Double Chocolate Caramel Cookies

Some of my favorite ingredients exist in these Double Chocolate Caramel Cookies. And the title makes that fairly self-explanatory. The recipe is provided below in case you need to see for yourself. If you’re thinking how much you love vegan caramel recipes, why not check out my Vegan Date Caramel Sauce. And there’s also my Vegan Pumpkin Cheesecake. So good!

Chocolate Caramel Cookies with almond milk - a wonderful Friday afternoon treat.

When I was a kid we bought cookies from the store. I don’t remember my mom making them from scratch, but I’m sure she must have. It’s funny the things we remember (or don’t remember) about childhood. I also recall sneaking into the kitchen when I thought no one else would notice to help myself to another one of those store-bought cookies. They weren’t anything fancy, but they were mighty tasty to me.

It’s a bad habit to get into, that sneaking in for one more cookie. It can easily turn into a lifelong habit. Not that I could speak from experience or anything.

I have a friend who grew up in Switzerland and her mother restricted her to one small cookie after the dinner meal. Even now as a adult, that’s all she needs. Just one small, sweet cookie after dinner. I read a similar story about Jane Goodall. Her son, as she tells it, used to tease her about how little she eats on a typical day. She added that she likes a piece of chocolate or a little something sweet after lunch to finish off the meal.

I admire disciplined people.

We love sweets in our household. I’m partly to blame for that because I love making them — standing in the kitchen; moving to the flow of combining ingredients; feeling a sense of satisfaction at seeing the swift results of my handiwork. These Double Chocolate Caramel Cookies are no exception.

Chocolate Caramel Cookies make a great gift to give to friends.

Being vegan adds another layer of enjoyment to baking. Normally I use a standard recipe (or two) and blend in my experience to get that certain desired result. In fact, sometimes vegan baking is a little like a science experiment. I know the desired result, the question is how to make that happen.

Today, a freshly-made jar of vegan caramel sauce in the fridge was partly to blame for my desire to make chocolate caramel cookies. I had hoped for caramel oozing from a chocolate cookie. However, the vegan caramel sauce preferred to infuse into the cookie, leaving just trace amounts of visible golden caramel.

Fridays and chocolate go together like spring and flowers.

It’s alright I finally concluded. First of all, Double Chocolate Caramel Cookies with caramel infused right inside are pretty tasty. And second, I had caramel sauce leftover which worked quite well to drizzle over the finished cookies. Now the trick is to be like my friend and Jane Goodall and eat just one after lunch. Actually, eating just one is not my problem…it’s the sneaking in the kitchen for another that I need to work on.

You can even drizzle extra caramel on top of these Double Chocolate Caramel Cookies.

We hope you love this recipe for vegan double chocolate caramel cookies as much as we do! If you decide to make the recipe, snap a photo and share it with me on Instagram. We love seeing your photos!

5 from 2 votes
Chocolate Caramel Cookies with almond milk - a wonderful Friday afternoon treat.
Double Chocolate Caramel Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Today, a freshly-made jar of vegan caramel sauce in the fridge was partly to blame for my desire to make chocolate caramel cookies. I had hoped for caramel oozing from a chocolate cookie. However, the vegan caramel sauce preferred to infuse into the cookie, leaving just trace amounts of visible golden caramel.
Course: Dessert
Cuisine: American
Servings: 24
Calories: 148 kcal
Author: Marly
  • Caramel Sauce
  • 1 can Coconut Milk Not the lite variety,
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • Cookies
  • 1 cup margarine softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • ½ cup applesauce
  • 2 ½ cups flour
  • ¾ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups Dairy free chocolate chips
  • 2 tablespoons sugar
  1. Caramel Sauce Instructions:

  2. Combine the coconut milk and sugar in a small saucepan. Cook over medium heat until sugar is dissolved. Next turn the heat up to medium-high and let the mixture come to a boil. You’ll want to stir regularly here. Let the mixture boil until it reaches the desired consistency. I was going for a rather thick caramel sauce so I let mine cook at this stage for a couple of minutes. If you lower the heat and find that the sauce is not as thick as you’d like, simply stir it a bit and turn the heat back up. Always be careful when dealing with hot caramel sauce. We’re vegans, we don’t want any burned flesh!

  3. Once you’re caramel sauce has reached its desired consistency, let it cool for a bit, pour it into a sturdy glass container (I used a mason jar) and store in the refrigerator.

  4. Cookie Instructions:

  5. Begin by heating your oven to 350 F.

  6. In a large bowl combine sugar, brown sugar, softened margarine, applesauce and vanilla. Stir until well blended.

  7. In a smaller bowl combine flour, cocoa, baking soda, baking powder, and salt.

  8. Add the dry ingredients to the wet ingredients, followed by your dairy free chocolate chips and mix well. Even though this batter is egg-free and super delicious, try not to eat it all. Otherwise, you’ll have to explain why an entire batch of dough resulted in a tummy ache for you and 6 cookies for everyone else.

  9. Refrigerate the dough for a bit. You can go for 10 minutes if you’re in a hurry or you can even wait a day or so if you’re working ahead. (Does anyone do that?)

  10. Roll dough into 1 inch balls. Create a small hole in the middle of the ball – you can use your freshly washed pinky or a straw or whatever utensil you think will do the trick. Next add a small amount of caramel sauce in the hole. I used a 1/4 teaspoon measuring spoon. More than that and I found the caramel would seep out through the baked cookie (not really a bad thing either)

  11. Form the dough ball around the caramel. I used an additional piece of cookie dough to seal the caramel in place. Then roll the ball in sugar and placed it on an ungreased cookie sheet

  12. Bake for approximately 10 minutes

  13. Let the cookies cool for a minute or so and then place them on a rack to cool.

Nutrition Facts
Double Chocolate Caramel Cookies
Amount Per Serving
Calories 148 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 186mg 8%
Potassium 77mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 0g 0%
Sugars 18g
Protein 0g 0%
Vitamin A 6.8%
Vitamin C 0.1%
Calcium 2.1%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

For your extra dining enjoyment, eat these Double Chocolate Caramel Cookies with a tall glass of Iced Chai Green Tea Latte. Then reflect on the beauty of the moment.

Updated by Marly · Permalink

18 Responses to Double Chocolate Caramel Cookies

  1. Good luck with the “one” after a meal! Ha ha. Sound good. I will make these too.

  2. As a younster, my grandmother would always allow me 2 cookies or biscuits with my milk. Even to this day I catch myself removing 2 cookies at a time. Now its my boys that are doing the sneaking around the cookie jar, they look simply scrumptious.

  3. Yum, they look so good! LOve the caramel sauce in them! I wish I could be a girl who only needed a small treat after a meal too 😛

  4. Wow! Double chocolate and caramel – sinful – these cookies look amazing Marly. Will you tuck away a couple and bring them to Atlanta? – please!

  5. Ah, these are brilliant. You have combined everything I love into one little cookie.

  6. Caramel sauce with coconut milk? I must try this and the cookies, too (thought i am not vegan so I’ll use butter in the cookies)…they look amazing!

  7. Oh girl! These are cookies I can sink my vegan teeth into!!! They look absolutely delicious!

  8. Oh my, the “infusion” of caramel into the cookies sounds truly delicious!

  9. These look incredible!

  10. These look great! Cool photo too

  11. Marly, I love what you have done with these vegan cookies. I would certainly not be able to stick with just one!

  12. your photos are gorgeous! i love your white, square plate. so sweet.

    it sounds like you didn’t flatten the cookie out before baking – you baked a round ball, right? but it spread out while baking. usually i have to flatten my vegan cookies or else they are too rounded.

    thanks for sharing – I am definitely going to make these.

    • Hi Tera! First of all, thanks! I’m glad you liked the photos. I did not flatten these cookies before baking. I placed that pan in the oven with little coconut-caramel-infused, sugar-coated balls of goodness and they flattened out quite nicely. Maybe the caramel helped with the flattening. Someday I still hope to make a vegan caramel cookie with a big glob of caramel in the middle, but for now, these are pretty good. Pretty, darn good! By the way, love your house!

  13. They look so delicious! When I was little, my Mom always used to make toll house cookies & snickerdoodles. I don’t remember having store bought at all!

  14. Awesome! They look to die for. And I’m allergic to milk, so all the better. Where do you get dairy free chocolate chips? Not sure I’ve seen them. Are they just mostly cocoa?

    • Hi Marie – the health food sections of most grocery stores sell dairy free chocolate chips. Some other options are Baker’s Chocolate Chunks and some Ghiradelli’s chocolate chips are dairy free as well. They have a dark, rich flavor to them, which I absolutely love! I hope you do too!

  15. Oh my goodness, Marly! How beautiful. I love your blog. I love these cookies. I can’t wait to be a part of your project.

  16. They look great! Ill definitely give them a try some time. I’m willing to try anything with hot caramel lol!


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