Chocolate Thumbprint Cookies with Caramel Filling

Every since I was a little girl, I’ve always loved to bake. I first learned from my Grandma Nickels, which has now been passed onto Lexi. Lexi shares her middle name, Margaret, because I wanted her to share a part of this very special woman in my life! 

My mother was actually a pretty good cook, even though she never enjoyed the process of it. Personally, I think it’s because my dad is a traditional “meat and potatoes” sort of guy, and I honestly think that my mom was a vegetarian at heart now that I look back on things. I think  she never really loved what she was cooking and eating most days, and she left the baking to my grandma and I!  It was always one of my favorite things about Christmas– Grandma would bring out all of her old cookie tins, that sadly were thrown out after she passed, and we would bake for days filling them with all types of colorful and tasty creations! 

Me (Beth) and my grandma in the 80s.

Mostly what I loved about this was spending time with her.  She was one of those grandmas that you just wanted to hug all of the time.  She had beautiful snowy white hair for as long as I could remember, and she was always the type of person that you could really talk to. I used to go stay at her condo, and we would play cards and listen to Christmas music in July on her 8 track!  Guess the love of Christmas was also inherited from her and passed to Lexi!  For my 16th birthday, she and I took a bus trip together through New England.  I was the youngest person on the bus by about 45 years I think, but it was totally awesome having 50 other “grandparents” looking out for me, and she and I created such wonderful memories on that trip.  She was simply the best!!

I think that she would like that I tweaked her classic thumbprint cookie recipe to make it a bit healthier, and she would have loved cooking in the kitchen with Lexi and I for sure!

Chocolate Thumbprint Cookies with Caramel Filling

Yield: 16 cookies

Chocolate Thumbprint Cookies with Caramel Filling


  • 1/2 cup vegan butter
  • 3 tbsp brown sugar
  • 2 tbsp coconut sugar
  • 2 tbsp cane sugar
  • 2 flax eggs (1 tbsp flax with 2 tbsp water PER "egg")
  • 1 tsp vanilla
  • 3/4 cup gluten free all purpose flour
  • 1/4 cup + 1 tbsp cacao powder
  • 2 tsp maca powder
  • 1/4 tsp salt


  1. Make flax eggs and let sit for 15 minutes to thicken.
  2. Preheat oven to 350 F.
  3. Cream butter, sugar, flax eggs, and vanilla until smooth.
  4. Mix in flour, cacao powder, and salt together until well combined.
  5. Roll dough into balls roughly 1 tbsp in size.
  6. Place on baking sheet.
  7. Spray your thumb with cooking spray and press thumb into center of each ball.
  8. Make sure you make a good impression as some of it fills back in as they bake in the oven.
  9. Bake for 10-11 minutes.
  10. When they are cooled, dust with silver and gold dusting powder and fill the centers with caramel.
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