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Gluten-Free Chocolate Caramel Thumbprint Cookies
Gluten-Free Chocolate Caramel Thumbprint Cookies
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Prep Time:
25 minutes
Total Time:
3 hours 55 minutes
Indulge in our irresistible Gluten-Free Chocolate Caramel Thumbprint Cookies, a perfect blend of rich chocolate and creamy caramel on a gluten-free oat flour base. Addictively delicious and suitable for all occasions, these thumbprint cookies are a must-have treat for everyone, gluten-free or not.
Ingredients:
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 1/3 cups Gold Medal™ Gluten Free Oat Flour
  • 1/3 cup baking cocoa
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1 cup caramel baking bits (from 11-oz bag)
  • 1 tablespoon heavy whipping cream
  • 1/4 cup semisweet chocolate chips
  • 1/4 teaspoon shortening
Instructions:
  • In a large bowl, use an electric mixer to blend together butter, sugar, and vanilla until fluffy. Mix in the egg yolk until smooth. Add oat flour, cocoa, tapioca starch, xanthan gum, and salt until a dough forms. Chill covered in the refrigerator for at least 1 hour until firm.
  • Preheat the oven to 375°F (or 350°F for dark or nonstick cookie sheets).
  • Form dough into level tablespoonfuls, shaping them into 1 1/4-inch balls. Space out the balls 2 inches apart on ungreased large cookie sheets. Press your index finger or thumb into the center of each ball to create an indentation.
  • Bake for 8 to 10 minutes or until edges are set. Once out of the oven, use the end of a wooden spoon to re-press an indentation into each cookie. Allow the cookies to rest for 3 minutes, then transfer them from the baking sheet to a cooling rack. Let them cool completely, which should take about 20 minutes.
  • In a small microwave-safe bowl, microwave caramel baking bits and whipping cream for 1 to 1 1/2 minutes, stirring every 30 seconds until smooth. Fill each cookie with about 1/2 teaspoon of the mixture and allow to rest for about 15 minutes until the caramel sets.
  • Melt chocolate chips and shortening in the microwave, stirring halfway through until smooth. Transfer melted chocolate to a plastic bag, snip off a small corner, and drizzle over cookies. Allow chocolate to set for about 1 hour and 30 minutes.

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