Vegan Salted Caramel Coconut Thumbprint Cookies are chewy on the inside with crisp, golden edges, and a heavenly salted caramel date filling. They’re the perfect (secretly) plant-based cookie to add to your holiday cookie roundup.
INGREDIENTS
- ⅓ cup pitted medjool dates
- ¾ cup coconut sugar
- ¼ cup coconut oil, melted and slightly cooled
- 1 tsp. vanilla extract
- 1 cup white whole wheat flour
- ¾ tsp. sea salt, divided, plus more for sprinkling overtop
- 4 Tbsp. unsweetened cashew milk
- 3 Tbsp. desiccated coconut flakes
Directions
- Put dates in a bowl filled with warm water.
- Let stand 1 hour.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine oil, sugar, and vanilla in the bowl of an electric mixer; beat on medium speed for 1 minute. Turn mixture and add flour, stopping to scrape down sides as necessary. Continue on rate and include 1/2 tsp. Of cashew milk in 1 Tbsp, and the salt. Increments until mixture starts to come together as bread. Turn off mixer and form mixture pressing against any pieces into dough.
- Put coconut flakes in a small bowl. Carefully roll mixture into 16 or 15 balls that are uniform. Roll balls in coconut flakes and place on baking sheet. Using your index finger or thumb, press a thumbprint to the middle of each ball, about 1/2-inch deep (when edges of cookie begin to break, easy press back together).
- Bake cookies at 375°F for 10 minutes. Remove from oven and gently press on thumb back. Allow to cool for 10 minutes.
- Drain dates and set in a mini food processor or blender with remaining 1/4 tsp. salt. Blend for 2 minutes adding water . Increments until dates become eloquent and jammy (roughly 3 to 5 Tbsp. water total.) Fill each indentation that is thumbprint . Sprinkle salt overtop that is flaky.
Tags
cookies