Greg's Vegan Gourmet, Sweets, Vegan Food

Vegan Hawaiian Black Salt Caramel Cookies

0 comments

Welcome to the BEST cookie recipe you didn’t know you needed – Vegan Hawaiian Black Salt Caramel Cookies!

These Vegan Hawaiian Black Salt Caramel Cookies are a classic cookie base with a vegan black salt chocolate covered caramel centre! This recipe is going to take your cookie game to the next level. Perfectly balanced between sweet and salty, chewy and crunchy! And the best news? They’re SO easy to make using Purdy’s Chocolatiers’ NEW Vegan Hawaiian Black Salt Caramels.

To make this extra simple for you, I made sure to use the most trusted, quickest, and tastiest recipe for the dough – Liv’s famous chocolate chip cookie recipe, without the chocolate chips! Cue the tastiest new product from Purdy’s new vegan line – Vegan Hawaiian Black Salt Caramels! Purdy’s Chocolatier’s new Vegan Hawaiian Black Salt Caramels are made with chewy vegan caramel that is enrobed with either Vegan Mylk Chocolate or Vegan Dark Chocolate, and topped with smoky Hawaiian Black Salt.

You heard that right!

Milk chocolate, caramel, salt that’s black! I knew I had to put these Vegan Black Salt Hawaiian Caramels in a cookie the moment I got them in the mail! Trust me, these are worth sending straight to your door just to have the chance to make this recipe! You can order the chocolates here.

As you may know already, both my wife Liv and I host a weekly gathering called Sunday Morning Coffee. We feature this heavily on our social media because of the overwhelming positive response we’ve been getting to the whole event! It started as a way to get together in small numbers safely, but since has grown into a large weekly gathering in which my wife or I feature new baked goods, coffee creations and fresh bread! Needless to say, these Vegan Hawaiian Black Salt Caramel Cookies were the first thing gone, and have been a highly requested treat ever since introducing them last week!

Let’s get to the recipe already!

BUT FIRST! Let me go over how they were made, and why these Vegan Hawaiian Black Salt Caramel Cookies are the exact cookie you’ve been missing in your life!

…. First the chocolate – Mylk chocolate is their vegan version of dairy-based chocolate without the dairy! The “mylk” comes from rice powder to create a wonderful creamy and smooth texture.

…. And the caramel – with extreme care and patience! They cook all the ingredients in a big copper kettle until they get the perfect golden colour, chewy texture, and amazing taste.

…. And what truly makes these chocolates unique – The Black Salt! – Using a traditional Hawaiian process, Hawaiian Black Salt is made by harvesting sea salt from the waters surrounding the Hawaiian islands and is then infused in activated coconut shell charcoal. This process gives it its wonderful colour and earthy flavour.

Now that you know all about these Vegan Black Salt Hawaiian Caramel Cookies, let’s get into the recipe so you can make them for yourself!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegan Hawaiian Black Salt Caramel Cookies


  • Author: Liv B
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 45 minutes
  • Yield: 4 giant cookies 1x

Description

These Vegan Hawaiian Black Salt Caramel Cookies are a classic cookie base with a vegan black salt chocolate covered caramel centre.


Scale

Ingredients

  • 1/2 cup vegan margarine, or softened vegan butter
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 4 Vegan Hawaiian Black Salt Caramels

Instructions

  1. Preheat oven to 375 F.
  2. In a mixing bowl, cream together vegan butter and brown sugar for about 3 minutes until light and fluffy. Add almond milk and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  4. Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate chips and stir to combine.
  5. Use approx 5 tbsp of dough per cookie, placing a caramel inside and flattening the dough into a disc shape around the chocolate so there are no gaps or holes in the dough for the caramel to escape.
  6. Bake on prepared baking sheet for 12-14 minutes, until lightly golden brown on top.
  7. Let cool on the baking sheet about 10 minutes before removing and transferring to a cooling rack. Enjoy!

Leave a Comment

Your email address will not be published.

*