SALTED CARAMEL THUMBPRINT COOKIES

GLUTEN FREE / PALEO

salted caramel thumbprint cookies by kalejunkie

SALTED CARAMEL THUMBPRINT COOKIES

INGREDIENTS

THE COOKIE BASE:
2 1/2 cups almond flour
1/2 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp baking soda
pinch sea salt
THE CARAMEL SAUCE:
1 cup coconut sugar
1/4 cup ghee (or butter)
1/2 cup coconut cream (the top part of a can of full fat coconut milk, not all the liquid)
2 tb honey
pinch of sea salt

Move over hunay, there’s a new man in town, his name is SALTED CARAMEL THUMBPRINT COOKIE, and he’s a keeper. Like my attempt at being funny? Maybe don’t answer that! Anywhoooooo, I had a boatload of salted caramel sauce leftover from my cheesecake bar recipe I shared last week, so I whipped up a grain free shortbread cookie base, and filled em up with salted caramel sauce and added sea salt flakes on top. Yeahhhhhh, it’s a flavor explosion in YO MOUTH and I couldn’t stop eating them yesterday! 

 

INSTRUCTIONS

Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, mix all of the ingredients for the cookie base until a dough is formed. I like to use my hands for this one.
Cover and refrigerate for at least 30 min.
While the dough is chilling, make the salted caramel sauce.
Combine all ingredients in a small sauce pan on the stove.
Bring to a low boil, and reduce heat to lowest possible, cover and simmer for 20 minutes or so. The color will get nice and dark.
Remove from heat, stir and let sit for 20-30 min to thicken. I prefer to then transfer it to a glass container and place in the refrigerator for an hour to really thicken, but it’s up to you!
Remove cookie dough from fridge. use a cookie scoop or spoon to form cookies.
Press down gently into the center of each one to form a thumbprint.
Bake for 7-8 minutes.
Let cool completely.
Finally, spoon about 1 tablespoon of the caramel sauce into each cookie, and sprinkle with sea salt! 
If you make them be sure to tag me so i can see and repost!