The Best Vegan Salted Caramel Coconut Thumbprint Cookies

Vegan Salted Caramel Coconut Thumbprint Cookies are chewy on the inside with crisp, golden edges, and a heavenly salted caramel date filling. They’re the perfect (secretly) plant-based cookie to add to your holiday cookie roundup. 
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  • ⅓ cup pitted medjool dates
  • ¾ cup coconut sugar
  • ¼ cup coconut oil, melted and slightly cooled
  • 1 tsp. vanilla extract
  • 1 cup white whole wheat flour
  • ¾ tsp. sea salt, divided, plus more for sprinkling overtop
  • 4 Tbsp. unsweetened cashew milk
  • 3 Tbsp. desiccated coconut flakes


  1. Place dates in a bowl filled with warm water. Let stand 1 hour.
  2. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  3. Combine sugar, oil, and vanilla in the bowl of an electric mixer; beat on medium speed for 1 minute. Turn mixture to medium-low and gradually add flour, stopping to scrape down sides as needed, until incorporated. Continue on medium-low speed and add ½ tsp. of the salt, and cashew milk in 1 Tbsp. increments until mixture starts to come together as dough. Turn off mixer and shape mixture into a ball of dough, pressing any loose bits into dough; remove from mixer.
  4. Place coconut flakes in a small bowl. Carefully roll dough mixture into 15 or 16 uniform balls. Roll balls in coconut flakes and place on prepared baking sheet. Using your index finger or thumb, press a thumbprint into the center of each ball, about ½-inch deep (if edges of cookie start to break, simple press back together).
  5. Get Full Instruction HERE

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