Nice and nutty, and delicately sweet.
These thumbprint cookies are loaded with walnuts, and sweetened with dates and coconut sugar, which adds a rich caramel taste. To make these cookies extra scrumptious, I filled their centers with sticky caramel in one batch and butter scotch in an another.
These thumbprint cookies are easy-to-make, and a perfect treat for any occasion. They also pairs deliciously with a warm cuppa cocoa, tea or coffee.
Ingredients
3 cups flour
1 Cup Coconut Sugar
1 Cup Chopped Dates
3/4 Cup- 1 Cup Chopped Walnuts
2/3 Cup Coconut Oil
1/2 Cup Oat Milk
2 tsp Vanilla
Pinch salt
2 tsp Baking Powder
1/2 tsp Baking Soda
Thumbprint Filling
Coconut Caramel
Coconut Butter Scotch Sauce
Method
Preheat oven to 350ºF.
Add flour, coconut sugar, baking powder, baking soda, chopped dates and walnuts to a mixing bowl and stir to combine.
Pour in the coconut oil, oat milk and vanilla and mix until it forms a dough. Note: the dough may seem a bit crumbly but not to worry, its perfect.
Scoop your cookie dough (approximately 2 Tbl of dough) onto a lined or non stick baking tray. Then use you hands to press and shape the cookies. Now, use your thumb or the back of a spoon to press the center of each cookie.
Fill each thumbprint center with a 1/2-1 tsp scoop of coconut caramel or butter scotch.
Pop in the oven and bake for approximately 12-14 minutes.
Cool and serve.
These cookies are especially delicious paired with a warm cuppa tea, cocoa or coffee.