Let’s Talk About These Cookies (and why I’ve made them three times this month already)
So there’s this thing in my kitchen that happens around the holidays (or, you know, random Tuesdays): someone says “Are there any Cookies?” and before you know it, I’m elbow-deep in a bowl of dough. These gluten-free salted caramel thumbprint cookies are basically my answer to, well, almost everything. First time I tried them, I may have gotten a little excited with the caramel—it was more like a caramel pond than a thumbprint—lesson learned! But honestly, that gooey puddle wasn’t so bad either. Anyway, these cookies remind me of baking with my Nana; she would occasionally forget an ingredient, and somehow those cookies were always the best ones. If you’re looking for a treat to cure a sweet craving (or a bad mood, not that I ever get those, cough) you’re honestly in the right place.
Why I Keep Coming Back to This Recipe
I make these when I want my house to smell like a bakery and I’m trying to fool myself that I definitely have my life together. My family goes nuts for these (especially when I slip in extra sea salt) and honestly, they taste fancy even though they’re not much work; the hardest part is making the caramel, but even that’s sort of fun if you’re up for a bit of kitchen chaos. Plus, I’ll be straight with you, getting the perfect little thumbprint isn’t always easy; but, messy ones taste just as good. Oh, and I’ve made these with kids—they press their thumbs in every which way, and the cookies come out looking like a map of New Zealand, but, hey, they disappear just the same.
What You Need — With My Random Substitutions
- 1 and 1/2 cups almond flour (or ground hazelnuts if you’re feeling posh; I like Bob’s Red Mill but, honestly, whatever brand you find works)
- 1/3 cup coconut sugar (brown sugar in a pinch, and once I did half and half because I ran out; it was fine)
- 1/4 teaspoon fine sea salt (coarse if you want a little crunch)
- 1/4 teaspoon baking soda
- 1/4 cup unsalted butter, melted (coconut oil for a dairy-free vibe; but then the cookies taste more tropical—just FYI)
- 1/2 teaspoon pure vanilla extract (I don’t measure, I just pour…)
- 1 large egg (room temp, or just warm it in your hands for a bit, seriously)
- Soft caramels (like this Werther’s kind, or homemade if you’ve got the patience)
- Coarse sea salt flakes for topping (Maldon is fancy but I use whatever’s in the cupboard)
Here’s How It All Comes Together
- Preheat your oven to 350°F (that’s about 180°C for those not on Fahrenheit) and line a baking sheet (parchment’s easiest, but a silicone mat is good, too).
- In a medium-ish bowl, toss in your almond flour, coconut sugar, salt, and baking soda. Give it a whisk. Or just stir with a fork. Basically, mix it well.
- Stir in the melted butter (or oil), vanilla, and egg until dough forms. It’ll be soft—almost like playdough that’s had a nap. Sometimes it looks a bit oily at first, which is normal—don’t panic.
- Roll into balls, roughly one tablespoon-ish each—no need for a ruler. Place them on the tray, give them a little space because they do spread a bit.
- Now for the fun part: Press your thumb (or the back of a measuring spoon if you’re not into dough-covered thumbs) in the center of each ball to make a little well. Sometimes I use my index finger because it just feels right. If they look wonky, give yourself a gold star, honestly.
- Bake for 8 to 10 minutes—keep an eye out, don’t wander too far. The edges should go golden but the centers will still look soft. It’s tempting to overbake; don’t. They’ll set up after they cool.
- While the cookies bake, gently melt your caramels in a little saucepan over low heat with a teaspoon of milk (or coconut cream for dairy-free). Stir—it’s slow at first, then suddenly there’s melted caramel everywhere. Don’t walk away or you’ll regret it.
- When cookies are out, press the wells again if they’ve puffed up (I always have to), then spoon in caramel. Tricky bit: caramel loves to stick to everything but the cookie. Persevere! Sprinkle with salt while caramel’s warm.
- Let them cool until the caramel sets (or don’t; I’ve burned my mouth more than once).
From My Notebook: Actual Notes
- I once tried using peanut flour—nope, tasted like a sad, crumbly PB&J. Almond or hazelnut flour really is best.
- Coconut oil gives a chewier texture, which is fun if you like a bit of bounce, but doesn’t brown quite the same.
- If you re-press the centers right after baking, use the back of a spoon—it saves fingers from burning! (I learned the hard way.)
Outrageous Variations (and One Fail)
- Chocolate: Drop a bit of dark chocolate instead of caramel; so good with the sea salt.
- Jam: If you’re out of caramel, a tart raspberry jam works wonders. Kind of retro but I dig it.
- I once thought “chai spice!” and added a heap of the stuff. Regret. It was like biting into a potpourri sachet.
Do You Really Need Fancy Equipment?
A baking sheet is non-negotiable, but if you don’t have parchment, smudge a bit of butter on the tray—old school! To form the wells, use your thumb (duh), but back of a teaspoon does just fine. Oh, I once used a wine cork; don’t judge.
Storing, or Why These Rarely Make It Past Thursday
If you somehow have leftovers, stack them in an airtight tin. They keep for maybe 3 days at room temp—but who are we kidding? In my house they’re toast in 24 hours. Fair warning: after a day or so, the caramel softens a bit (which, honestly, I sort of like anyway).
Serving These Bad Boys
I pile them on my old cake stand and bring them to the table—fancy but not too fussy. My brother-in-law puts ice cream on top (not something I ever thought about until he did). Also, these are stellar with strong coffee (I get mine here) for a proper afternoon treat.
Stuff I’ve Learned the Hard Way (aka Pro Tips)
- I once tried cranking up the oven because I was running late. Nope—burnt bottoms. 350°F is your friend.
- If the dough feels way too sticky, chill it for 10 minutes; I sometimes forget, but when I do remember, the cookies look prettier.
- Wait until cookies are completely cool before stacking; otherwise, you’ll have a caramel-together blob. Not that it’s bad, but still.
Questions Folks Actually Ask Me
- “Can I make these egg-free?”
- Probably! I haven’t, but flax egg works in a lot of cookies. If you try it, let me know—curious how it turns out.
- “Is homemade caramel really necessary?”
- Oh no, not unless you love kitchen drama. Store-bought works; just melt it gently or snip it small. If you want to make your own, this recipe is solid.
- “Can I freeze them?”
- Yep, but the caramel gets a bit weird (hard and then sticky as it thaws). Still tasty, though—I’ve done it out of desperation.
- “Do they taste better the next day?”
- I think so, but I’m probably in the minority. Let me know what you reckon!
Bit of a tangent: last time I brought these to a friend’s BBQ, her dog tried to nab three off the plate. I learned my lesson—keep ‘em out of paws’ reach!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt, plus more for sprinkling
- 16 soft caramel candies
- 1 tablespoon heavy cream
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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3Beat in the egg and vanilla extract until well combined.
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4Gradually mix in the gluten-free flour and sea salt until a soft dough forms.
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5Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
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6Bake for 12-15 minutes, or until edges are lightly golden. While cookies bake, melt caramel candies with heavy cream in a microwave-safe bowl until smooth. Fill each cookie center with caramel and sprinkle with sea salt. Let cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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