Vegan Salted Caramel Deep Filled Chocolate Chip Cookies by Lily Vanilli
Celebrity recipe
0 Reviews
Vegan
About the bake
These deep filled salted caramel chocolate chip cookies are completely vegan. These cookies are filled with a sumptious vegan caramel made with Billington's unrefined light muscovado sugar which brings a depth of flavour that is unparalleled.
Start by making your vegan caramel. Heat a heavy bottomed saucepan to a medium high heat.
Preperation & Storage
Make the caramel at least 2 hours ahead of the cookies, it will thicken up with time in the fridge, it keeps well sealed airtight in the fridge for a week.
Step 2:
Now add the sugar and stir it around the pan for about 1 minute to heat through. Add the coconut milk and and sea salt stir to combine.
Step 3:
Bring everything to a boil, then reduce it to a medium-low heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of the spatula.
Step 4:
Stir in your salt - don’t try and taste this while its hot, just wait until its cool, you can always add more salt.
Step 5:
Remove pan from the heat and allow it to cool slightly (for around 10 minutes) before transferring to a sealed container and into the fridge for at least two hours, it will thicken up more in the fridge.
Step 6:
Preheat the oven to 180ºc/160ºc fan/ 350ºf' gas mark 4.
Step 7:
Now for the cookies. Mix together the oil, water and sugar until they are nice and evenly mixed.
Step 8:
In a separate bowl, mix together the flour, baking powder, bicarb, salt and the chocolate chips evenly, so the chips are nicely coated in the flour mix.
Step 9:
Now just stir the dry mix into the oil mix, so its really evenly mixed and nice and smooth.
Step 10:
Grease your cupcake or muffin pan really well, all the way to the top.
Step 11:
Now scoop in some of the mixture so it fills the base of the muffin pan. Then spoon in some of the vegan caramel, then scoop some more of the batter on top.
Step 12:
Then bake for 16-18 minutes. They should still be chewy and a bit soft - don’t over bake them!
Step 13:
Sprinkle the top of the cookie with some more salt if you like.
Ingredients
MetricImperial
For the Caramel
150gBillington's Unrefined Light Muscovado Sugar
250mlCoconut milk
To taste (approx 1 tbsp)Salt (preferably good flaked sea salt)
For the Cookies
420gBillington's Unrefined Dark Muscovado Sugar
225mlVegetable oil
500gAllinson's plain white flour
2 tspBaking powder
1.5 tspBicarbonate of soda
1 tspSalt
125gDark chocolate chips
125mlWater
Utensils
Cupcake or muffin pan
Sauce pan
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Ingredients
MetricImperial
For the Caramel
150gBillington's Unrefined Light Muscovado Sugar
250mlCoconut milk
To taste (approx 1 tbsp)Salt (preferably good flaked sea salt)