Love me some homemade cookies!
Especially when they’re easy.
And (semi) healthy!
These cute treats only require 6 ingredients, and that’s including salt.
Plus, they’re gluten-free.
And plant-based of course!
The cookie itself is a coconut almond shortbread of sorts, and the mouthwatering filling is pure coconut almond maple decadence… I like to drizzle leftover filling onto my oatmeal for an extra delicious morning meal.
Yummm.
Let’s not forget that melted dark chocolate topping!
Followed by a pinch of pink sea salt, to bring out all of those flavor flavs.
Chill and enjoy… half a batch at once if you like he he.
P.S. Be sure to keep your cookies in the refrigerator for the best taste and texture.
P.P.S. I know I know, my drizzling skills need some work! But hey, at least I’ll admit it ha.
P.P.P.S. This recipe is based off of Bakerita’s Gluten-Free Salted Caramel Thumbprint Cookies recipe. Thank you Rachel!
P.P.P.P.S. Regarding the photos, the sun was really shining this day. I’m not complaining too much! ha
Vegan Coconut Almond Caramel Thumbprint Cookies
Ingredients
Cookie Dough
- 1 1/4 cup blanched almond flour
- 1/4 cup unrefined coconut oil, melted
- 2 tablespoons pure maple syrup
- Pink sea salt, to taste
Filling
- 3 tablespoons natural creamy almond butter (no added oil or sugar)
- 2 tablespoons unrefined coconut oil, melted
- 2 tablespoons pure maple syrup
Toppings
- Melted dark chocolate
- Pink sea salt or flaky salt
Instructions
- In a medium-small bowl, mix the almond flour, coconut oil, maple syrup, and salt until well combined. Cover and refrigerate for two hours our until firm.
- Preheat the oven to 375 degrees. Line a metal baking sheet with parchment paper.
- Scoop out about one tablespoon of chilled cookie dough then form the dough into a ball. Place the dough ball on the cookie sheet, then press the dough in the center with your finger. Smooth out the cookie dough edges if they crack too much--you want the filling to stay in the center. Repeat with the remaining dough.
- Bake for 10 to 12 minutes or until light golden brown.
- Remove the cookies from the oven then press the centers down again, with the back of a teaspoon this time. Cool for 5 minutes on the baking sheet, then carefully move to a wire rack to cool completely.
- When the cookies are cooling mix the filling ingredients until smooth. Carefully spoon the filling into each cookie center. You will most likely have filling left over.
- Chill the cookies until set, then drizzle the tops with melted chocolate and sprinkle with salt. Store in a sealed container in the refrigerator for up to one week.