Vegan Gluten-Free Salted Caramel Cookie Recipe

Beautiful salted caramel cookies made with rich salted caramel date paste sandwiched between buttery shortbread cookies. Enjoy the crisp bite of the shortbread and the chewy, caramel-like date filling — a perfect balance for an irresistible cookie.

What Makes This Recipe Great

These Salted Caramel Cookies vanished from my kitchen faster than I expected. I shared a couple with friends, but most were eaten in record time — truly a new favorite. I wanted a sandwich or linzer-style cookie for Valentine’s Day, and the result is a rich, buttery shortbread filled with a chewy, salted date caramel. The best part: this recipe contains no dairy, eggs, melted butter, oil, or refined sugar, yet it remains deeply satisfying.

Justin, a taste tester, called them “soft and scrumptious” and came back for seconds.

Happy baking!

Ingredient Notes

These Salted Caramel Cookies are vegan, gluten-free, oil-free, nut-free, and refined-sugar-free. The dough comes together in one bowl and can be cut into any shape — hearts are optional but fun. Below are the key ingredient notes to help you get the best texture and flavor.

• Tahini — A silky, nut-free alternative to oil or butter. Its slight bitterness and nutty flavor pair beautifully with sweet fillings. If you prefer, use cashew or sunflower seed butter, but you may need to adjust the flour quantity because those spreads are usually thicker than tahini.
• Gluten-Free 1:1 Flour Blend — This blend gives the cookies a classic shortbread texture. You can use oat flour, but the 1:1 blend is recommended for the best shortbread-like crumb.
• Maple Syrup — The liquid sweetener that contributes to the right cookie texture and a neutral sweetness.
• Vanilla Extract, Baking Powder, and a sprinkle of sea salt — Small additions that elevate flavor.
• Medjool Dates — The base of the salted caramel paste. Medjools are soft and naturally caramel-like. If needed, soak them beforehand to achieve a smooth paste.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl (hand or stand mixer), whisk together tahini, maple syrup, vanilla, and baking powder until smooth. Sift in the gluten-free flour and fold with a spatula until a workable, non-sticky dough forms.
3. Transfer the dough to a lightly floured or nonstick surface and roll to about 1/4-inch thickness using a rolling pin or a bottle. Cut out shapes with a circular cutter, making sure you have an even number for sandwiching. If you prefer, shape into cookie balls instead.
4. For the cutout version, use a small heart-shaped cutter to remove a center from half of the cookies. Place cookies on a baking tray and bake 9–12 minutes, until the edges are just lightly golden. The cookies will continue to firm as they cool, so avoid overbaking.
5. Allow cookies to cool completely on a rack. While they cool, prepare the salted caramel date paste.
6. To make the caramel paste: drain any soaked dates, add them to a food processor, and process until smooth. Scrape down the sides as needed. Add vanilla and optional maca or lucuma, then stream in warm water or coconut milk until you reach a silky texture. Season with salt to taste.
7. Once cookies are fully cooled, sandwich about a tablespoon (or to taste) of the date caramel between two cookies. If using the cutout cookies, place the heart-top cookie over the filled base to reveal the caramel through the hole.
8. Tip: Fill cookies just before serving when possible. The date caramel adds moisture that can soften the shortbread over time. If you prefer softer cookies, you can fill them all and store in an airtight container; to keep them crisper, fill only before serving.

Secrets to Success

• Use a small heart-shaped cutter for the top halves if you want the decorative sandwich look. For round cookies, common kitchen items like a jar mouth can work as a cutter.
• Bake on a nonstick silicone mat or parchment paper since these cookies are oil-free and slightly delicate. Avoid scraping them off the tray while hot to preserve shape.
• Soak dates in hot water ahead of time if they’re not very soft. Medjool dates yield the creamiest, most caramel-like paste. Blend with warm water or coconut milk until smooth and season with salt to taste.
• If you skip the cutout version, consider adding chocolate chips or chunks to the dough and sprinkling flaky sea salt on top for extra flavor contrast.

Storage Tips

Store assembled cookies in an airtight container in the refrigerator for up to a week. For best texture, fill cookies shortly before serving to keep the shortbread crisp. These chewy, caramel-filled cookies tend to disappear fast — consider making a double batch.

More Vegan Cookie Recipes

15 Healthy Vegan Valentine’s Day Recipes

Maple Tahini Cookies

Heartbeet Brownies

20+ Vegan and Gluten Free Cookies

If you try these Salted Caramel Sandwich Cookies, tag me on Instagram @veggiekins so I can see your creations and, if you like, share your rating and any substitutions in the comments below.

This post may contain affiliate links.