Chocolate Salted Caramel Thumbprint Cookies

Method

1. 1

   In the bowl of an electric mixer, beat the coconut oil and coconut sugar together until smooth. Add the egg and vanilla bean paste and mix until combined.

2. 2

   Add the flour, cacao and salt and mix until the dough comes together. Refrigerate for 1 hour.

3. 3

   Pre-heat the oven to 160C (fan forced) and line a baking tray with baking paper. Take the dough out of the fridge and roll into balls using a tablespoon of dough at a time. Place on the tray leaving a few centimetres between each one. Using your knuckle or finger, press down in the middle of each one to make a well.

4. 4

   Bake for approximately 10 minutes or until the biscuits are just set when you touch them.

5. 5

   Leave them to cool on the tray out of the oven for 5 minutes and then transfer to a wire rack to cool completely. When cool, fill with salted caramel and sprinkle with sea salt and drizzle over melted dark chocolate if you want to.