A thumbprint cookie with a gooey date caramel inside & drizzled in chocolate.
This cookie has three easy steps and is oh so delicious. If you love my most recreated recipes RAW TWIX… & PUMPKIN PIE TWIX… you will most certainly love this delicious take on a Christmas Cookie. The cookies will take less than an hour to make but you need to soak the dates in warm water 2 hours prior to making them to get the most creamy caramel texture. Another thing I love to do is make my date caramel in bulk, store it in the fridge, and have it ready to go for cookies, to drizzle on smoothies, or ready to go for desserts. Let’s soak our dates in warm water, preheat the oven to 350, & make these! You won’t regret it, I promise!
Step One: Date Caramel
10 pitted dates soaked in warm water for 2 hours (rinsed and drained)
1/4 cup cashew butter (or other nut butter)
1/4 cup melted coconut oil
1 tsp sea salt
Soak dates in warm water for 2 hours, rinse, then drain. Add to a food processor with nut butter, melted coconut oil, and sea salt. You can add a dash or two of water or nut milk if it is not processing smoothly but add a little at a time.
Step Two: Cashew Butter Thumb Prints
1/4 cup organic cashew butter (cashew butter only ingredient)
1/4 cup soft coconut oil (soft not melted, refined may mix better if you don’t have a mixer)
1/3 cup maple syrup
1 tsp pure vanilla extract
1 cup almond flour (fine)
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 350 degrees F
Mix wet and dry ingredients in separate bowls. Make sure when you mix the wet ingredients you really mix the coconut oil well. This may take a few minutes to get it mixed in completely.
Next, mix dry into wet and mix together again until completely mixed and no clumps.
Place dough in the refrigerator for 30 minutes then use hands to roll into 12-16 round balls.
Place balls on a cookie sheet about an inch apart and flatten. Then use your thumb to press the center down to make a spot for the caramel
Bake for 12-15 minutes (ovens may vary) check if it’s done by sticking a toothpick into the center of the cookie, if nothing comes out on the toothpick it’s done.
Let cool for 5 minutes and remove from pan to a cookie cooling rack. Place a tbsp of date caramel in the center once completely cooled. Then, drizzle with melted HU gems
Step Three: Chocolate Drizzle
1/3 cup HU Gems
1 tsp coconut oil
To make the drizzle: Once cookies have cooled, melt Hu gems over a double boiler or in the microwave with a small amount of coconut oil. Stir continuously if using a double boiler and stir every 15 seconds if using a microwave until melted. Let chocolate cool. and drizzle over cookies using the back of a spoon. You can place them in the freezer or fridge for a few minutes for the chocolate to harden faster if your chocolate is too thin.