Description
These no-bake salted caramel cookies are chewy, sweet, and perfectly finished with a touch of flaky sea salt. Made with oats, SunButter, and maple syrup, they're an easy and customizable treat that doesn’t require an oven.
Ingredients
- 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
Instructions
- 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.
Notes
- Use certified gluten-free oats for a gluten-free version.
- Swap SunButter with almond or cashew butter if preferred.
- Try mix-ins like mini chocolate chips, chopped pecans, or freeze-dried raspberries for variety.
- Store at room temperature for 5 days, in the fridge for 3 weeks, or freeze for up to 3 months.
- Use a cookie scoop for evenly sized portions.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
