A fun twist on a classic no-bake cookie, these Salted Caramel No-Bake Cookies have a dense chewy texture with sprinkles of crunchy sea salt. These are a great cookie for kids to make!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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No-Bake Cookies with a Fun Twist!
My mom’s chocolate no-bake cookies were my favorite growing up. Last year, I posted a healthy no-bake cookie recipe. It’s similar to the chocolate ones my mom made, but with less sugar and more nutrient-dense ingredients!
I adore SunButter, and have been wanting to try a version with it. I have found that SunButter combined with maple syrup and a little sea salt creates a caramel-like texture and flavor, so knew this would be a magical combo for these cookies! (see this Caramel Greek Yogurt fruit dip!)
No bake cookies are so simple to make. A few ingredients are gently heated in a double boiler, and then oatmeal is added to the mix. The cookie dough is dropped in mounds on a baking tray and allowed to set.
This version is made with nut butter, coconut oil, and a little maple syrup, instead of lots of white sugar or condensed milk.
Sorry mom, the outcome is even better than the originals. Not having to worry about a sugar crash is a bonus!
I use sugar free white chocolate or butterscotch chips for this version, to keep them lower in sugar. This allows them to set perfectly every time. White chocolate is easier to find, but the butterscotch really adds to the caramel flavor!
SunButter is an incredible option for baking. It’s made from sunflower seeds, meaning it’s safe for people who have nut or peanut allergies. As a peanut allergy sufferer myself, I love companies that make safer options!
Plus, it just tastes amazing. Use it in any recipe you would typically use peanut butter! I use SunButter No Sugar Added so I can control the sweetness of my recipes.
Hop on over to SunButter’s website to see where it’s sold near you!
What You’ll Need:
- White Chocolate Chips (I use ChocZero for a sugar-free option — or use ChocZero Butterscotch baking chips)
- Maple Syrup
- Coconut Oil
- SunButter No Sugar Added
- Sea Salt
- Vanilla
- Oatmeal (I use these glyphosate free oats)
- Unsweetened Coconut (if coconut isn’t for you, skip, or use 2 tablespoons of hemp seeds instead)
- Flakey Sea Salt
- Optional: Mini chocolate chips, chopped walnuts or pecans, cacao nibs, or freeze dried raspberries)
How to Make Salted Caramel No Bake Cookies
Step 1: Line a baking tray with parchment paper and set aside.
Step 2: Add white chocolate chips to a double boiler, along with coconut oil. Heat gently while stirring until the chocolate chips are melted.
Step 3: Remove the bowl from heat, and stir in SunButter, maple syrup, sea salt, and vanilla.
Step 4: Add the oatmeal and coconut, and stir until combined.
Step 5: Use a cookie scoop to scoop onto the prepared pan. A 2-tablespoon cookie scoop will make 12 large cookies. Use a smaller scoop to make about 18 smaller sized cookies.
Step 6: Sprinkle flakey sea salt on the top of each cookie.
Step 7: Refrigerate cookies for about 1 hour to set. Store cookies in the refrigerator or the freezer to keep from melting.
How to Store Leftover Cookies
After cookies have set, pack them in an airtight container.
Cookies can be stored at room temperature for up to 5 days. For best results, store in the refrigerator up to 3 weeks, or in the freezer for up to 3 months.
Variations
Nut Butter: Any kind of SunButter will work in this recipe! You can also use almond butter or cashew butter in place of the sunflower seed butter.
Add Mix-Ins: Add a fun twist to these cookies by stirring in 2-3 tablespoons of mini chocolate chips, chopped nuts (like pecans), or freeze dried raspberries or strawberries.
Vegan Caramel Cookies: White chocolate has milk powder, so these cookies are not vegan. Use Evolved White Chocolate in place of the chocolate chips to make these work for a plant-based lifestyle.
Other Delicious Cookie Recipes
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Salted Caramel No Bake Cookies
Ingredients
- 1/2 cup white chocolate chips *sugar free recommended, or use butterscotch baking chips
- 2 tablespoons coconut oil
- 2/3 cup SunButter No Sugar Added
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cups rolled oats
- 1/4 cup unsweetened coconut
- flakey sea salt to garnish
Instructions
- Line a baking tray with parchment paper and set aside.
- Add white chocolate chips to a double boiler, along with coconut oil. Heat gently while stirring until the chocolate chips are melted.
- Remove the bowl from heat, and stir in SunButter, maple syrup, and vanilla.
- Add the oatmeal and coconut, and stir until combined.
- Use a cookie scoop to scoop onto the prepared pan. A 2-tablespoon cookie scoop will make 12 large cookies. Use a smaller scoop to make about 18 smaller sized cookies.
- Sprinkle flakey sea salt on the top of each cookie.
- Refrigerate cookies for about 1 hour to set. Store cookies in the refrigerator or the freezer to keep from melting.
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