Salted Date Caramel Cookies

I have been on a roll….3 recipes within the last 48 hours?! I have had so much more time in the kitchen since school has got out, so get used to regular recipe posting. Hopefully I won’t gain too much weight taste testing all my recipes LOL….but it’s all about balance am I right? 

Here is another recipe coming your way and I have to say these cookies came out beautifully!

FotorCreated

I was recently inspired by a post on Pinterest that mentioned how when dates are soaked in hot boiling water they become super caramely and gooey. I have seen numerous date caramel recipes and I have been wanting to make my own for so long. This caramel immediately screamed, “COOKIES” to me! 

IMG_5780

Soft and chewy cookies filled with date caramel and chunks of decadent white chocolate…sounds pretty amazing right? I was so happy with how these cookies turned out that I didn’t feel the need to test them any more times. I needed to post the recipe asap! 

Salted Date Caramel Cookie


By: healthienut     Yields: 6 cookies*

IMG_5782

Ingredients:

Date Caramel

  • 1 cup pitted dates (soaked for 30 min. in boiling water)
  • 10 oz. canned coconut milk 
  • 1 tsp vanilla extract 
  • 1/4 tsp sea salt 
  • 2 tbsp maple syrup 

Cookies 

  • 1 1/4 cup unbleached organic all-purpose flour 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 cup melted coconut oil*
  • 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
  • 1/2 cup coconut sugar 
  • 1/4 cup organic cane sugar 
  • 1 tsp vanilla extract 
  • 2 tbsp almond milk*
  • (optional) 1/4 cup vegan white chocolate chunks 

Directions:

Caramel

  1. Blend soaked dates in a food processor until a paste forms. Add 1 tbsp of water if needed. Transfer paste and the rest of caramel ingredients into a medium saucepan. Whisk well together.
  2. Stir frequently over medium heat until it becomes thick, about 15 min. (see above photo for reference).  Transfer to a glass jar, secure with a lid, and refrigerate for 20 min. 
  3. Transfer date caramel into a small ziploc bag and cut a small opening in the corner. 

Cookies

  1. Preheat oven to 350 degrees (180 celsius). Line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine flour, baking soda & powder, and salt together in a large mixing bowl. 
  3. Prepare flax egg, set aside for 5 min. Once flax egg is done, in a smaller mixing bowl, whisk together wet ingredient except the white chocolate. Pour wet mixture into dry. Combine with a wooden spoon or spatula.  Fold in white chocolate chips. 
  4. Take about 2 tbsp of dough, roll into a ball and slightly flatten it into a disk. Form a small divot in the center of the cookie with your thumb. Pipe about 1 tsp of date caramel into the divot (make sure not to pipe too much or it will overflow). Form another dough disc with 1 tbsp of dough and place it on the cookie to secure the filling. Pinch the sides insuring no filling can get out and roll slightly back into a ball and slightly flatten. Repeat with the rest of the dough. 
  5. Bake for 12-15 min. or until golden brown. Cool on a cooling rack for 10 min. Enjoy! 

*This recipe only makes 6 cookies, so feel free to double it!

* I haven’t tried to make these cookies oil-free as I think they come out with a better texture with oil. Feel free to substitute the oil with a creamy nut butter or unsweetened apple sauce. 

*Almond milk can be substitute for any subtle flavored non-dairy milks (nothing too strong, like coconut)

 

 

 

 

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