Grain-Free Salted Caramel Thumbprint Cookies + holiday cookie exchange

Name: Grain-Free Salted Caramel Thumbprint Cookies + holiday cookie exchange
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 24 -28
Ingredients: 2 cups almond meal; 1/4 cup coconut flour; 3/4 tsp baking soda; 1/4 tsp pink salt; 1/3 cup coconut oil; 1/3 cup coconut sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp almond extract; Healthier salted caramel sauce; Chocolate Topping; 3 TBS dairy-free chocolate; 1 tsp coconut oil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
24 -28
Calories
116 kcal
Course
Baked Goods

Grain-Free Salted Caramel Thumbprint Cookies + holiday cookie exchange

Iris Warren

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Cute, bite-sized, grain-free thumbprints with salted caramel centers and chocolate drizzle, these cookies are the perfect treat for your paleo peeps.

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Ingredients

Servings

2 cups almond meal blanched almond flour will also work
1/4 cup coconut flour
3/4 tsp baking soda
1/4 tsp pink salt
1/3 cup coconut oil softened (or unsalted butter)
1/3 cup coconut sugar
1 large egg room temperature*
1 tsp vanilla extract
1/2 tsp almond extract
Healthier salted caramel sauce
Chocolate Topping
3 TBS dairy-free chocolate
1 tsp coconut oil

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Instructions

Preheat oven to 350F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine almond meal, coconut flour, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, or in a stand mixer using the paddle attachment, cream together coconut oil and sugar until light and fluffy, about 2 minutes. Add in your egg and extracts and beat until egg is evenly combined.
Add in your flour mixture and beat (or stir using large rubber spatula) until dough forms. Dough will be slightly sticky, so let rest for 5-10 minutes for coconut flour to absorb moisture.
Using a 1/2 TBS, scoop dough and roll into balls. Place on cookie sheet, about 2" apart. Using your thumb, gently make an indent in dough. Dough will crack slightly, you can reshape gently or leave as is.
Bake cookies for 7-8 minutes. Upon taking out of oven, gently re-press indent with thumb. Allow cookies to cool for 2 minutes on cookie sheet.
Using about a 1/4 tsp, fill thumbprints with caramel sauce*.
While the caramel sets in the cookies, melt your chocolate chips and coconut oil together in microwave, about 20 seconds. Using a spoon or knife, gently drizzle chocolate on cookies in zigzag pattern. Allow chocolate to set, about 15 minutes (or speed up process in fridge), before transferring to container.

Notes

*To make completely dairy-free, use all coconut oil in the Healthier Salted Caramel Sauce * I prepared my caramel the day before, so it was stored in the fridge. It made it easier to scoop into the thumbprints. Alternatively I am sure store-bought would work. *Egg should be at room temperature so it evenly distributes with coconut oil. -Cookies can be stored at room temperature up to 5 days fresh, or kept in fridge up to 10 days fresh. Cookies may also be kept in airtight container in freezer, well wrapped, up to 3 months. Thaw at room temperature.

Nutrition Information

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Serving 1/24th Calories 116kcal (6%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 8mg (3%) Sodium 65mg (3%) Fiber 2g (8%) Sugar 4g (8%)