  • Toppings:
  • ½ cup vegan chocolate chips
  • ½ cup vegan caramel toffee chunks
  1. Preheat the oven to 175°C/350°F and line a baking tray with parchment paper.
  2. Place the softened (not melted) vegan butter and sugar in a bowl. Use a whisk or hand mixer to combine until crumbly. Add in the soy milk, apple sauce and vanilla extract and continue whisking.
  3. Sift in the flour, baking soda and salt and combine into a smooth batter with a spatula. Add in the vegan chocolate chips and caramel chunks and combine.
  4. Take a melon or ice cream scoop, form small cookie balls (I’ve made around 15) and place them on the baking sheet, a few inches apart.
  5. Place in the oven and bake for 8-10 minutes, then let cool down slightly before serving.
Recipe by The Tasty K at