Dairy-Free Salted Caramel Thumbprint Cookies
Serves 325 mins prep30 mins cook
Dairy-Free Salted Caramel Thumbprint Cookies are a delightful Christmas cookie loved by the whole family. Slightly sweet sugar cookie dough is baked in rounds before being filled with homemade dairy-free caramel. Finish the cookies with a sprinkle of sea salt, and enjoy warm!
0 servings
What you need
cup coconut oil
cup granulated sugar
tsp vanilla extract
tsp white vinegar
cup unbleached flour
tsp baking powder
tsp baking soda
tsp kosher salt
cup water
tsp salt
Instructions
Make the dough 1 Combine the coconut oil, applesauce and granulated sugar. Cream together, then add in the egg and vanilla extract. Beat those into the batter before adding the coconut cream and white vinegar, which will be stirred in, as well. Sift together the flour, baking powder, baking soda and salt, then slowly add to the wet ingredients, stirring until mixed. Once all ingredients are incorporated, chill the batter for 1 hour. Make the caramel 1 Combine the sugar and water in a saucepan over medium heat. Stirring constantly, cook until the sugar has deepened to an amber color. Pour in the coconut cream, salt and almond milk, whisking furiously as the mixture bubbles, then chill until ready to use. Make the cookies 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2 Scoop 1" rounds of dough onto the prepared baking sheet, then press your thumb into the middle of the cookies, forming intentions for the caramel (which will be added later.) 3 Bake the dough for 10 minutes, then pull out and using a kitchen instrument (I used the back of my cookie scooper), re-press the thumbprints. 4 Drizzle in a 1/2 teaspoon of caramel into each thumbprint and sprinkle sea salt on top of each caramel, then pop back in the oven and bake for an additional 5 minutes. 5 Let cool on cooling racks and enjoy!View original recipe
