Spicy-sweet-buttery gochujang caramel cookies are chewy perfection! They’re caramelly and completely scrumptious. These almond flour cookies are fast straightforward vegan and gluten-free
Spicy cookies may sound unusual at first, however take into consideration one thing like a ginger snap, with that excellent steadiness of sweetness and warmth. These gochujang caramel cookies have an identical steadiness with a tremendous taste.
Impressed by Eric kim’s New York Instances recipe, I couldn’t resist giving this intriguing taste combo a spin with a gluten-free, vegan model. These gochujang caramel cookies are candy and chewy with simply the suitable kick of warmth.
I used my go-to almond flour cookie dough as an alternative of the butter sugar flour dough. The almond flour dough is flexible and tremendous straightforward to work with. No must beat butter and sugar or fear about errors in measurement. You simply have to regulate the liquid to get the feel you need. A thicker batter offers you thicker, and chewier cookies, whereas a wetter batter yields delightfully crisp outcomes. In case your batter has an excessive amount of moisture, the cookies will unfold out and provide the texture of lace cookies.
These cookies are actually all in regards to the amazingly scrumptious gochujang caramel. That candy, spicy, buttery goodness will get swirled into the cookie dough for bursts of taste in each chunk.
Gochujang is a spicy scrumptious Korean fermented Chile paste that I really like to make use of in lots of my savory recipes. In the event you don’t need to use gochujang, add in some sambal oelek, sriracha, or your favourite scorching sauce to present it that spicy taste profile. Or omit all warmth and simply add extra cinnamon as an alternative for heat-free.
Why You’ll Love Gochujang Caramel Cookies
- candy, spicy, buttery cookies with a chewy texture and superb taste
- sticky-sweet gochujang caramel packs the right quantity of warmth
- easy-to-make in lower than half an hour
- naturally gluten-free with straightforward nut-free choices
Extra Almond Flour Cookies
For the Gochujang Caramel
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In a bowl, mix the almond flour, tapioca starch, baking soda, and salt. Combine properly, ensuring to press out any almond flour lumps.
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Make the gochujang caramel by softening the vegan butter within the microwave a bit of bit. Combine within the gochujang, brown sugar, powdered sugar, and cinnamon till you have got a clean paste.
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In a separate bowl, soften the coconut oil and mix it with the vanilla extract, molasses, and three tablespoons of maple syrup. Combine rather well. Regularly add this combination to the dry components. Combine completely till it types a clean dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time till it’s barely sticky. Drop teaspoons of the gochujang caramel onto the dough. (You don’t have to make use of all of it for those who aren’t positive if the flavour). Frivolously swirl it into the dough with out absolutely mixing.
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Refrigerate the dough for at the least quarter-hour, and preheat the oven to 335°F (170°C).
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Use a cookie scoop to scoop 2 to 2 ½ tablespoons of dough onto a parchment-lined baking sheet for every cookie. When you’ve got leftover caramel, swirl a bit on prime of every cookie. Bake for 11 to 13 minutes, till they unfold a bit of and the sides are set. They are going to nonetheless be a bit of bit gentle at this level. Let cookies cool on the baking sheet for 10 minutes after which serve.
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Retailer on the counter for the day. Refrigerate for upto 4 days, freeze for months.
For nut-free, use a primary cookie dough recipe (like my coconut oil chocolate chip dough) with out the chocolate chips and swirl within the caramel. Guarantee that your vegan butter can also be nut-free.
For gluten-free and nut-free, use my chickpea flour dough with out the chocolate chips.
Gochujang incorporates soy, so for soy-free, you’d want to exchange with Asian chili sauce (ideally garlic free), or a little bit of scorching sauce or only a pinch of cayenne . Additionally make sure that your vegan butter is soy-free.
To make with out chili/warmth: omit gochujang, add 1/2tsp extra cinnamon to make a cinnamon butter and swirl that in.
Energy: 117kcal, Carbohydrates: 10g, Protein: 2g, Fats: 8g, Saturated Fats: 2g, Polyunsaturated Fats: 0.2g, Monounsaturated Fats: 0.3g, Sodium: 54mg, Potassium: 34mg, Fiber: 1g, Sugar: 6g, Vitamin A: 33IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
Elements and Substitutions
- almond flour – That is the bottom to your cookie dough. For nut-free, see the choice doughs within the recipe card.
- tapioca starch – Acts as a binder.
- baking soda and salt – To situation the dough.
- vegan butter – The bottom for the gochujang caramel. Select nut-free, if wanted.
- gochujang – Use roughly, relying on how a lot of a kick you need. You possibly can substitute the gochujang with cinnamon or a special scorching sauce of alternative.
- sugars – Brown sugar and powdered sugar sweeten the cookies.
- cinnamon – For flavoring the dough.
- coconut oil – Use refined coconut oil, so your gochujang cookies gained’t style like coconut.
- vanilla extract – For taste.
- molasses – Provides moisture, sweetness, and taste.
- maple syrup – Provides moisture and sweetness.
💡 Ideas
- When mixing the dry components, remember to press out the almond flour lumps. It is going to be a lot tougher to do when you add the moist components to the combination.
- You desire a thick, sticky cookie dough for the most effective outcomes.
The way to Make Gochujang Cookies
In a bowl, mix the almond flour, tapioca starch, baking soda, and salt. Combine properly, ensuring to press out any almond flour lumps.
Make the gochujang caramel by softening the vegan butter within the microwave a bit of bit. Combine within the gochujang, brown sugar, powdered sugar, and cinnamon till you have got a clean paste.
In a separate bowl, soften the coconut oil and mix it with the vanilla extract, molasses, and three tablespoons of maple syrup. Combine rather well. Regularly add this combination to the dry components. Combine completely till it types a clean dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time till it’s barely sticky. Drop teaspoons of the gochujang caramel onto the dough. Frivolously swirl it into the dough with out absolutely mixing.
Refrigerate the dough for at the least quarter-hour, 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 every cookie. When you’ve got leftover caramel, swirl a bit on prime of every cookie.
Bake for 11 to 13 minutes, till they unfold a bit of and the sides are set. They are going to nonetheless be a bit of bit gentle at this level. Let cookies cool on the baking sheet for 10 minutes after which serve.
Continuously Requested Questions
These are gluten-free cookies. You can also make them nut-free, as properly.
For nut-free, use a primary cookie dough recipe (like my coconut oil chocolate chip dough) with out the chocolate chips and swirl within the caramel. Guarantee that your vegan butter can also be nut-free. For gluten-free and nut-free, use my chickpea flour dough with out the chocolate chips.
Gochujang incorporates soy, so for soy-free, substitute with Asian chili sauce (ideally garlic free), or a little bit of scorching sauce or only a pinch of cayenne . Additionally make sure that your vegan butter is soy-free.
