Vegan Keto Cookie Caramel Cookie Bars (gluten-free, soy-free, dairy-free, egg-free)

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Vegan Keto Cookie Caramel Cookie Bars (gluten-free, soy-free, dairy-free, egg-free)

40 minutes
Calories 340kcal


  • 1/2 cup coconut oil (softened)
  • 1/2 cup unsweetened coconut milk (softened)
  • 2 tablespoons psyllium husks (softened)
  • 2 tablespoons sweetener (softened)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup coconut flakes (softened)
  • 1/2 cup macadamia nuts (softened)
  • 1 ounce unsweetened baking chocolate
  • 1/4 cup dulce de leche (softened)


  • Preheat the oven to 350°F (177°C) and line an 8”x8” (20cm x 20cm) brownie pan with parchment paper, leaving at least 2” (5cm) extra on two opposing sides to help with removal.
  • In a medium mixing bowl, stir together the coconut oil, coconut milk, psyllium, granulated sweetener, salt and vanilla until completely combined and smooth.
  • This takes about a minute of stirring.
  • Add in the coconut flour, coconut flakes, macadamia nuts and chocolate and stir until everything is evenly distributed.
  • The dough will resemble a drop cookie dough batter.
  • Press the dough evenly into the brownie pan and bake for 30 minutes, until the peaks begin to turn golden, and the dough is firm to the touch.
  • Remove from the pan using the extra parchment as handles and let cool for an hour so the bars have time to set up.
  • You could always speed up this process by putting the bars in the freezer for about 15 minutes - just don’t forget them! Once cooled, slice into 9 equal portions and either drizzle or pipe the Quick Coconut Dulce de Leche on top.
  • To store: Refrigerate in a covered container for up to four days or freeze for up to a month.


Calories: 340kcal

Originally posted 2019-02-20 18:16:30.

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