Makes 18

Ingredients

Cookies:

1/2 cup vegan margarine (such as Earth Balance)
2 tablespoons pure maple syrup
1/2 teaspoon almond extract
1/2 cup (2.2 ounces) confectioners’ sugar
1/4 cup (1.1 ounces) cornstarch
1/4 teaspoon salt
1 1/2 cups (7.6 ounces) gluten-free cup-for-cup flour blend (scoop, shake, then level when measuring)

Caramel:

3 tablespoons creamy almond butter (or creamy peanut butter)
1 1/2 tablespoons coconut oil
2 tablespoons pure maple syrup
1 tablespoon brown sugar
Pinch of sea salt

Chocolate Drizzle:

2 ounces vegan dark chocolate
Flaky sea salt, if desired

Instructions

Cookies:

In the bowl of an electric mixer, cream the margarine for 3 minutes. Mix in the maple syrup and almond extract until well combined.

Sift together the flour, confectioners’ sugar, cornstarch, and salt, then stir into the margarine mixture.

Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.

Remove the dough from the refrigerator and allow to sit at room temperature for 20 minutes.

Form the dough into 18 equal-sized balls and place on the prepared baking sheet. Using the back of a rounded half teaspoon, make an indentation in the center of the cookie dough ball. If the dough is crumbly, use your fingers to apply pressure to keep cookie intact as you make the indentation. (Different flour blends may impact the texture, whether the dough is cohesive or crumbly.)

Bake 15 to 17 minutes, until cookies are barely golden on the bottoms. Remove from oven and, using the back of a rounded half teaspoon, press lightly on the indentation.

Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Caramel:

In a 1-cup microwave-safe measuring cup, add the almond butter, coconut oil, maple syrup, sugar, and sea salt. Heat for 30 seconds then stir until smooth.

Fill each thumbprint with the caramel. Place filled cookies in the refrigerate to set.

Chocolate Drizzle:

Place the vegan chocolate chips in a small microwave-safe bowl and heat in microwave for 30 seconds. Stir until smooth. If needed, heat for additional 10-second increments, stirring well after each cycle.

Place in a piping bag or small ziplock bag and snip the corner. Drizzle the chocolate over the cold cookies. Sprinkle with flaky sea salt if desired.

Place the cookies in the refrigerator to set. Keep the cookies stored in the refrigerator in an airtight container with parchment or wax paper separating the layers of cookies.