Description
Grain-free thumbprint cookies with peanut butter, coconut, and naturally sweet with a date caramel center. Perfect for a healthy dessert or sweet snack.
Ingredients
Coconut Caramel Thumbprint Cookies
- 1 flax “egg” (1 TBSP Bob’s Red Mill Organic Ground Flaxseed Meal + 3 TBSP filtered water)
- 1 cup Bob’s Red Mill Organic Almond Flour
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 1/4 cup maple syrup
- 1⁄2 cup peanut butter (or sub any nut butter)
- 1/3 cup unsweetened applesauce
Peanut Butter Date Caramel
- 1 cup pitted and packed dates
- 1/4 cup coconut milk
- 2 TBSP creamy peanut butter
For Topping
- 2 TBSP unsweetened shredded coconut
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- If the dates are dried out, add them to a bowl with hot water to soften them. Allow them to soak for 5-10 minutes, then drain the dates and set them aside.
- Whisk up the flax “egg” in a medium bowl. Allow it to sit for 5-10 minutes to gel, then add the remaining ingredients to the bowl. Stir everything well to combine until you have a thick though.
- Scoop out 1 TBSP of the dough with a cookie scoop and roll it into balls with your hands. Arrange the balls on the parchment lined baking sheet.
- Use your thump or the back of a spoon to gently make a thumbprint in the cookies.
- Bake the cookies for 8-10 minutes, until they’re golden brown underneath and around the edges. The cookies will be tender when they’re first removed from the oven but will firm up as they cool.
- While the cookies are baking, make the date caramel. Add the drained dates to a food processor with coconut milk and peanut butter. Blend until the consistency is smooth and creamy, scraping down the sides as needed to recombine. Add more peanut butter or coconut milk to get the blades moving, as needed.
- When cookies are cooled, add a spoonful of date caramel into the center thumbprint of each cookie. Sprinkle the cookies with shredded coconut and serve them immediately.
- Store any leftover cookies in the refrigerator for 5-7 days and freeze them for longterm storage.
Notes
For peanut-free cookies, sub any nut butter of your choice for the peanut butter.
To make these cookies nut-free, try subbing oat flour for the almond flour and sunflower seed butter for the peanut butter.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert, Cookies
- Method: Oven-Bake
- Cuisine: Vegan, Grain-Free, Gluten-Free, Oil-Free, Refined Sugar-Free