Some of my favorite ingredients exist in these Double Chocolate Caramel Cookies. And the title makes that fairly self-explanatory. The recipe is provided below in case you need to see for yourself.
When I was a kid we bought cookies from the store. I don’t remember my mom making them from scratch, but I’m sure she must have. It’s funny the things we remember (or don’t remember) about childhood. I also recall sneaking into the kitchen when I thought no one else would notice to help myself to another one of those store-bought cookies. They weren’t anything fancy, but they were mighty tasty to me.
It’s a bad habit to get into, that sneaking in for one more cookie. It can easily turn into a lifelong habit. Not that I could speak from experience or anything.
I have a friend who grew up in Switzerland and her mother restricted her to one small cookie after the dinner meal. Even now as a adult, that’s all she needs. Just one small, sweet cookie after dinner. I read a similar story about Jane Goodall. Her son, as she tells it, used to tease her about how little she eats on a typical day. She added that she likes a piece of chocolate or a little something sweet after lunch to finish off the meal.
I admire disciplined people.
We love sweets in our household. I’m partly to blame for that because I love making them — standing in the kitchen; moving to the flow of combining ingredients; feeling a sense of satisfaction at seeing the swift results of my handiwork.
Being vegan adds another layer of enjoyment to baking. Normally I use a standard recipe (or two) and blend in my experience to get that certain desired result. In fact, sometimes vegan baking is a little like a science experiment. I know the desired result, the question is how to make that happen.
Today, a freshly-made jar of vegan caramel sauce in the fridge was partly to blame for my desire to make chocolate caramel cookies. I had hoped for caramel oozing from a chocolate cookie. However, the vegan caramel sauce preferred to infuse into the cookie, leaving just trace amounts of visible golden caramel.
It’s alright I finally concluded. First of all, caramel infused chocolate cookies are pretty tasty. And second, I had caramel sauce leftover which worked quite well to drizzle over the finished cookies. Now the trick is to be like my friend and Jane Goodall and eat just one after lunch. Actually, eating just one is not my problem…it’s the sneaking in the kitchen for another that I need to work on.
Double Chocolate Caramel Cookies
- 1 can Coconut Milk, (Not the lite variety)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 cup margarine, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- ½ cup applesauce
- 2 ½ cups flour
- ¾ cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups Dairy free chocolate chips
- 2 tablespoons sugar
Caramel Sauce Instructions:
Combine the coconut milk and sugar in a small saucepan. Cook over medium heat until sugar is dissolved. Next turn the heat up to medium-high and let the mixture come to a boil. You’ll want to stir regularly here. Let the mixture boil until it reaches the desired consistency. I was going for a rather thick caramel sauce so I let mine cook at this stage for a couple of minutes. If you lower the heat and find that the sauce is not as thick as you’d like, simply stir it a bit and turn the heat back up. Always be careful when dealing with hot caramel sauce. We’re vegans, we don’t want any burned flesh!
Once you’re caramel sauce has reached its desired consistency, let it cool for a bit, pour it into a sturdy glass container (I used a mason jar) and store in the refrigerator.
Now you’re ready to make the cookies. Begin by heating your oven to 350 F.
- In a large bowl combine sugar, brown sugar, softened margarine, applesauce and vanilla. Stir until well blended.
- In a smaller bowl combine flour, cocoa, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, followed by your dairy free chocolate chips and mix well. Even though this batter is egg-free and super delicious, try not to eat it all. Otherwise, you’ll have to explain why an entire batch of dough resulted in a tummy ache for you and 6 cookies for everyone else.
- Refrigerate the dough for a bit. You can go for 10 minutes if you’re in a hurry or you can even wait a day or so if you’re working ahead. (Does anyone do that?)
- Roll dough into 1 inch balls. Create a small hole in the middle of the ball – you can use your freshly washed pinky or a straw or whatever utensil you think will do the trick. Next add a small amount of caramel sauce in the hole. I used a 1/4 teaspoon measuring spoon. More than that and I found the caramel would seep out through the baked cookie (not really a bad thing either)
- Form the dough ball around the caramel. I used an additional piece of cookie dough to seal the caramel in place. Then roll the ball in sugar and placed it on an ungreased cookie sheet
- Bake for approximately 10 minutes
- Let the cookies cool for a minute or so and then place them on a rack to cool.
For your extra dining enjoyment, eat these Double Chocolate Caramel Cookies with a tall glass of almond milk. Then reflect on the beauty of the moment.