Recipes

Irresistibly Gooey Vegan Caramel Stuffed Cookies Recipe

If you’re looking for the ultimate indulgent vegan treat, these Vegan Caramel Stuffed Cookies are about to become your new obsession. Imagine warm, soft, chewy cookies with golden edges and a luscious, gooey caramel center... all completely dairy-free! The secret? Nature’s Charm Salted Coconut Caramel Sauce, a rich and creamy vegan caramel made from premium coconut milk that delivers the perfect balance of sweetness and salt. Whether you’re baking for a cozy weekend treat, a holiday dessert, or simply to satisfy your sweet tooth, these vegan caramel cookies are guaranteed to impress. They’re easy to make, melt-in-your-mouth delicious, and made with simple plant-based ingredients. No dairy, no eggs, no compromise on flavor. In this recipe, we’ll show you how to create soft vegan cookies stuffed with gooey salted caramel, plus tips on how to get that perfect molten center every time. Get ready to experience vegan baking bliss with Nature’s Charm Salted Coconut Caramel Sauce, the ultimate vegan caramel upgrade for all your desserts. Makes 8-10 cookies. Ingredients You'll Need: 110g vegan butter/margarine  55g of golden caster sugar  62g of light brown sugar 1 teaspoon of vanilla bean paste (or extract) 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder  3 tablespoons of aquafaba (chickpea brine) 180g of plain flour Nature’s Charm Salted Coconut Caramel Sauce Instructions: Preheat your oven to 180c and line a baking tray with greaseproof paper. In a large mixing bowl, cream together the butter and sugars.  Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba. Mix together until combined. Lastly, sift in the flour and mix until a dough if formed. Roll around 50g of mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray. Repeat for all of the cookies.  Pop the cookie into the fridge for around 35 minutes. After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour. Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off. Feel free to drizzle more caramel sauce and add a pinch of sea salt when serving. Store in a sealed container and enjoy within a few days. Source: Nature's Charm

Vegan Fudge Stuffed Chocolate Chip Cookies Recipe

These classic vegan chocolate chip cookies have crispy edges, a soft chewy center and hot fudge sauce in the middle! These cookies are as perfect as vegan cookies get! You'll need a few basic ingredients to make them. No uncommon ingredients and no egg-replacers!Cookie Ingredients¾ cup (140g) brown sugar⅓ cup (75g) vegan butter, melted but room temperature (We recommend Becel Plant-based Unsalted Brick or Earth Balance Vegan Cooking & Baking Sticks)3 tablespoons (45g) Nature’s Charm Evaporated Coconut Milk1 teaspoon vanilla extract (We recommend Vanilla Blossom Pure Vanilla Extract)1 ¼ cups (155g) all-purpose plain flour¼ teaspoon baking sodaPinch of any good quality salt, if using unsalted butter1 cup (100g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)Fudge Filling Ingredients⅓ cup (80g) Nature’s Charm Chocolate Fudge Sauce2 tablespoons (20g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)To make the fudge filling (day before or a couple of hours beforehand):Add both ingredients to a small saucepan over low heat and mix until combined. Pour the mixture into a freezer-safe bowl/container and freeze for at least 1 hour. The mixture should thicken up and be almost scoopable.To make the vegan chocolate chip cookies:Add the sugar, melted butter and milk to a medium-size mixing bowl. Mix until combined. Add the flour and baking soda and mix until combined. Fold through the chocolate chips.To shape the cookies:Preheat the oven to 180°C (350°F).Using a small ice cream scoop, scoop the cookie dough. Press your finger into the middle of the dough and spoon/pour the fudge filling inside.Get a little extra cookie dough and press it on top of your cookie to cover the filling. Smooth the edges so the filling doesn't escape. If desired, carefully roll the cookie dough ball in between your hands to smooth out the shape. Baking the cookies:Arrange the cookie dough balls/scoops on two lined baking trays with around 5 cm (2 inches) between each cookie.Bake in the oven for around 10-12 minutes or until the cookies are slightly golden brown. When you take them out of the oven, they will continue baking!Enjoy the cookies warm or store in an airtight container for up to 3 days.... although they never last that long in our house!Courtesy of @rainbownourishments!