These chocolate gluten free thumbprint cookies have a spoonful of dairy free caramel in the middle and are sprinkled with chocolate toffee bites. They're soft and chewy with some crunch from the toffee. They make the perfect holiday cookie!
This Caramel Toffee Gluten free Thumbprint Cookie recipe is sponsored by Cocomels. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Cookie season is in full swing here at The Fit Peach! While our slice and bake sugar cookies are a must this holiday season, our cookie list isn't complete without a classic thumbprint cookie!
These are made with an almond flour based dough then rolled in coarse sugar, dolloped with caramel in the middle after they're baked, and topped with crushed toffee bites. They're a flavor packed cookie that is needs to be on your list this season!
- Made gluten free and dairy free
- Topped with homemade dairy free caramel
- Perfect for the holidays
- Made with an almond flour based dough
Ingredients and notes
- Almond flour - This is the base of the gluten free cookie. Substitute with gluten free 1:1 flour if needed.
- Coconut sugar - Used to sweeten the cookie dough. Swap with light brown sugar or granulated sugar if needed.
- Chocolate covered toffee - Cocomel's vegan and dairy free toffee bites are perfect to top the cookies! Chop them up into small pieces to sprinkle of top of the caramel.
- Caramel - I used a version of my dairy free caramel for this recipe. It's simple and easy to make. Make a big batch and store the rest in the fridge to use as a dip. You can substitute with any caramel you want.
Step by step directions
These gluten free thumbprint cookies are easy to make. You will need a mixing bowl, shallow dish to roll in sugar (optional), and a pot if you're making the homemade caramel.
Step 1 : Mix the wet ingredients with the coconut sugar
Mix the egg, coconut oil, vanilla, and coconut sugar until thick and creamy. You can do this in a stand mixer with the paddle attachment, with a hand mixer, or with a stiff whisk. The mixture will be sightly thick and have a caramel color.
Step 2 : Fold in the dry ingredients
Add the almond flour, cacao powder, and baking powder to the bowl and fold into the batter. The dough will be thicker than typical cookie dough which is what we want.
Be sure not to over mix this step and only mix the dough until the flour is incorporated.
Step 3 : Roll in coarse sugar and press thumb into the center
Scoop the cookie dough with a small cookie scoop or use a tablespoon. Roll it into a ball with the palms of your hands then coat with coarse cane sugar (optional). This is best done in a shallow bowl or a plate.
Place the cookie dough balls on a baking sheet about 2 inches apart. Then gently press your thumb into the center of each ball of dough to create an indention. Don't press all the way through the cookie but make a deep enough hole that you can feel the bottom of the cookie.
Bake in the oven until the edges are crispy. If you find that the indention has risen a bit in the oven, use a teaspoon to press it back down while the cookies are still warm.
Let the cookies cool completely before adding the caramel and toffee.
Step 4 : Fill with caramel and toffee
Once the cookies have cooled, spoon the caramel into the center of each cookie. Allow the caramel to set for a few minutes before sprinkling chopped chocolate toffee bites over top.
How to store
Transfer the cookies once the caramel has set to an airtight container. I recommend carefully stacking them on top of one another in a way that they aren't directly on top of each other so the caramel doesn't get all over the place.
They will keep for up to 4 days out on the counter of a week in the fridge (my preferred way to store).
Frequently asked questions
Yes, I recommend freezing the dough in individual cookie dough balls. When ready to bake, let the dough thaw before pressing your thumb into the center then bake as directed.
I haven't tried it, but a flax egg should work well in this recipe.
This recipe uses a simple vegan caramel made from coconut cream and coconut sugar. It does take a little bit to prepare since it requires some chilling time in the fridge. If you want a quicker caramel, use the caramel in my vegan snicker recipe which comes together faster.
For more cookie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Caramel Toffee Gluten free Thumbprint Cookies
For the caramel
- ½ cup coconut cream - you can also use the cream on top of a can of full fat coconut milk
- ½ cup coconut sugar
For the cookies
- 1 egg
- ¾ cup coconut sugar
- 3 tablespoon coconut oil - melted
- 1 teaspoon vanilla
- 1 ½ cup almond flour
- 3 tablespoon cacao powder
- 1 teaspoon baking powder
- cane sugar - for rolling (optional)
- Cocomels Toffee Bites - chopped
- Add the coconut cream and coconut sugar to a pot and heat on the stove over medium heat. Let it simmer for 2 - 3 minutes until you can see it begin to thickened up around the edges. Remove the pot from the heat and pour into a jar. Chill it in the fridge for at least an hour to allow it to thicken up. This is enough time to bake the cookies and let them cool down.
- Preheat oven to 350 F. In a bowl, beat together the egg, coconut sugar, coconut oil, and vanilla until smooth. The mixture will look glossy and thick.
- Add the almond flour, cacao powder, and baking powder and mix to incorporate. The batter will be on the thicker side which is okay.
- Use a small cookie scoop or a tablespoon to scoop the dough. Roll the dough into a ball with the palms of your hands then coat in cane sugar in a shallow dish (optional).
- Place each cookie dough ball on a cookie sheet about 2 inches apart. Use your thumb to press into the center of each cookie - make sure not to press through the cookie.
- Bake in the oven for 8 - 10 minutes until the edges are crispy. If the center of the cookie rose a little in the oven, use a teaspoon to press the center back down. Let cool before adding the caramel.
- Once cooled, spoon about a teaspoon of the caramel into the center of each cookie.
- Sprinkle chopped Cocomels Toffee Bites over top and enjoy!