More is always more I say, when it comes to a chocolate drizzle, wouldn’t you agree? These tasty little treats came to me one afternoon when I whipped out the mixing bowl and threw a few ingredients together without much of an idea in mind. I had recently watched an episode of The Great British Bake Off and biscuits were clearly on my mind as this was my direction.
I started with a simple biscuit base and thought what wonders I could bring to the humble cookie if I added some of my beloved Salted Tahini Date Caramel – but how to incorporate it? I didn’t want to do the classic twix bar, although I will definitely be experimenting with a recipe for those delicious fingers very soon, but how else?
The thumbprint cookie is one I haven’t played around with much in the past and they’re not that common in England as far as I know. But they provided the perfect cookie-caramel conundrum. I rolled the dough into balls, flattened them and made a little indent ready for the caramel.
The chocolate drizzle was a no-brainer, because everything tastes better when drizzled with chocolate.
These Chocolate Almond Salted Caramel Thumbprint Cookies are deliciously gluten free, refined sugar free and so simple to make. This is a one-bowl recipe with minimal washing up and it delivers every time. Plus, they look pretty spectacular once they have been lavished with chocolate. Either make your own raw chocolate or use your favourite brand. I used OCTO raw chocolate made with coconut water for my little treats – I just love the silky texture and the ‘milkiness’ of the chocolate.
These biscuits are great with a cup of tea in the afternoon or even with some ice cream as an evening snack… Crisp on the outside with a soft middle, gooey caramel and smooth chocolate, this cookie has it all. I hope you’ll be as enthralled as I am.
Chocolate Almond Salted Caramel Thumbprint Cookies
100g ground almonds (I like these ones)
50g buckwheat flour
20g coconut flour
65g coconut oil, melted
4 tbsp maple syrup
1 tsp vanilla essence
9tsp salted date tahini caramel (or other thick caramel of choice)
50g chocolate, melted
2 tbsp flaked almonds
Preheat the oven to 160Fan/180*C and line a baking sheet with parchment paper.
In a bowl stir the ground almonds, buckwheat and coconut flour together.
Pour the coconut oil, maple syrup and vanilla essence into the flour mix and stir until fully combined, being careful to not overmix.
Using your hands, shape the cookie dough into 9 balls and flatten them on the baking sheet, making a small thumbprint indent in the centre. The edges will crack and this is fine.
Bake in the oven for 12 minutes or until turning golden at the edges. Remove from the oven and allow to cool on the sheet for 10 minutes before transferring to a wire rack – be careful as they will harden as they cool.
Once fully cooled, melt the chocolate over a bain-marie and set aside.
Place ½ – 1 tsp of the salted date caramel mix into the centre of each cookie and then drizzle liberally with melted chocolate. Sprinkle over some flaked almonds to decorate and allow to cool fully before storing in an airtight container for up to 5 days.
Are you a fan of the thumbprint cookie? I would love to hear what you think of my Chocolate Almond Salted Caramel Thumbprint Cookies, so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy so I can see your bakes.
With chocolate drizzly love x