Menu

Gluten-Free Chocolate Caramel Thumbprint Cookies

  • Save Recipe
Gluten-Free Chocolate Caramel Thumbprint Cookies
  • Prep 25 min
  • Total 3 hr 55 min
  • Servings 28
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Chocolate and caramel lovers, rejoice; our Gluten-Free Chocolate Caramel Thumbprint Cookies have your name on them. Rich chocolate and creamy caramel goodness mixes with gluten-free oat flour to create a cookie you won't be able to stop thinking about! No matter your stance on gluten, our chocolate caramel thumbprint cookies are so good, you'll be adding them to your bookmarked recipes in no time. From birthdays to small get-togethers to a midweek pick-me-up, these chocolate caramel thumbprints don't disappoint. The best part? This gluten-free thumbprint cookie recipe is a treat everyone can enjoy!
Updated Sep 22, 2021

Ingredients

Cookies

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1 1/3 cups Gold Medal™ Gluten Free Oat Flour
  • 1/3 cup baking cocoa
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt

Filling and Drizzle

  • 1 cup caramel baking bits (from 11-oz bag)
  • 1 tablespoon heavy whipping cream
  • 1/4 cup semisweet chocolate chips
  • 1/4 teaspoon shortening

Steps

  • 1
    In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
  • 2
    Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
  • 3
    Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
  • 4
    Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 5
    In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
  • 6
    In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chilling the dough and placing rolled cookie dough onto cool cookie sheets helps ensure that cookies don’t spread too much to achieve a thumbprint hole for the filling.
  • tip 2
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 3
    For best results, bake Gluten-Free Chocolate Caramel Thumbprint Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.

Nutrition

110 Calories, 7g Total Fat, 1g Protein, 10g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
45mg
2%
Potassium
40mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved