I recently discovered this delicious no-bake salted caramel cookie recipe—each bite is chewy, sweet, and finished with just a pinch of flaky sea salt.

Why You’ll Love This Recipe

I love how effortlessly these cookies come together—no oven needed, just a stovetop and fridge. I appreciate the chewy texture from oats, the rich caramel flavor from SunButter and maple syrup, and the satisfying crunch of sea salt. Plus, I can customize them with extra mix-ins to suit my mood.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup sugar-free white chocolate chips (or butterscotch baking chips)
2 Tbsp coconut oil
2⁄3 cup SunButter (no‑sugar‑added)
2 Tbsp maple syrup
1 tsp vanilla extract
¼ tsp sea salt
1½ cups rolled oats
¼ cup unsweetened coconut (optional)
Flaky sea salt, for sprinkling

directions

Line a baking tray with parchment paper and set it aside.
In a double boiler over gentle heat, melt the white chocolate chips with coconut oil while stirring steadily.
Remove from heat and stir in SunButter, maple syrup, vanilla, and sea salt.
Add oats and coconut, stirring until everything is evenly coated.
Scoop tablespoon-sized mounds onto the tray (12–18 cookies, depending on size).
Sprinkle each mound with flaky sea salt.
Refrigerate for about 1 hour, or until the cookies are firm.

Servings and timing

This recipe makes 12 large or about 18 smaller cookies.

Prep time: ~10 minutes
Chill time: ~1 hour
Total time: ~1 hour 10 minutes

Variations

Nut Butter Swap: I’ve tried almond or cashew butter instead of SunButter—both taste great.
Mix‑Ins: I sometimes add mini chocolate chips, chopped pecans, or freeze‑dried raspberries for extra texture and flavor.
Vegan Option: Using a dairy‑free white chocolate substitute makes these suitable for a plant‑based diet.

storage/reheating

I store these cookies in an airtight container. At room temperature, they last up to 5 days. In the fridge, they stay fresh for about 3 weeks, and in the freezer for up to 3 months. I usually let frozen cookies thaw at room temperature before enjoying.

FAQs

How can I make them without SunButter?

I've successfully swapped SunButter for creamy almond or cashew butter—just use the same quantity and the cookies still turn out chewy and caramel‑rich.

Can I reduce the sweetness?

If I want them less sweet, I use sugar‑free baking chips or cut the maple syrup to 1 Tbsp. A bit more sea salt balances out the sweetness nicely.

Will oats work if I don’t have coconut?

Absolutely—I’ve omitted coconut with no issues. If I want a nutty boost, sometimes I add hemp seeds instead.

Can these be made gluten‑free?

Yes, as long as you choose certified gluten‑free oats, they are perfect for a gluten‑free diet.

What’s the best way to portion them?

I use a two‑tablespoon cookie scoop for large cookies (yields 12), and a one‑tablespoon scoop for smaller ones (for about 18 cookies).

Conclusion

I love how easy, customizable, and delicious these no-bake salted caramel cookies are. With their chewy oat base, smooth caramel flavor, and satisfying sprinkles of sea salt, they’ve quickly become one of my go-to treats—no oven required!