Vegan

Gochujang Caramel Cookies (gluten-free with nut-free options)

Spicy-sweet-buttery gochujang caramel cookies are chewy perfection! They’re caramelly and absolutely delicious. These almond flour cookies are quick easy vegan and gluten-free

close-up of gochujang caramel cookies on the baking sheet

Spicy cookies might sound strange at first, but think about something like a ginger snap, with that perfect balance of sweetness and heat. These gochujang caramel cookies have a similar balance with an amazing flavor.

Inspired by Eric kim’s New York Times recipe, I couldn’t resist giving this intriguing flavor combo a spin with a gluten-free, vegan version. These gochujang caramel cookies are sweet and chewy with just the right kick of heat.

I used my go-to almond flour cookie dough instead of the butter sugar flour dough. The almond flour dough is versatile and super easy to work with. No need to beat butter and sugar or worry about errors in measurement. You just have to adjust the liquid to get the texture you want. A thicker batter will give you thicker, and chewier cookies, while a wetter batter yields delightfully crisp results. If your batter has too much moisture, the cookies will spread out and give you the texture of lace cookies.

These cookies are really all about the amazingly delicious gochujang caramel. That sweet, spicy, buttery goodness gets swirled into the cookie dough for bursts of flavor in every bite.

Gochujang is a spicy delicious Korean fermented Chile paste that I love to use in many of my savory recipes. If you don’t want to use gochujang, add in some sambal oelek, sriracha, or your favorite hot sauce to give it that spicy flavor profile. Or omit all heat and just add more cinnamon instead for heat-free.

gochujang caramel cookies on the baking sheet

Why You’ll Love Gochujang Caramel Cookies

sweet, spicy, buttery cookies with a chewy texture and amazing flavor
sticky-sweet gochujang caramel packs the perfect amount of heat
easy-to-make in less than half an hour
naturally gluten-free with easy nut-free options

More Almond Flour Cookies

Ginger Molasses Cookies
Almond Flour Snickerdoodles
PB&J Cookies
Chocolate Thumbprint Cookies
Baklava Cookies

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Vegan

Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan.

malvani chicken curry in the pan after cooking

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques.

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

close-up of malvani chicken curry in the pan after cooking

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.