Preheat oven to 350F and line baking sheet with parchment paper.

In a large bowl, mix together all cookie ingredients until well combined.

Shape into cookies and press down center by using the back of a teaspoon measuring spoon. Form them so they have less cracks on the side while still having a dent in the center. They will flatten as they cook.

Bake for 20 minutes and once they are golden brown, take out of oven and use teaspoon measuring spoon to press down center again to ensure indent.

While cookies are cooling, start making caramel by adding coconut cream, coconut sugar, coconut oil, and salt in a medium sauce pan. Turn heat on medium and stir consistently.

Once caramel comes to a boil, reduce heat to medium-low and stir constantly for 10-15 minutes or until thickened. It will thicken with time over low heat, but will burn on high heat!

Once caramel has thickened, turn off heat and add vanilla.

Add 1 tsp of caramel to each cookie.

Optional drizzle with melted chocolate, sprinkle with finely chopped pecans, and extra flaked sea salt.