Chocolate salted caramel thumbprints

A crunchy cocoa-rich cookie, topped with a puddle of luscious salted caramel and a drizzle of chocolate. Is this maybe the most decadent cookie ever? We think so!



  1. ½ cup coconut oil, softened
  2. ½ cup, plus 2 tablespoons coconut sugar (or raw sugar)
  3. 1 egg
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 1 cup wholemeal plain flour
  6. ½ cup cacao
  7. ¾ teaspoon salt
  8. Salted caramel sauce
  9. Extra sea salt
  10. Dark chocolate to melt and drizzle, if desired


  1. Step 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. Step 2

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

  3. Step 3

    Pre-heat the oven to 160C (350F) 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. Step 4

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

  5. Step 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.

Recipe by Claire K Creations.