140g/1 cup whole wheat flour (or gluten free blend)
1/2 tsp sea salt
125ml/1/2 cup melted coconut oil (use refined)
125ml/1/2 cup pure maple syrup
1 tsp vanilla extract
60ml/1/4 cup non-dairy milk
75g – 150g/1/2 – 1 cup dark vegan chocolate chips
35g/1/3 cup pecan pieces
1 tbsp water
1/2 cup raw coconut sugar
2 tbsp pure maple syrup
1/2 tsp sea salt flakes
Preheat the oven to 180°C/350°F and spray an 8 inch tart pan with non stick spray.
In a large bowl, whisk together the oats, flour and salt. Make a well and add the coconut oil, maple syrup, vanilla and milk. Then, fold through the chocolate chips and pecans.
Meanwhile, place all of the caramel ingredients into a pan over a low-medium heat and gently heat, avoiding stirring, just until all of the sugar has dissolved (it will caramelise in the oven, do not caramelise on the stove as it will become bitter when baking).
Spread the cookie dough into the pan, making a few shallow indentations for pools of caramel to sit.
Pour a thin layer of caramel over the cookie, it’s good to keep some behind to heat further on the stove to make a sauce for drizzling.
Bake until puffed and golden, about 20 minutes. Remove from the oven and let the dangerously hot caramel cool a little before slicing, the inside should be warm and gooey.
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