Salted Caramel Cookies (Caramel Thumbprint Cookies)

Make the Thumbprint Cookie Dough
2 Sift together the flour, baking powder, baking soda and salt into a medium bowl. Whisk to combine. Set aside.
3 In the bowl of a stand mixer, combine the coconut oil, applesauce and granulated sugar. Cream together until light and fluffy, about 2-3 minutes.
4 Add the egg and vanilla extract. Beat those into the batter until well-combined.
5 Pour in the coconut cream and white vinegar, and blend until incorporated.
6 Slowly sprinkle the flour mixture into the wet ingredients, blending until combined.
7 When all the ingredients are incorporated, cover the batter bowl with plastic wrap, and refrigerate for an hour. (Don't do this for longer, though, because the coconut oil will make these rock solid and challenging to work with.)
Make the caramel
10 In a 2+ qt. saucepan, combine the sugar and water. Stir until combined, then don't touch it!
11 Heat over medium heat, cooking until the sugar has darkened to a light amber color.
12 Pour in the coconut cream, and let the caramel bubble, whisking as the caramel bubbles to incorporate the ingredients.
13 Add the almond milk and salt, and stir until combined.
14 Pour into a mason jar or another storage container, and let cool, then chill until ready to use.
Make the cookies
17 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
18 Scoop 1 tablespoon rounds of cookie dough onto the prepared baking sheet. Press your thumb into the middle of the cookies, forming intentions for the caramel, which will be added later.
19 Bake the dough for 10 minutes, then remove from the oven.
20 Use a kitchen instrument like the back of a cookie scooper or a muddler to re-press the thumbprints.
21 Drizzle in a ½ teaspoon of caramel into each thumbprint and sprinkle sea salt on top of each.
22 Bake for an additional 5 minutes.
23 Let cool on cooling racks and enjoy!