Salted Caramel Thumbprint Cookies
If you’ve got a sweet tooth you’re gonna wanna save this one for later because these surprisingly ‘healthy’ salted caramel thumbprint cookies are vegan, gluten free and refined sugar free!
They take around 30 or so mins to make so not ultra energy intensive. The cookies are made using one mixing bowl with simple steps and the caramel is made in one saucepan over the hob.
1 cup coconut cream (only the hard cream from the top of a can of coconut milk or 1 cup from
a can of coconut cream - refrigerate the can overnight before you make the caramel)
1 1/2 cups coconut sugar
1 tbsp cornflour
1/2 tsp sea salt
1 tsp vanilla extract
Combine the sugar and coconut cream in a small saucepan and bring to a boil over a medium-high heat (should take around ~4-6 minutes) stirring constantly with a wooden spoon.
Once it’s boiling add the cornflour and keep on stirring non-stop for another ~8 minutes. It will be super bubbly. You may need to reduce the heat to stop it boiling over.
Reduce the heat a little more and add the vanilla extract and salt and stir to combine.
Remove from the heat and allow it to cool. To speed this up, transfer it to the fridge so it can ‘set’ / thicken and now begin to make the oaty biscuit base! I recommend making the caramel a day before you put them into the cookies so they can set overnight in the fridge.
This recipe makes around 400ml salted caramel and there will be enough for you to repurpose in other recipes or spread on toast. Store in the fridge in an airtight container for a few weeks.
*Tip: make the caramel the night before and leave in the fridge overnight if you like it more thick and less runny.
*There will be leftover caramel and you can store this in the fridge for a few weeks and spread it on toast/crackers etc, or make more thumbprint cookies to put them inside!
*You can also store the biscuits in the fridge if you want the caramel to be thicker but don't have time to allow it to set and want to eat some of them immediately
Oaty Biscuit Base:
1 cup rolled oats (use gluten free oats if GF)
1.25 cup oat flour (blended oats) - (use gluten free oats if GF)
1/2 cup coconut sugar
½ tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup melted coconut oil
2 tbsp maple syrup
[Optional] chocolate of your choice to melt and drizzle on top at the end
Preheat the oven to 180°C (fan)
Mix the dry ingredients in a bowl and make a well in the centre
Pour the wet ingredients into the well in the centre of the dry ingredients and stir the wet part first using a fork until well combined, then mix until fully combined and it should look a little like uncooked crumbly granola and chunks
Roll into balls the size of a golf ball
Using a teaspoon measuring spoon, press the spoon into the centre to create even crevices - it will crack slightly but will be very mouldable so just press around with your fingers to fill the cracks (whilst the spoon is still in the middle). It makes a total of ~11.
Bake at 180°C (fan) for ~16 minutes or until the edges become slightly golden
Remove from the oven, press down with the teaspoon measure so that the holes are deep as they rise slightly. Allow the cookies to cool.
Fill with the caramel and top with sea salt, and [optional] melt some chocolate and drizzle it on top. If your caramel hasn't been refrigerated it will appear like the top half of the bottom right image, if it has been refrigerated it will be thicker and lighter in colour like the bottom half of the bottom right image.
Store the cookies in an airtight container [in the fridge if room temperature is warm] for 3-5 days. The salted caramel will last a few weeks refrigerated.
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