Dark Chocolate Salted Caramel Thumbprint Cookies
Yields: 24 cookies
 
These cookies are always a huge hit with my family! The brownie-like chocolate cookie is already irresistible on its own, and when you add in the sweet salted caramel filling… They’re positively addictive! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, milk, egg white, and vanilla. Stir in the coconut sugar. Add in the flour mixture, and stir until incorporated. Chill the cookie dough for at least 30 minutes, or up to 2 hours. (If chilling longer than 2 hours, cover the bowl with plastic wrap or foil to prevent the cookie dough from drying out.)
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. Transfer the caramel to a zip-topped bag, and cut off one corner.
  3. Using a spoon and spatula, and drop the cookie dough into 24 rounded scoops onto the prepared baking sheet. Moisten your fingers with a tiny bit of water, and shape each one into a circle. Gently press your index finger into the center of each to create a well. (Re-moisten your fingers as necessary!) Pipe the caramel into each well. Bake the cookies at 350°F for 7-9 minutes. Cool on the pan for at least 10 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: 3 tablespoons (22g) millet flour, 3 tablespoons (22g) tapioca flour, 1 ½ tablespoons (10g) coconut flour, and ¼ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Any milk may be substituted for the nonfat milk.

Light brown sugar may be substituted for the coconut sugar.

If the cookies stick to the pan, then gently slide a knife underneath each one to loosen it.

This recipe is easily doubled!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/04/23/dark-chocolate-salted-caramel-thumbprint-cookies/