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.
Here is another recipe coming your way and I have to say these cookies came out beautifully!
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!
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*
- 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
- 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
- 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.
- 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.
- Transfer date caramel into a small ziploc bag and cut a small opening in the corner.
- Preheat oven to 350 degrees (180 celsius). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine flour, baking soda & powder, and salt together in a large mixing bowl.
- 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.
- 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.
- 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)