Spicy, candy, and buttery Gochujang Caramel Cookies are chewy perfection! They’re caramelly and completely scrumptious. These almond flour cookies are vegan, fast and simple, and gluten-free
Spicy cookies could sound unusual at first, however consider one thing like a gingerbread cookie, with that good steadiness of candy and spicy. These gochujang caramel cookies have the same steadiness with wonderful taste.
Impressed by Eric Kim’s New York Occasions recipe, I could not resist giving this intriguing taste mixture a spin with a vegan and gluten-free model. These caramel gochujang cookies are candy and chewy with simply the appropriate contact of spiciness.
I used my almond flour cookie dough as an alternative of the butter flour and sugar dough. Almond flour dough is flexible and really simple to work with. No must cream butter and sugar or fear about measurement errors. Simply modify the liquid to get the feel you need. A thicker batter will lead to thicker, chewier cookies, whereas a moister batter will produce deliciously crispy outcomes. If the dough has an excessive amount of moisture, the cookies will unfold and provide the texture of lace cookies.
These cookies are literally all in regards to the extremely scrumptious sweet gochujang. That candy, tangy, buttery goodness mixes with the cookie dough to ship explosions of taste in each chunk.
Gochujang is a scrumptious and spicy Korean fermented chili paste that I really like to make use of in lots of my savory recipes. When you do not wish to use gochujang, add a bit of sambal oelek, sriracha, or your favourite sizzling sauce to offer it that spicy taste profile. Or skip the warmth altogether and simply add extra cinnamon so it would not have the warmth.
Why You will Love Gochujang Caramel Cookies
- Candy, tangy, buttery cookies with a chewy texture and wonderful taste
- Sticky candy gochujang sweet packs the right quantity of warmth
- simple to make in lower than half an hour
- naturally gluten-free with simple nut-free choices
Extra almond flour cookies
For the Gochujang sweet
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In a bowl, mix the almond flour, tapioca starch, baking soda and salt. Combine effectively, ensuring to take away any clumps of almond flour.
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do the gochujang sweet softening the vegan butter within the microwave a bit of. Combine within the gochujang, brown sugar, powdered sugar and cinnamon till you’ve a easy paste.
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In a separate container, soften the coconut oil and mix it with vanilla extract, molasses and three tablespoons maple syrup. Combine very effectively. Little by little add this combination to the dry substances. Combine effectively till forming a mushy dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time till barely sticky. Drop teaspoonfuls of gochujang sweet on the dough. (You needn’t use all of it in case you’re undecided in regards to the taste.) Swirl it flippantly into the dough with out mixing fully.
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Refrigerate the dough for no less than 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 paper-lined baking sheet for every cookie. You probably have leftover caramel, stir some on prime of every cookie. Bake for 11 to 13 minutes, till unfold barely and edges are set. At this level they may nonetheless be a bit of mushy. Let the cookies cool on the baking sheet for 10 minutes after which serve.
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Hold it on the counter through the day. Refrigerate for as much as 4 days, freeze for months.
For nut-free merchandise, use a primary cookie dough recipe (like my dough with chocolate chips and coconut oil) with out the chocolate chips and add the caramel. Be sure your vegan butter can be nut-free.
For gluten-free and nut-free merchandise, use my chickpea flour dough with out the chocolate chips.
Gochujang incorporates soy, so if it is soy-free, you may wish to substitute Asian chili sauce (ideally non-garlic), or a bit of sizzling sauce, or only a pinch of cayenne. Additionally be sure your vegan butter is soy-free.
To organize with out chili/spicy: omit the gochujang, add 1/2 extra teaspoon cinnamon to make a cinnamon butter and stir.
Energy: 117energy, Carbohydrates: 10gram, Protein: 2gram, Fats: 8gram, Saturated fat: 2gram, Polyunsaturated fat: 0.2gram, Monounsaturated fat: 0.3gram, Sodium: 54mg, Potassium: 34mg, Fiber: 1gram, Sugar: 6gram, Vitamin A: 33UI, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 1mg
Diet info is calculated mechanically and may solely be used as an estimate.
Substances and substitutions
- almond flour – That is the bottom of your cookie dough. For nut-free doughs, see various doughs within the recipe card.
- tapioca starch – Acts as a binder.
- baking soda and salt – To situation the dough.
- vegan butter – The bottom of gochujang sweet. Select nut-free, if essential.
- gochujang – Use roughly, relying on how a lot kick you need. You’ll be able to exchange the gochujang with cinnamon or one other sizzling sauce of your selection.
- sugars – Brown sugar and powdered sugar sweeten the cookies.
- cinnamon – To taste the dough.
- coconut oil – Use refined coconut oil so your gochujang cookies do not style like coconut.
- vanilla extract – To present it taste.
- molasses – Provides moisture, sweetness and taste.
- maple syrup – Provides moisture and sweetness.
💡 Suggestions
- When mixing the dry substances, you’ll want to take away any clumps of almond flour. Will probably be rather more tough to make when you add the moist substances to the combination.
- You need a thick, sticky cookie dough for finest outcomes.
How you can make Gochujang cookies
In a bowl, mix the almond flour, tapioca starch, baking soda and salt. Combine effectively, ensuring to take away any clumps of almond flour.
Make the gochujang caramel by softening the vegan butter within the microwave a bit of. Combine within the gochujang, brown sugar, powdered sugar and cinnamon till you’ve a easy paste.
In a separate container, soften the coconut oil and mix it with vanilla extract, molasses and three tablespoons maple syrup. Combine very effectively. Little by little add this combination to the dry substances. Combine effectively till forming a mushy dough. If the dough feels too dry or stiff, add 1 to 2 teaspoons of maple syrup at a time till barely sticky. Drop teaspoonfuls of gochujang sweet on the dough. Swirl it flippantly into the dough with out mixing fully.
Refrigerate the dough for no less than 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 paper-lined baking sheet for every cookie. You probably have leftover caramel, stir some on prime of every cookie.
Bake for 11 to 13 minutes, till unfold barely and edges are set. At this level they may nonetheless be a bit of mushy. Let the cookies cool on the baking sheet for 10 minutes after which serve.
Incessantly requested questions
They’re gluten-free cookies. You may as well make them nut-free.
For nut-free merchandise, use a primary cookie dough recipe (like my dough with chocolate chips and coconut oil) with out the chocolate chips and add the caramel. Be sure your vegan butter is nut-free too. For gluten-free and nut-free merchandise, use my chickpea flour dough with out the chocolate chips.
Gochujang incorporates soy, so whether it is soy-free, exchange it with Asian chili sauce (ideally with out garlic), or a bit of sizzling sauce or only a pinch of cayenne. Additionally be sure your vegan butter is soy-free.
