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I have been working my booty off trying to find a gluten free thumbprint cookie that is even remotely edible. We are talking months and months of trial and error. I don’t know why this cookie was so dang hard to make! It was literally my white whale and I was seriously close to going all Ahab and completely losing my shit with this recipe. Thankfully it didn’t come to that, the cookie gods chose to smile down on me last week and I finally came up with a delicious and totally edible cookie worthy of any Christmas cookie exchange. Phew! It was about to get ugly in my kitchen.
Now that the cookie has been perfected (multiple times, in case the first time was a fluke) I’m sharing it with you and am confident that you will love this near perfect cookie masterpiece too.
Gluten Free Caramel Thumbprint Cookies
Save RecipeIngredients
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- Pinch of sea salt
- 4 tbsp grass-fed butter
- 3 tbsp raw honey
- 1/2 cup dulce de leche
Instructions
- Preheat oven to 325
- In a bowl combine almond flour, coconut flour, baking powder and salt. Mix well
- Add in butter and honey and mix well (use your hands or a stand mixer to get the butter mixed in well)
- Line a baking sheet with parchment paper
- Drop 1/2 tbsp of the dough onto the sheet and press your thumb slightly into each center
- Bake for 10 minutes, or until cooked through
- Remove from oven (you may want to press your thumb in slightly again while the cookies are still warm)
- Spoon 1/2 tsp of dulce de leche into the center of the cookie, sprinkle with coarse sea salt (optional)
Hope you enjoy them as much as we do! Happy baking!
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