Crunchy grain-free thumbprint cookies filled with a paleo salted caramel sauce make for the easiest gluten-free Salted Caramel Thumbprint Cookies for the holiday baking season!

Salted Caramel Thumbprint Cookies (Grain Free, Paleo)

Oh hello there sunshine! We’re in full-on Christmas countdown mode over here (has anyone else not finished shopping?) And seeing as how cookies are about as “Christmas” as it gets when it comes to food, I felt it was only appropriate that I bring you another cookie recipe today, and that we get a little “fancy” with it, aka Salted Caramel Thumbprint Cookies. Salted Caramel is about as fancy as it gets over here, so hopefully you cool cats are ok with that 🙂

Ingredients for Gluten-Free Thumbprint Cookies

These one-bowl thumbprint cookies are quick and easy to whip up whenever you have a sweet cookie craving! You can even fill them with chocolate, nut butter, or jam depending on what you have on hand. Here’s what you’ll need to make the grain-free cookie base:

Coconut Oil: You can also use ghee, but I have not tested other oils in this recipe.
Coconut sugar: this is a lower inflammatory sweetener that I use in all of my paleo baking. Can be subbed for regular sugar if needed.
Honey: another sweetener that also helps to bind the batter.
Baking Soda: to give a bit of rise to the cookies
Egg: 1 egg helps bind and gives rise to these cookies. I haven’t attempted a flax egg, but let me know if you do!
Tapioca Starch: Just a touch of tapioca starch (or arrowroot flour) helps to make these cookies the perfect balance of soft and crunchy.
Cassava flour: This is key to a gluten-like texture (and cookies that are super easy to make!)
Turbinado sugar (optional): I like to sprinkle this on for a crunchy, sweet finish after adding the filling.

Easy Dairy-Free Caramel

This dairy-free caramel sauce makes an appearance in a lot of my recipes because it’s so easy and delicious–a winning combo! I love how it contrasts with the flakey, buttery thumbprint cookie. Top it all off with some flakey sea salt and sugar and you’ve got the ultimate flavor and texture party in your mouth.

In terms of ingredients, this caramel sauce is about as low maintenance as it gets, You just need coconut cream and coconut sugar, as well as a pinch of salt and vanilla. You can use cane sugar, honey, or maple syrup depending on what you have on hand.

How to Store Paleo Cookies

These thumbprint cookies keep well in an airtight container on the counter for 5 days, though if you can I would keep them in the fridge for best results. The caramel part can get a bit soggy, so wait to fill these cookies if you know you won’t be eating them right away. You can also freeze the cookies, but you’ll want to freeze them without any filling.

Other Paleo Cookie Recipes

Flourless Cashew Butter Cookies
Tahini Chocolate Chip Cookies
Paleo Sugar Cookies
Paleo Gingersnaps

Without further ado, it’s time to make my favorite Salted Caramel Thumbprint Cookies! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Salted Caramel Thumbprint Cookies

Crunchy grain-free thumbprint cookies filled with a paleo salted caramel sauce make for the easiest gluten-free Salted Caramel Thumbprint Cookies for the holiday baking season!

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 10 minutes

TOTAL TIME 20 minutes

SERVINGS 12

INGREDIENTS

• 1/4 cup coconut oil softened
• 3 tbsp Honey
• 2 tbsp coconut sugar
• 1 egg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1 cup Cassava flour
• 2 tbsp tapioca starch

Salted Caramel:

• 1 cup coconut cream
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 1/4 tsp salt
• Extra salt and course sugar for topping (optional)

INSTRUCTIONS

1. To make caramel: Combine all ingredients in a saucepan over medium heat. Once the mixture begins bubbling reduce heat and simmer for about 14 minutes, stirring frequently, until mixture is reduced and thickened. Pour into a jar and place in the fridge to cool (it will thicken when cooled).
2. Preheat your oven to 350 F and line a large cookie sheet with parchment paper.
3. In a large bowl, cream together coconut oil, sugar, honey, and egg until will combined. Stir in salt, vanilla, and baking soda. Add cassava flour and tapioca starch and stir until well combined.
4. The dough should be moldable, otherwise add another tablespoon of flour to help thicken it.
5. Roll about a tablespoon and a half of dough into a ball and place it on the baking sheet. Press down with your thumb to make an indentation in the middle and then repeat with the rest of the dough.
6. Bake for 10 minutes, or until slightly golden on the edges. Place cookies on a cooling rack to cool completely. Once cooled, fill each thumbprint with a small spoonful of caramel. Top with sugar and sea salt if desired.