Double Chocolate Caramel Stuffed Vegan Cookies

Vegan Cookies!

These double cookies are packed with chunks of dark chocolate, stuffed with a rich date caramel and then finished with a flakey sea salt. Deliciously soft chocolate vegan cookies made gluten-free and refined sugar-free.

Can we talk dates for a moment? I have an extensive love for date caramel so it was no surprise when I decided to stuff my vegan cookies with the sweet nectar of dates. Seriously, I’m obsessed with using dates to sweeten my goodies.

A few benefits of dates:

High in sugar [natural sugar guys!]

Good source of fiber…you know what that means!

Great source of energy!

Full of vitamins and minerals!

These cookies are the so soft and chewy; mostly because of the olive oil (I think). If you want to replace the olive oil with coconut oil that will work just fine and your cookies will still be very soft but keep in mind the dough will be very tough when removing it from the freezer. You will have to kneed the dough until soft again.

Double Chocolate Caramel Stuffed Vegan Cookies

Yield: 7

Double Chocolate Caramel Stuffed Vegan Cookies


    for the cookies
  • 3/4 c gluten-free flour
  • 1/4 c coconut sugar
  • 1/4 c granulated zero calorie sweetener
  • 1/4 c unsweetened cocao powder
  • 1/4 c unsweetened applesauce
  • 1/4 c olive oil or coconut oil, melted
  • 100g dark chocolate (dairy-free), chopped
  • 1/2 tsp baking powder
  • 1/2 tsp baking soa
  • pinch sea salt
  • flaked sea salt for sprinkling
    for the caramel
  • 8 medjool dates, pitted
  • 3 tbsp natural peanut butter
  • 2 tbsp water


  • Place all your dry cookie ingredients into a mixer and mix until combined. Add in the wet ingredients and coming mixing until a dough forms. Fold in chopped chocolate. Wrap dough in plastic and place in the freezer for 15 minutes.
  • Prepare your caramel by placing the dates and peanut butter into a food processor and blending until smooth. Add in the water and continue blending until a sticky caramel forms.
  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. Use a cookie scooper to scoop [about] 14 evenly sized balls of dough. Press the dough flat. Add a small spoonful of the date caramel to the center of half of the cookies. Top with remaining cookies and roll back into a ball. The caramel should be stuffed in the center. If some of the caramel is showing, that's okay. Return the balls to the baking sheet and press them flat. Bake for 8-9 minutes. Let cool completely before serving.

If you are looking for more vegan recipes, check out this Healthy Streusel Topped Blackberry Cobbler┬áit’s one of my favorite recipes to make for a large crowd. Not to mention a perfect way to use up those extra berries!


1 Comment

[…] cookies are on a regular rotation in my house. A couple weeks ago I made vegan chocolate cookies stuffed with caramel (to die for!) and a few weeks before that I made flourless chocolate peanut butter cookies (also to […]

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