Filled with a chewy caramel center, these gluten free chocolate cookies are the ultimate indulgent dessert recipe. They’re ready in under 20 minutes and can easily be made vegan!
Raise your hand if you’ve been eating cookies up the wazoo for the past year?! Because same. I don’t even know how many different types of cookies I’ve cycled through, but they’ve been my go-to whenever I feel like baking.
Chocolate chip are a classic and so simple, but when I’m craving something more indulgent and have a bit more time to bake, these gluten free chocolate cookies always hit the spot!
These cookies are taken to the next level with a gooey caramel filling. You have a chewy chocolate cookie base that takes all of 20 minutes to make, and a luscious vegan caramel filling that really takes these cookies to the next level.
How to make this recipe
First, add all caramel ingredients aside from the cornstarch to a pot and melt together on the stove. Bring to a low boil for just a minute or so, then remove from heat.
Once it has started to cool slightly, whisk in the cornstarch. With this recipe, you don’t want to add the cornstarch while it’s too hot or it’ll get a bit goopy. I know this from many failed attempts! Transfer to a jar and set in the fridge for at least 30 minutes (ideally more) to harden and chill.
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar. Beat in the melted chocolate, egg and vanilla.
Add in all remaining dry ingredients, measuring the cocoa and flour by spooning it into the measuring cup and leveling off the top. Fold together until a dough forms.
Use a small cookie scoop or about 1- 1.5 tbsp and roll into balls. It might seem kind of sticky, it helps to lightly oil the cookie scoop and use very slightly damp hands to roll.
Take the bottom of a flat cup or bowl and press down on the cookies slightly, just to flatten a bit. Use a 1/2 teaspoon or a wine cork to make intends in the center of the cookies. Place in the fridge for 15 minutes to chill to ensure the cookies hold their shape while baking.
Bake for 9-11 minutes. Remove from the oven and repress the wells in the center, they sometimes fill up a bit while baking.
Let cool completely, then fill with the caramel, you’ll want about 1 teaspoon for each cookie. Drizzle with more melted chocolate if desired and sprinkle with sea salt.
FAQ’s
Can I make them without caramel? If caramel isn’t your thing, you can totally leave it out! Bake the cookies as usual, but once they come out of the oven, just let them cool as is instead of pressing wells into the center. You can also throw in some chocolate chips to the batter if you’re going to leave out the caramel.
Do they keep? Once prepared, these gluten free chocolate cookies will keep for about 3-5 days. Let them cool completely, then transfer to an air tight container and store at room temperature.
What gluten free flour is best for cookies? If you’re a regular around here, you know I’m very loyal to the Bob’s Red Mill 1:1 Baking Flour. I use it for pretty much everything and since it already has xanthan gum, you don’t need to worry about adding any. Just be sure to spoon and level the flour into your measuring cup so the cookies don’t turn out dry!
Can I use store bought caramel? Yes! You can use your favorite store bought caramel or dulce de leche, just make sure it is nice and thick!
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Gluten Free Chocolate Caramel Thumbprint Cookies
by: claire cary
Ingredients
Cookies
- 1 cup + 1 tbsp gluten free all purpose flour make sure it has xanthan gum
- ½ cup cocoa powder
- 1 egg
- ⅓ heaping cup chocolate chips melted, 2.5 ounces, see notes
- ¾ cup light brown sugar
- ½ cup butter I used dairy free
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Caramel
- 5 tbsp refined coconut oil
- ¼ cup maple syrup
- 1 tbsp granulated sugar
- 2 tbsp almond butter
- 1 tsp vanilla
- pinch of salt
- 1 tsp cornstarch
Instructions
- First, add all caramel ingredients aside from the cornstarch to a pot and melt together on the stove. Bring to a low boil for just a minute or so, then remove from heat. Once it has started to cool slightly, whisk in the cornstarch really well until combined. With this recipe, you don't want to add the cornstarch while it's too hot or it'll get a bit goopy. The cornstarch will work its thickening magic as the caramel chills anyway, so no need to boil it. Transfer to a jar and set in the fridge for at least 30 minutes (ideally more) to harden and chill. After 30 minutes, give it a really good stir. If it isn't thickening, pop it in the freezer for about 15 minutes, just be sure it's covered.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar.
- Beat in the melted chocolate, egg and vanilla.
- Add in all remaining dry ingredients, measuring the cocoa and flour by spooning it into the measuring cup and leveling off the top.
- Fold together until a dough forms.
- Use a small cookie scoop or about 1- 1.5 tbsp and roll into balls. It might seem kind of sticky, it helps to lightly oil the cookie scoop and use very slightly damp hands to roll.
- Take the bottom of a flat cup or bowl and press down on the cookies slightly, just to flatten a bit. Use a 1/2 teaspoon or a wine cork to make intends in the center of the cookies. Place in the fridge for 15 minutes to chill to ensure the cookies hold their shape while baking.
- Bake for 9-11 minutes.
- Remove from the oven and repress the wells in the center, they sometimes fill up a bit while baking.
- Let cool completely, then fill with the caramel. Drizzle with more melted chocolate if desired and sprinkle with sea salt.
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