Vegan Gochujang Caramel Cookies Gluten-free
Spicy-sweet-buttery gochujang caramel cookies are sweet, chewy perfection! They’re caramelly and absolutely delicious. These almond flour cookies are quick easy vegan and gluten-free
Servings: 12
Ingredients
Dry Ingredients
- 1 ¼ cups fine almond flour blanched super fine is ideal
- 3 tablespoons tapioca starch
- 1 tablespoon powdered sugar , optional
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
For the Gochujang Caramel
- 2 teaspoons vegan butter
- 1 to 3 teaspoons gochujang to preference
- 1 tablespoon brown sugar
- 1 tablespoon powdered sugar
- ¼ teaspoon cinnamon or more, to taste
Wet Ingredients
- 1 ½ tablespoon solid refined coconut oil
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons molasses to flavor preference
- 3 to 4 tablespoon maple syrup
Instructions
- In a bowl, combine the almond flour, tapioca starch, baking soda, and salt. Mix well, making sure to press out any almond flour lumps.
- Make the gochujang caramel by softening the vegan butter in the microwave a little bit. Mix in the gochujang, brown sugar, powdered sugar, and cinnamon until you have a smooth paste.
- In a separate bowl, melt the coconut oil and combine it with the vanilla extract, molasses, and 3 tablespoons of maple syrup. Mix really well. Gradually add this mixture to the dry ingredients. Mix thoroughly until it forms a smooth dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time until it’s slightly sticky. Drop teaspoons of the gochujang caramel onto the dough. (You don’t have to use all of it if you aren’t sure if the flavor). Lightly swirl it into the dough without fully mixing.
- Refrigerate the dough for at least 15 minutes, and preheat the oven to 335°F (170°C).
- Use a cookie scoop to scoop 2 to 2 ½ tablespoons of dough onto a parchment-lined baking sheet for each cookie. If you have leftover caramel, swirl a bit on top of each cookie. Bake for 11 to 13 minutes, until they spread a little and the edges are set. They will still be a little bit soft at this point. Let cookies cool on the baking sheet for 10 minutes and then serve.
- Store on the counter for the day. Refrigerate for upto 4 days, freeze for months.
Video
Notes
If you don’t want to use gochujang, replace it with cinnamon, sambal oelek, or your favorite hot sauce to make it your own.
For nut-free, use a basic cookie dough recipe (like my coconut oil chocolate chip dough) without the chocolate chips and swirl in the caramel. Make sure that your vegan butter is also nut-free.
For gluten-free and nut-free, use my chickpea flour dough without the chocolate chips. Gochujang contains soy, so for soy-free, you’d need to replace with Asian chili sauce (preferably garlic free), or a bit of hot sauce or just a pinch of cayenne . Also be sure that your vegan butter is soy-free. To make without chili/heat: omit gochujang, add 1/2tsp more cinnamon to make a cinnamon butter and swirl that in.
For gluten-free and nut-free, use my chickpea flour dough without the chocolate chips. Gochujang contains soy, so for soy-free, you’d need to replace with Asian chili sauce (preferably garlic free), or a bit of hot sauce or just a pinch of cayenne . Also be sure that your vegan butter is soy-free. To make without chili/heat: omit gochujang, add 1/2tsp more cinnamon to make a cinnamon butter and swirl that in.
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 54mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg