Salted Caramel Brownie Cookies
There’s something about this one that feels… couture.
These Salted Caramel Brownie Cookies are rich, molten, and deeply indulgent — the kind of dessert that sits somewhere between a lava cake and a brownie, but in cookie form. The center pools with warm, salted caramel, surrounded by a soft, fudgy edge that melts in your mouth. It’s everything I want in a fall bake — elegant, dramatic, and completely over the top in the best way.
Episode 5 of Chai & Spiced might just be my favourite yet. Every bake in this series is about balance — cozy flavours, warming spices, and that feeling of being tucked away in the kitchen with a candle lit and something decadent in the oven. And this one? It’s the perfect close to that ritual — the chocolatey, salted, melt-in-the-middle kind of moment that feels like a reward for slowing down. Something about salted caramel in the fall season…
These cookies come together with simple, nourishing ingredients — oat flour, natural sweeteners, and a rich, homemade caramel that’s entirely refined sugar–free. You’d never know it from how indulgent they taste.
What You’ll Need
These cookies are as indulgent as they are intentional. They’re made with oat flour, natural sugars, and simple whole ingredients — no refined sugar, no processed junk. The batter itself is fully vegan, rich with cacao, and sweetened only with coconut and cane sugar. The caramel is a clean, buttery blend of coconut oil, almond butter, maple syrup, and a hint of sea salt that gives it that classic “salted caramel” pull. They’re gluten-free, wholesome, and wildly decadent — proof you can have both.
Salted Caramel Brownie Cookie checklist
oat flour
coconut sugar
cane sugar
unsweetened cacao powder
sea salt
baking soda
vanilla extract
almond milk
melted coconut oil (or butter)Salted Caramel Filling:
coconut oil
almond butter
maple syrup
tahini (optional)
sea salt
Making the Salted Caramel Brownie Cookies
Add all of your cookie ingredients into one large bowl and mix until fully combined. The dough should be sticky and soft — not dry or crumbly. If it feels too thick, add a splash more almond milk until it comes together smoothly.
Roll the dough into balls (about 3 tablespoons each) and place them on a lined tray. Place in the fridge for 30–40 minutes to firm up — trust me, this step makes all the difference. While the dough chills, make your caramel sauce by melting the coconut oil, almond butter, maple syrup, and tahini (if using) together in a small saucepan over medium heat. Stir until melted and combined, then remove from the heat and let cool — it will thicken as it sits.
Once the dough is ready, remove the cookies from the fridge and let them sit at room temperature for about 15 minutes. This helps prevent them from flattening too much in the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookies 2 inches apart and bake for 10–12 minutes, until the edges are just set and the centers still look soft and glossy.
Right when the cookies come out of the oven, use the back of a spoon to gently press a shallow dip in the center of each. Allow them to cool completely before spooning in the caramel. Store in the fridge or freezer for best keeping — the centers stay perfectly soft and fudgy.
These cookies are what I call a couture cookie — the kind that feels dressed up, but still effortless. The centers stay molten and glossy beneath that little pool of caramel, like a molten brownie meets a lava cake, but in cookie form. They’re chic, cozy, and just a little dramatic — the perfect addition of episode five of Chai & Spiced.
Serve them slightly warm with a sprinkle of flaky salt and a chilled almond milk latte, and I swear… it’s a moment. See you soon for episode 6!
Salted Caramel Brownie Cookies RECIPE
Salted Caramel Brownie Cookie
Servings 15 cookies
Ingredients
- 2⅓ cup oat flour
- ½ cup coconut sugar
- ½ cup cane sugar
- ⅓ cup cacao powder
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tbsp vanilla
- 10 tbsp almond milk
- 4 tbsp melted coconut oil
- 1 tbsp tahini If you don’t have tahini, simply leave it out and increase the coconut oil by 1 tablespoon.
Salted Caramel Sauce
- ¼ cup coconut oil
- ¼ cup maple syrup
- 3 tbsp almond butter
- 1 tsp arrowroot starch or cornstarch
- pinch sea salt
Instructions
- Add all of your cookie ingredients into one large bowl and mix until fully combined. The dough should be sticky and soft — not dry or crumbly. If it feels too thick, add a splash more almond milk until it comes together smoothly.
- Roll the dough into balls (about 3 tablespoons each) and place them on a lined tray. Freeze for 30–40 minutes to firm up — trust me, this step makes all the difference.
- In a small saucepan over low heat, melt together the coconut oil, maple syrup, and almond butter, whisking constantly until smooth and glossy. Once everything is well combined, sprinkle in the arrowroot starch and continue whisking for another 30–60 seconds until the caramel slightly thickens and turns glossy. Remove from heat and stir in a pinch of sea salt.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookies 2 inches apart and bake for 10–12 minutes, until the edges are just set and the centers still look soft and glossy.
- Let the cookies cool slightly, then use the back of a spoon to gently press a shallow dip in the center of each. Allow them to cool completely before spooning in the caramel. Store in the fridge or freezer for best keeping — the centers stay perfectly soft and fudgy.
