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These Vegan Cherry Caramel Brûlée Cookies are soft and chewy in the centre, packed with juicy fresh cherries and homemade caramel brûlée that melts into the cookie dough as it bakes. The caramelised pieces underneath the cookies turn lightly crisp, while extra brûlée on top adds a delicious crunchy finish. Finished with more fresh cherries for a burst of juicy, fruity flavour, these vegan cherry cookies are the perfect balance of soft, crisp, sweet and fresh. They’re an indulgent dairy-free and eggless dessert that’s perfect for cherry season and anyone who loves the combination of cherries and caramel.

Why you’ll love these cookies…

• Fresh cherries: Juicy cherry pieces add bursts of bright, fruity flavour throughout the cookies.
• Caramel brûlée: Homemade caramel melts into the dough as it bakes, creating rich caramelised flavour.
• Unique texture: Soft, chewy centres contrast with crisp caramel pieces and lightly caramelised edges.
• Crunchy topping: Extra caramel brûlée on top creates a crisp, crackly finish in every bite.
• Sweet & fruity: Rich caramel and fresh cherries create a delicious balance of flavours.
• Something different: A creative twist on classic cookies that’s perfect for cherry and caramel lovers.

Ingredients for these Cherry Caramel Brûlée Cookies

• All-purpose flour: Gives the cookies structure while keeping them soft and chewy.
• Salted vegan butter: Used in both the cookie dough and caramel brûlée, adding richness and helping create a tender texture and crisp caramel.
• Light brown sugar: Adds moisture, chewiness and a subtle caramel flavour.
• Granulated sugar: Used in both the cookie dough and caramel brûlée, adding sweetness and creating crisp, caramelised pieces.
• Vanilla extract: Enhances the cherry and caramel flavours.
• Baking powder: Gives the cookies a soft, tender texture.
• Salt: Used in both the cookie dough and caramel brûlée to balance the sweetness and enhance the flavours.
• Fresh cherries: Add juicy bursts of bright, fruity flavour.

Making the caramel brûlée…

This caramel brûlée is what makes these cookies so special. As it bakes, the caramel melts into the soft cookie dough, creating little caramelised pockets throughout, while some pieces crisp up around the edges for a delicate crunch. The extra brûlée on top becomes beautifully crisp and crackly, giving you that irresistible contrast between a soft, chewy cookie and a brittle caramel crunch in every bite.

Add the granulated sugar to a saucepan over medium heat and let it melt, stirring occasionally, until it starts to turn golden. As soon as the sugar begins to turn golden, remove the pan from the heat. It will continue to caramelise from the residual heat. Add the vegan butter and salt immediately, stirring quickly and continuously until the butter is fully incorporated and the caramel is smooth and glossy. If the butter takes a little while to mix in, keep stirring quickly until everything comes together.

Pour the caramel onto a lined baking sheet and spread it into a thin, even layer. Immediately sprinkle the top with a little extra salt, then leave it to cool completely until firm and brittle. Once hardened, break the caramel into small pieces to fold through the cookie dough.

Making the Soft, Chewy Cherry Cookie Dough…

In a large bowl, using a handheld mixer, rubber spatula or wooden spoon, combine the light brown sugar, granulated sugar, melted vegan butter, vanilla extract and flax egg. Mix until smooth and well combined, scraping down the sides of the bowl as needed. Add the flour, baking soda and salt, and mix until a soft cookie dough forms. It may look slightly dry at this point, but that’s exactly what you want. The fresh cherries release their juices as they bake, bringing extra moisture to the cookies. Gently fold in the halved or quartered cherries and pieces of caramel brûlée, distributing them throughout the dough so you get juicy cherry and caramel in every bite.

Using a 2-tablespoon cookie scoop, scoop portions of dough and dollop them directly onto a lined baking sheet. If you’re using measuring spoons instead, measure out 2 tablespoons of dough and gently roll each portion into a ball before placing it on the baking sheet. You’ll likely be able to bake about 4-6 cookies per tray.

Baking & final touches…

Bake for 11–15 minutes, or until the cookies are lightly golden around the edges. Allow them to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. The cookies will continue to cook slightly as they cool from the residual heat, helping them set while keeping the centres soft and chewy.

While the cookies are still warm, sprinkle a little extra caramel brûlée over the top and add a few fresh cherry halves. For an extra sweet and salty finish, optionally sprinkle with a little flaky salt. Enjoy!

Tried This Recipe?

If you try these Vegan Cherry Caramel Brûlée Cookies, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.

And if you loved these vegan cinnamon rolls, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡

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