Super decadent, ooey, gooey Caramel Chocolate Chip Deep Dish Cookies are the ultimate dessert.  There isn’t anything better than this ultra-delicious warm cookie fresh from the oven.  These deep dish cookies boast luscious caramel, chocolatey goodness, and are unbelievably scrumptious! Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Hi!  Robin here!

Happy 30^thBirthday Monkey!  Actually, Thursday, May 24^this Monkey’s 30^thbirthday.  I remember the day she was born, not only because we welcomed our beautiful baby girl into the world, but I was sicker than a dog.  Monkey was in fetal distress several times during my labor and delivery, and she really struggled to get here as I was in the hospital with severe food poisoning, which put me in labor.  I had consumed meat from a buffet earlier that day.  I got food poisoning due to the restaurant’s lack of the appropriate monitoring of buffet food according to health and food safety standards.  Just another great reason to be Whole Food Plant Based, right?

Monkey

Monkey is truly one of the sweetest people on this planet. I know you are probably thinking I am biased because I am her mother (and I am), but honestly, she has such a good heart.  She is quiet, reserved, and introverted person, yet she can be goofy and is also blessed with a great sense of humor.  I always say that she has a gentle soul.  She is fiercely loyal to her friends and family, and she will go out of her way to help others in need.

I love the beautiful, artistic, creative, and hard-working person that she has become.  She is a mad woman in the kitchen and outcooks me every day of the week.  She has an exceptional palate, which allows her to detect even the subtlest flavors.  I love her incredible drive about this foodie blog.  She loves it so much.

Birthday Cookie

I asked Monkey what she wanted for her birthday.  In her typical humble “Monkey response,” she said she didn’t want anything for her 30^thbirthday.  She said that she felt blessed and that she already had everything she could ever possibly want. Soooo, I set out to make her a birthday cookie as I know Monkey LOVES cookies.  This cookie is an adaptation of the Deep Dish Salted Caramel Chocolate Chip Blondies from With Salt and Wit, which I know Monkey loves as we’ve made these in the past when we were vegetarians. I converted the recipe to Whole Food Plant Based, and after numerous kitchen tests, I finally landed on the ultimate WFPB dessert cookie.

Whole Food Plant Based Dessert

This cookie is so decadent and is super yummy.  It is definitely one of those “celebration” type of desserts, and not something you want to indulge in every week.  I made it Whole Food Plant Based compliant using maple syrup and date sugar.  It is also gluten free.  I used Semi-Sweet Mega Chunk Chocolate by Enjoy Life which is dairy, nut, soy free, and gluten free chocolate.

Monkey thoroughly enjoyed all the kitchen tests that I made.  We ultimately landed on “Kitchen Test #4.”  It is so gosh darn delicious that we were high-fiving each other.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Ameera here!

Awe Mom!  You are the bestest!  Thank you for this beautiful birthday post in celebration of my 30^th, and for all those “advance” birthday kitchen test cookies.  LOL   I love these cookies so much. They are ultra-decadent!  We hope you love them as much as we do!

Products Used:

• 3 – 5-inch ramekins
• Cookie sheet to hold the ramekins for easy oven removal

Caramel Chocolate Chip Deep Dish Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 9 minutes
• Cook Time: 21 minutes
• Total Time: 30 minutes
• Yield: 3-5 cookies 1x
• Category: Dessert

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Description

Super decadent, ooey, gooey Caramel Chocolate Chip Deep Dish Cookies are the ultimate dessert.  There isn’t anything better than this ultra-delicious warm cookie fresh from the oven.  These deep dish cookies boast luscious caramel, chocolatey goodness, and are unbelievably scrumptious! Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Caramel Sauce Ingredients:

• ¼ cup almond butter
• ¼ cup 100% pure organic maple syrup 

Cookie Ingredients:

• 1 cup almond flour, lightly packed
• 1 ¼ teaspoon baking powder
• Pinch of sea salt
• ¼ teaspoon cinnamon
• 1 Tablespoon + 1 teaspoon almond butter
• 2 Tablespoons + 1 teaspoon date sugar
• ¼ cup organic unsweetened applesauce
• 3 Tablespoons unsweetened plain plant milk (we used almond milk)
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips (we used Enjoy Life Semi-Sweet Chocolate Mega Chunks.  Also, Enjoy Life Dark Chocolate Chip Morsels can be used.), divided

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Instructions

Caramel Instructions

1. Preheat oven to 350 F.
2. Grease 3 small 5-inch ramekins (5 inches across) with almond butter, and set on a cookie sheet. (Makes 3 cookie desserts).
3. In a small bowl, make the caramel sauce by combine the Caramel Sauce ingredients, almond butter and maple syrup. Blend until mixed well and smooth.  Pour equally into the 3 greased ramekins. Smooth out the caramel. It is sticky. Do the best you can to smooth it out. Don’t worry if you can’t get it completely smoothed out.  It will melt evenly across the bottom once in the oven.
4. Place 6 to 7 chocolate chips on top of the caramel mixture, set aside.

Cookie Instructions

1. In a small mixing bowl, combine the almond flour, sea salt, baking powder, date sugar, and cinnamon. Then add the applesauce, vanilla, almond butter, and plant milk to the dry ingredients. Stir together until just combined (no mixer is required).
2. Then evenly distribute the cookie batter into the 3 ramekins, smooth out the cookie batter on top of the caramel/chocolate chip mixture.
3. Evenly distribute approximately 7 to 8 chocolate chips on top of the cookie batter, push them down a little bit so they are secure in the cookie batter.
4. Place in the oven and bake for 21 minutes or until the cookie is set.
5. Remove from the oven and let rest for 10 minutes.
6. Enjoy warm!

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Notes

*Preheated Oven:  Make sure the oven is fully preheated before placing the pazookie desserts into the oven.

*Cookie Sheet:  Placing the ramekins on a cookie sheet makes it easier to put them in the oven and remove.

*5-inch ramekin:  The 5-inch ramekin works perfectly for 3 deep dish cookies

*Eat while warm:  The caramel at the bottom tends to harden up a little when it cools, but this dessert is a warm and luscious treat if eaten warm. If it cools, warm up and serve. Super DELICIOUS!!!

Storage:  Use within 3 days.

*This cookie is an adaptation of the Deep Dish Salted Caramel Chocolate Chip Blondies from With Salt and Wit.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here