It’s official. Chocolate Caramel Thumbprint Cookies have made it to my favorite cookie list. &Honestly, I’m not sure why it took me so long to try making thumbprint cookies. They are a vehicle for anything you want, and my 3-ingredient homemade date caramel is definitely something I want my cookies to be carrying.
These Chocolate Caramel Thumbprint Cookies are also quick and easy to make, so lets get baking!
How to make Chocolate Thumbprint Cookies
There are many reasons I love these cookies, and one that’s high up there is the fact that they use ingredients I pretty much always have on hand.
You start by mixing together your wet ingredients in a large bowl. For the coconut oil, make sure it is melted but not too hot because you don’t want it to cook the raw egg. You’ll then combine your dry ingredients in a separate mixing bowl before adding to the large bowl with the wet ingredients.
Mix until well combined, and you should get a semi-crumbly dough, but one that sticks together easily. If your dough is not sticking together you can try adding a few more tablespoons of melted coconut oil. You’ll then want to leave your dough in the fridge to chill while you make your date caramel.
The date caramel is only three ingredients and all you need to do is blitz together in your food processor until a smooth paste is formed.
Next, you form your cookie dough into balls and place on a parchment lined baking tray. At this point you’ll want to flatten and make indentations into the cookie dough with your thumb so you have a place for your date caramel.
Bake the cookies for 8-10 minutes, and make sure to let them cool before handling otherwise they will fall apart. Once cool, you can then add your date caramel. I topped mine with Maldon Sea Salt Flakes and an extra drizzle of melted chocolate.
Chocolate Thumbprint Cookies with Caramel
Ever since I tried making my own date caramel, I’ve been putting it in/on everything! AKA you should probably make a double batch of this date caramel because more recipes are coming soon.
I love the combination of chocolate and caramel, and they go together perfectly in these Double Chocolate Thumbprint Cookies.
Here’s why you’ll love these cookies:
- slightly chewy
- double chocolate = double delicious
- toasted coconut flakes in every bites
- quick & easy homemade date caramel
If you like this recipe, make sure you check out the rest of my desserts here. Some of my favorites include my Chunky Monkey Truffles and my Paleo Almond Butter Chocolate Chunk Cookies.
Let me know if you try this recipe by leaving a comment. It makes my day when I get to read/hear how they turn out 🙂
Ingredients
Wet Ingredients
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 ea. egg
Dry Ingredients
- 2 cups almond flour
- 1/2 cup shredded toasted coconut flakes
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup chocolate chips
- 1/4 tsp salt
- 1/4 tsp baking soda
Date Caramel
- 1.5 cups dates pitted
- 1/2 cup coconut cream*
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F and line a baking tray with parchment paper.
- In a large mixing bowl, combine all of your wet ingredients and set aside.
- In a separate medium-size bowl, whisk together your dry ingredients.
- Bring back your bowl of wet ingredients and slowly mix in your dry ingredients until well combined. The dough should be crumbly but stick together easily.
- Refrigerate your dough for 15 - 20 minutes.
- While the dough is chilling, make your date caramel by blending all ingredients together in a food processor for ~3-5 minutes, or until no small pieces of date remain.
- Remove your dough from the fridge and form into small balls, placing on your parchment lined baking trays. Press your thumb into the center of each ball, about 1/2 inch deep.
- Bake cookies at 350F for 8-10 minutes.
- Let cool for 15- 20 minutes (otherwise they fall apart if you handle when warm) and then fill with your date caramel.
- Optional but recommended: top with Maldon sea salt flakes** and drizzle with melted chocolate.
Notes
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