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258Total Time
240Prep Time
18Bake Time

Vegan Salted Caramel Deep Filled Chocolate Chip Cookies

Celebrity recipe
  • 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. 

258Total Time
240Prep Time
18Bake Time


  1. Step 1:

    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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6:

    Preheat the oven to 180ºc/160ºc fan/ 350ºf' gas mark 4.

  7. Step 7:

    Now for the cookies. Mix together the oil, water and sugar until they are nice and evenly mixed.

  8. 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.

  9. Step 9:

    Now just stir the dry mix into the oil mix, so its really evenly mixed and nice and smooth.

  10. Step 10:

    Grease your cupcake or muffin pan really well, all the way to the top.

  11. 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.

  12. Step 12:

    Then bake for 16-18 minutes. They should still be chewy and a bit soft - don’t over bake them!

  13. Step 13:

    Sprinkle the top of the cookie with some more salt if you like.


  • For the Caramel

    • 150g Billington's Unrefined Light Muscovado Sugar
    • 250ml Coconut milk
    • To taste (approx 1 tbsp) Salt (preferably good flaked sea salt)
  • For the Cookies

    • 420g Billington's Unrefined Dark Muscovado Sugar
    • 225ml Vegetable oil
    • 500g Allinson's plain white flour
    • 2 tsp Baking powder
    • 1.5 tsp Bicarbonate of soda
    • 1 tsp Salt
    • 125g Dark chocolate chips
    • 125ml Water


  • Cupcake or muffin pan
  • Sauce pan

Nutritional Information

per 149g
  • 701cal Energy
  • 29g Fat
  • 7.6g of which Saturates
  • 102g Carbohydrates
  • 65g of which Sugars
  • 6g Protein
  • 3.2g Salt

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