Oatmeal Caramel Cookie Cups | Vegan Recipes

Name: Oatmeal Caramel Cookie Cups | Vegan Recipes
Total time: 115 min
Ingredients: 2 cups (180g) jumbo oats; 1 cup (100g) walnuts (you can use 100g of oat flour/ground oats to keep these nut free); 1/2 cup (160g) maple syrup; 1/4 cup (60g) coconut oil; 1/4 tsp baking powder; 1/2 tsp vanilla extract; 1/4 cup (60g) coconut sugar (for caramel); 3 tbsp (45ml) full-fat coconut milk (for caramel); 3 tbsp (42g) coconut oil (for caramel); 1/4 tsp vanilla extract (for caramel); Pinch or two of Pink Himalayan Rock Salt (for caramel); 80 100g 85-90% dark chocolate or Dark chocolate chips (for topping); 1/4 cup (55g) raw cacao butter melted (for homemade topping); 1/4 cup (30g) raw cacao powder (for homemade topping); 1 tbsp (20g) maple syrup (for homemade topping)

veganuary.com

Chewy sweet oatmeal cookie cups filled with an easily made dairy-free coconut sugar caramel, topped with no added sugar chocolate drops, these are sure to be a crowd pleaser. The perfect balance of...

View full recipe on veganuary.com

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Cooling rack

Ingredients

2 cups (180g) jumbo oats
1 cup (100g) walnuts (you can use 100g of oat flour/ground oats to keep these nut free)
1/2 cup (160g) maple syrup
1/4 cup (60g) coconut oil
1/4 tsp baking powder
1/2 tsp vanilla extract
1/4 cup (60g) coconut sugar (for caramel)
3 tbsp (45ml) full-fat coconut milk (for caramel)
3 tbsp (42g) coconut oil (for caramel)
1/4 tsp vanilla extract (for caramel)
Pinch or two of Pink Himalayan Rock Salt (for caramel)
80 100g 85-90% dark chocolate or Dark chocolate chips (for topping)
1/4 cup (55g) raw cacao butter melted (for homemade topping)
1/4 cup (30g) raw cacao powder (for homemade topping)
1 tbsp (20g) maple syrup (for homemade topping)