Gochujang Caramel Cookies
Recipe Overview
Overview
These Gochujang Caramel Cookies are a delightful twist on traditional cookies, combining the sweetness of caramel with the unique heat of gochujang. The almond flour base makes them gluten-free, while the addition of coconut oil keeps them moist and flavorful. The process is straightforward, making it a great choice for both beginner and experienced bakers alike.
The beauty of this recipe lies in its flexibility. You can adjust the texture of the cookies based on your preference for chewiness or crispness. The gochujang caramel swirl adds an unexpected yet harmonious flavor that elevates the cookie experience. It’s a fun way to experiment with flavors that might not typically be found in a sweet treat.
As you mix the ingredients, you’ll notice how easy it is to create a dough that is both sticky and manageable. The key is to find the right balance of moisture, which can be adjusted with almond flour or maple syrup. Once baked, these cookies emerge with a golden edge and a soft center, making them irresistibly delicious.
Perfect for sharing at gatherings or simply enjoying with a cup of tea, these cookies are sure to impress anyone who tries them. Don’t forget to let them cool before serving to fully appreciate their texture and flavor!
Recipe Details
Steps & Tips
Make almond flour cookie dough and a gochujang butter sugar mixture.
Combine almond flour, tapioca starch, salt, baking soda, and vanilla powder in a bowl.
Tip: You don't have to whip up the butter and sugar; just add all ingredients to one bowl and mix.
Tip: If cookies bake too fat, add more maple syrup or coconut oil; if too thin, increase almond flour or tapioca starch.
Add maple syrup, molasses, and melted coconut oil to the dry ingredients and mix to form a dough.
Tip: The dough should be slightly sticky but not overly wet; adjust with almond flour or maple syrup as needed.
Mix gochujang, brown sugar, powdered sugar, cinnamon, and vegan butter until smooth.
Scoop gochujang caramel mixture onto the cookie dough and lightly swirl it.
Put the bowl in the freezer for about 15 minutes to chill.
Preheat the oven and line a baking sheet with parchment paper.
Use a cookie scoop to place cookie dough onto the lined baking sheet.
Press the cookie dough with a spatula to flatten slightly.
Bake cookies for 11 to 12 minutes, checking for golden edges.
Tip: Check cookies at the 11-minute mark; they are done when golden at the edges.
Remove baking sheet from the oven and let cookies cool for about 15 minutes.
Tip: Let cookies cool for about 15 minutes before removing from the sheet to maintain moisture.
Take cookies off the sheet and serve.
Tip: You can add spices like gingerbread or pumpkin spice to change up the flavors.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seed Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gochujang is a Korean fermented chili paste that adds a unique depth of flavor to sweet dishes.
- •Almond flour is a gluten-free alternative that provides a moist texture to baked goods.
- •Chilling cookie dough before baking helps to maintain the shape and texture of the cookies.
- •Using coconut oil in cookies can enhance the flavor and provide a dairy-free option.
