Caramel Pecan Cookies
Who doesn’t love cookies? They’re the perfect treat for any occasion whether you’re celebrating a special event or simply craving something sweet to indulge in. And when it comes to vegan cookies, the options are endless! But if you’re looking for a truly unique, irresistible vegan cookie recipe that will satisfy your sweet tooth, look no further than these delectable Caramel Pecan Cookies.
I conducted a poll on Facebook to determine what kind of vegan cookies I should whip up next, and the overwhelming response was in favor of these Caramel Pecan Cookies! They feature a delightful blend of almond flour, chopped pecans, and a sweet, gooey vegan date caramel sauce. The recipe calls for almond butter, but I’ve made these with peanut butter too when that was all I had at home, and it melds perfectly with the caramel and almond flavors. They’re a wholesome and indulgent treat that satisfies your sweet cravings, while being entirely vegan!
These cookies are a testament to the versatility and deliciousness of plant-based baking. By using ingredients like almond flour, almond butter and coconut milk, we’re not only creating a delectable dessert but also making conscious choices that are better for our health and the planet. Almond flour, for example, is a nutrient-dense alternative to traditional wheat flour, offering a boost of protein, healthy fats, and fiber. This not only adds richness and depth of flavor to your Caramel Pecan Cookies but also provides sustained energy and satiety, making them a satisfying treat for any time of day.
The date caramel sauce is made from wholesome ingredients like soaked dates, coconut milk and coconut oil. It’s sweet, sticky, and utterly irresistible! I love using any leftover date caramel sauce in other ways, such as in oatmeal bowls, as a fruit dip, or as a spread on toast.
EDIT: Coming back here to say to try these frozen! I was keeping mine in the freezer, and instead of reheating them or even waiting for them to thaw, I ate one straight out of the freezer and it was so good! Soft cookies are amazing, but the texture of the almond flour makes these perfectly crunchy and crumbly especially when frozen, almost like biscotti!
Almond Flour: Almond flour serves as the base for these Caramel Pecan Cookies. Unlike traditional wheat flour, almond flour is naturally gluten-free, and it’s also rich in healthy fats, protein and fiber.
Pecans: Chopped pecans add a delightful crunch and nutty flavor to these cookies. Pecans are also packed with essential nutrients, including heart-healthy fats, fiber, and various vitamins and minerals such as manganese and zinc.
Dates: Often described as “nature’s candy,” dates provide natural sweetness without the need for refined sugar. They also contribute to the luscious flavor of the date caramel sauce.
Canned Coconut Milk: Full-fat, canned coconut milk adds a velvety texture and just a hint of coconut flavor to the caramel sauce. Coconut milk is a great source of healthy fats, and also contains iron, magnesium and potassium.
Organic Sugar: White cane sugar is typically processed using bone char, so to many vegans, it is not considered a vegan-friendly ingredient. To be on the safe side, you can opt for organic cane sugar, like I have here.
Coconut Oil: Coconut oil is used in both the cookie dough and the date caramel sauce, adding richness and moisture to the recipe, and specifically a buttery wholesomeness to the cookies themselves, without the use of butter!
Almond Butter: The almond flavor is greatly enhanced with the use of almond butter, and this addition also adds richness and creaminess to the dough. You can substitute peanut butter for almond butter if desired, as both nut butters complement the caramel and almond flavors beautifully.
Maple Syrup: The addition of maple syrup as a sweetener melds wonderfully with the natural warm, cozy flavors of these cookies. Almond, coconut, caramel and pecans are a perfect fit for hints of maple.
Vanilla Extract: A subtle depth of flavor and is added with just a small amount of vanilla extract. It really adds that “extra something” and depth of flavor that makes these cookies really stand out.
Baking Soda: Baking soda acts as a leavening agent in the cookie dough, helping the cookies rise and achieve the perfect texture. It reacts with acidic ingredients such as the maple syrup and coconut milk, creating lightness and tenderness.
Sea Salt: The sea salt in both the cookie dough and the date caramel sauce brings out the flavor profiles of each. A small amount of additional salt can also be sprinkled on the cookies once they’re done and the date caramel sauce has been spread on them for a “salted caramel” effect.
Ingredients
Cookie Dough Ingredients
1½ C almond flour
⅓ C organic sugar
½ C chopped pecans
¼ C melted coconut oil
¼ C almond butter
¼ C maple syrup
1 tsp vanilla extract
1 C pitted dates, soaked in hot water for 15 minutes
Vegan Date Caramel Ingredients
¼ C full fat canned coconut milk
2 T coconut oil
1 tsp vanilla extract
⅛ tsp salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, chopped pecans, coconut sugar, baking soda, and salt. Then in a separate bowl, whisk together the melted coconut oil, almond butter, maple syrup and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
5. Bake for about 20 minutes or until the edges are golden brown. Allow the cookies to cool.
6. While the cookies are cooling, prepare the vegan date caramel sauce by combining all of the caramel sauce ingredients in a blender and blending until very smooth.
7. Spread the date caramel sauce over the cooled cookies, and allow the caramel to set before serving.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
