Caramel Toffee Gluten free Thumbprint Cookies
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!
Servings: 16 cookies
Calories: 152kcal
Ingredients
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)
To top
- Cocomels Toffee Bites chopped
Instructions
- 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!
Notes
Thumbprint troubleshooting : 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.
Caramel options : If you want a quicker caramel, use the caramel in my vegan snicker recipe which comes together faster.
Storing : 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).
Nutrition
Calories: 152kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 58mg | Fiber: 2g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg