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Gluten Free Chocolate Caramel Thumbprint Cookies

Filled with a chewy caramel center, these gluten free chocolate cookies are the ultimate dessert recipe. They're ready in under 20 minutes and can easily be made vegan!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 15 small cookies
Author: Claire Cary




  • 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


  • 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 ½ 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.


To make these cookies vegan, sub the egg for a flax egg. Just combine 1 tbsp ground flax seeds with 2.5 tbsp of water and whisk together. Let sit until thickened and proceed with the rest of the recipe as usual. 
If you can weigh the chocolate, I highly recommend it! But 2.5 ounces is about ⅓ heaping cup. 
If caramel isn't your thing, you can totally leave it out! Add ½ tsp baking soda to the dough, then bake the cookies as usual (without making the indents), but once they come out of the oven, just let them cool as is. You can also throw in some chocolate chips (about ½ cup) to the batter if you're going to leave out the caramel. 


Serving: 1cookie | Calories: 187kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 9.5g | Fiber: 1.5g | Sugar: 13.7g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: chocolate cookies, chocolate thumbprint cookies, gluten free chocolate cookies