Vegan Chewy Ginger Cookies with Coconut Condensed Milk Caramel

I simply couldn’t refer to these cookies without mentioning them in all their glory. They are awesome just as they are, but when topped with the salted caramel, they are truly one of my favourite sweet things.

I used Nature’s Charm coconut condensed milk to make a quick thick caramel, such a game changer for those of you who can’t eat or don’t like to eat dairy for whatever reason.

Chewy cookies, gooey sweet salted caramel and pecans for a final crunch.

I can’t resist a little coarse salt on top, I know it’s a love hate thing for some people, but I’m very much a lover of salt on my sweet goodies.

The coarse sugar on the outside give a beautiful crunch and this time of year I’m all about all the pecan things so they add a nice little extra dimension if you’re feeling festively fancy!

This post is sponsored by Natures Charm, all opinions are my own.

Ginger Cookies with Salted Caramel

Print Recipe
By Serves: 16 Prep Time: 15 minutes Cooking Time: 11 - 12 minutes


  • **For the Caramel**
  • 1 can Nature's Charm Coconut Condensed Milk
  • 100g soft brown sugar or coconut sugar
  • ¼ cup (55g) vegan butter
  • Generous pinch of salt
  • **For the Cookies**
  • ½ cup (110g) vegan butter, softened to room temperature
  • 50g blackstrap molasses
  • 150g soft brown sugar
  • 200g all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tbsp ground ginger
  • ½ tbsp ground cinnamon
  • Pinch of nutmeg
  • 60g coarse sugar for rolling
  • Pecans for serving



Place caramel ingredients into a pot over a medium heat. Allow to simmer as the sugar dissolves and the butter melts. Simmer for 10 minutes, until thickened and rich in colour. Set to one side to cool. Can be prepared a couple of days in advance and stored in the fridge.


For the cookie, cream together butter, molasses and sugar in a mixer or using an electric beater in a large bowl.


Sift in flour, baking powder, soda, ginger, cinnamon and nutmeg. Fold or beat to combine.


Divide dough into 16 balls.


Roll each ball in the coarse sugar to coat.


Place balls 2 inches apart on baking paper lined trays.


Bake in a preheated oven for 11-12 minutes. Allow to cool on the tray to firm up.


Top with 1 tsp of the caramel, a pecan or two and some coarse salt to serve.*


*Place the caramel on top just before serving.

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