Vegan Salted Caramel & Peanut Oat Cookies

If you’re a fan of peanut butter, caramel and cookies, this is the recipe for you. Delicious oaty, nutty biscuits with a naturally sweet salted ‘caramel’ squidgy centre…Yeh I know, that’s healthy food porn right there enough to make anyone drool…

Thanks to the guys at Hi-Pro Nutrition for sending me tubs of their high protein peanut butter (crunchy AND smooth – they know the way to my heart!), you could use either variety in these easy, dairy / gluten / refined sugar free treats. Ideal as an energy-boosting snack to fuel a gym session or to devour after!


For the cookies –

  • 1 cup oats (I used Mornflake – you can use gluten-free)
  • ¼ cup buckwheat flour
  • 1 teaspoon cinnamon
  • 1 large overripe banana
  • 2 tablespoons coconut sugar (I used The Coconut Company)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 heaped tablespoon Hi-Pro smooth peanut butter
  • 2-3 tablespoons almond milk (I used Alpro)

For the date caramel –

  • ½ cup dates, soaked in boiling water for 10 minutes (I used Whitworths)
  • 1 teaspoon lucuma powder
  • 1 teaspoon vanilla extract
  • Pinch of Himalayan salt
  • 1-2 tablespoons almond milk

Sweet Freedom’s Choc Shot, to drizzle


Get baking!

  1. I suggest making the date caramel first: Drain the soaked dates and tip into a high-power blender (I use my NutriNinja) along with the other ingredients. Whizz up until thick and smooth, then scrape out into a jar or container and keep in the fridge until needed – lasts up to 1 week.
  2. Now get started with the cookies: Preheat the oven to 180 degrees C and line a baking sheet with greaseproof paper.
  3. Place the oats in a blender and whizz up to produce a flour-like consistency. Tip into a bowl and mix with the buckwheat flour and cinnamon.
  4. Mash the banana and whisk well with the coconut sugar, maple syrup, vanilla extract, nut butter and almond milk until smooth.
  5. Pour this into the dry ingredients and mix to combine and form a soft dough (if too sticky, add a little more flour; if too dry add a dash more milk).
  6. Divide into about 8 balls then press down and create a thumb-print in each one, leaving a thick side around it.
  7. Take a small teaspoon of the date caramel and place in the middle of each cookie and repeat with them all. Bake for about 10-12 minutes, until lightly golden and firm.
  8. Leave to cool on the baking tray. Drizzle over some Choc Shot over each – then enjoy!


Keep any leftover cookies in an airtight container in the fridge for up to 3 days.