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Coconut Caramel "Twix" Cookies - Gluten Free & Vegan

Coconut Caramel “Twix” Cookies – Gluten Free & Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 10-12 cookies

Ingredients

For the Shortbread Cookies:

  • 1 cup gluten free all-purpose flour (I use “Better Batter“)
  • 1/4 cup vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla 

For the Caramel Layer:

For the Chocolate Layer:

  • 1/2 cup vegan chocolate chips (I use “Enjoy Life” brand)
  • 1/2 tsp refined coconut oil, melted (avocado or grapeseed oil should work as well) 

Instructions

For the Shortbread Cookies:

  1. Preheat your oven to 350°F.
  2. Add softened butter to a medium sized bowl and use a hand mixer to mix the butter until creamy.
  3. Add maple syrup and vanilla to the butter and mix until combined. 
  4. Stir in flour and salt with a spoon until a dough forms.  Use your hands to press the dough together to form a ball.
  5. Transfer dough to a piece of parchment paper.  Press the dough down slightly with your hands and then place another piece of parchment paper on top of the dough.  Roll the dough into a circle 1/4″-1/2″ thick.  Use a 3 inch circle cookie cutter or glass to cut out round cookies.  Repeat this step until all of the dough has been used and you have 10-12 cookies.
  6. Transfer parchment paper with cookies to a sheet tray and use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
  7. Bake for 14 minutes.  Cookies should be fairly firm and the edges should be slightly golden brown. 
  8. Transfer the cookies to a cooling rack and then place the cooling rack on the cookie sheet covered in parchment paper to prepare for covering in caramel.  

For the Caramel Layer:

  1. When the cookies have about 8 minutes left, start preparing the caramel.  Unwrap all of the caramels and place in a small saucepan with 2 tbsp of dairy free milk.  Heat over medium-low heat, stirring constantly so it doesn’t burn.
  2. Use a thermometer to see how hot the caramel is getting.  The caramel needs to reach 220 degrees before removing it from the heat (about 5-7 minutes). 
  3. Remove the caramel from the heat and allow to cool for around 8 minutes.  Stir occasionally to check the thickness of the caramel.  
  4. The caramel needs to be thick enough to spoon onto the cookies without it running off.  Don’t wait too long or the caramel will be too hard to spread. 
  5. Spoon the caramel mixture evenly over each cookie.  Refrigerate 5-10 minutes or until caramel is solid. 

For the Chocolate Layer:

  1. While the caramel layer is setting up, melt the vegan chocolate chips and coconut oil in a microwave safe bowl for 30 seconds at a time.  Stir in between each interval until melted. 
  2. Remove the cookies from the refrigerator and spoon the chocolate evenly over the top of the cookies. 
  3. Return the cookies to the refrigerator for 10-15 minutes or until the chocolate layer is firm. 
  4. Store in an airtight container in the refrigerator. 

Notes

Shortbread cookies adapted from Unconventional Baker.

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