The Best Chocolate Cookies Filled with Salted Caramel
A perfect Fall cookie recipe. These chocolate caramel thumbprint cookies are made gluten free and vega.
Servings: 10 servings
Ingredients
- 2 cups almond flour
- 1/4 cup Saco Pantry Premium Cocoa Powder
- 6 tbsp vegan butter soft
- 6 tbsp powdered sugar
- vegan caramel sauce
Instructions
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. In a bowl, stir together the almond flour, cocoa powder and powdered sugar. Add in the softened butter and mix until a dough forms.
- Use a cookie scooper to make 10 evenly sized balls. Use the back of a measuring spoon to make press the cookies flat and make an indent. Place the cookies about 1 1/2 inches apart on the baking sheet and bake them for 6-8 minutes. Remove and let cool completley. Fill cookies with caramel and serve.
- Cookies are best if stored in an airtight container in the refrigerator.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!