These chocolate thumbprint cookies are almost like a brownie in cookie form. A little indent goes a long way, especially when filled with coconut sugar caramel.
We’ve added some Pu’erh Ninja to the cookies themselves which simply adds to their richness giving them a slightly more complex depth of flavor.
Pu’erh Caramel Thumbprint Cookie Recipe
Preparation Time - 15 minutes
Cooking Time - 8 minutes
Servings - 14
Ingredients
For the Cookies
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120g vegan-friendly butter
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100g sugar
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½ tbsp Pu’erh Ninja
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30ml aquafaba (from a can of chickpeas)
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130g spelt flour
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20g cocoa powder
For the Caramel
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200ml full fat coconut milk
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60g coconut sugar
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2 tsp coconut oil
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¼ tsp sea or rock salt
Directions
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Prepare your caramel first. It can also be prepared a few days in advance and stored in the fridge.
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Add all ingredients to a pot over a medium heat. Bring to the boil. Allow to boil for 3 minutes stirring regularly.
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Reduce to a simmer and allow to cook for a further 15 minutes.
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Allow to cool.
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Preheat oven to 180C (350F).
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Cream together the sugar and butter using an electric beater/whisk.
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Whisk together aquafaba and pu’erh tea.
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Add aquafaba mixture to the sugar and butter and whisk to combine.
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Sift in the flour and cocoa powder.
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Divide dough into 14 balls.
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Place on a baking sheet lined with parchment paper 1 inch apart. Use the end of a wooden spoon to create an indent in each.
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Bake for 8 minutes, rotating the tray half way.
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Leave to cool on the tray for 10 minutes and then transfer to a wire rack to cool fully.
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Add 1 - 1.5 tsp of the thickened cooled caramel to the centre of each cookie before digging in.
