Cardamom Thumbprints with Peanut Butter Caramel

Cardamom thumbprints with peanut butter caramel are a wholesome vegan cookie with a decadent filling. Perfect for having with coffee or tea.

It’s our 3rd and last cookie of the week! If you missed them, we likewise had no-bake chocolate mint cups and some grain-free ginger molasses softies.

These cardamom thumbprints with peanut butter caramel are extremely easy to make and they come together with 10 active ingredients. Thumbprints are constantly the very first cookie I go to on a vacation dessert plate. I enjoy them with jam, a dab of vegan lemon curd, bits of chocolate, and in this case: a quickie batch of peanut butter caramel.

This cookie is likewise extremely wholesome. Spelt flour and almond flour form the base and there’s just a small touch of maple syrup in the cookie itself. Aside from the little caramel dollop, these cookies aren’t extremely sweet. They’re a best coffee/tea/hot chocolate buddy. The peanut butter caramel imprint provides us the smallest edge of decadence.

And truly, caramel needs to remain in quotes here since we aren’t caramelizing any sugar. I personally do not have the perseverance or psychological perseverance to make caramel with conventional techniques, so we’re doing a bit of a cheat today hehe. It’s simply an easy mix of maple syrup, peanut butter, non-dairy milk, and a little salt that tastes remarkably caramel-like. In some cases simpleness and speed wins over whatever else!

Hope you enjoyed our event of vacation treats today! A part of me wishes to do the exact same thing with appetisers or some other very crucial vacation food classification next week, however I believe we’re simply going to return to our normal once a week schedule. It was enjoyable though!:-RRB-

Cardamom Thumbprints with Peanut Butter Caramel

Cardamom thumbprints with peanut butter caramel are a wholesome vegan cookie with a decadent filling. Perfect for having with coffee or tea.

PREPARATION TIME 20 minutes COOK TIME 12 minutes OVERALL TIME 32 minutes

Course Dessert, Treat Diet Plan Vegan, Vegetarian

Servings: 15 Cookies

Author: Laura Wright

Active Ingredients

PEANUT BUTTER CARAMEL:

• 2 tablespoons smooth and well-stirred natural peanut butter
• 2 tablespoons pure maple syrup
• 1 tablespoon non-dairy milk
• pinch of great sea salt

CARDAMOM THUMBPRINTS:

• 1 tablespoon ground flaxseed + 3 tablespoons water
• 1 cup light spelt flour
• 1/2 cup almond flour
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon great sea salt
• 3 tablespoons pure maple syrup
• 2 tablespoons smooth natural peanut butter
• 2 tablespoons melted coconut oil(* )1/2
• teaspoon(* )vanilla extract Directions Preheat the oven to 350 ° F. Line a baking sheet with parchment paper and reserved.

Make the peanut butter caramel. In a little bowl, blend together the peanut butter, maple syrup, non-dairy milk, and salt. Once it’s smooth and somewhat fluid, reserved.

• In a little bowl, integrate the ground flaxseed and water. Reserve to thicken for 5 minutes.
• In a medium bowl, blend together the spelt flour, almond flour, cardamom, and sea salt. Then, include the thickened flaxseed mix, maple syrup, peanut butter, coconut oil, and vanilla. Utilizing a rubber spatula, stir this mix till a somewhat sticky dough begins coming together.
• Part out tablespoons of dough out onto the baking sheet with an inch of area around every one.
• Then, roll each part of dough into a ball. Utilizing the bottom of a 1/4 teaspoon procedure (or your finger), thoroughly push an imprint into the top of each cookie, utilizing your other hand to hold the cookie together.
• Spoon about 1/4– 1/2 teaspoon of the peanut butter caramel into each imprint. Move the cookies into the oven and bake till bottoms are golden brown, about 10-12 minutes.
• Let the cookies cool totally. If you have remaining peanut butter caramel, thoroughly spoon a bit more onto the baked caramel imprints of each cookie and top with flaky salt if you want
• Notes
• Your peanut butter needs to be SUPER smooth and well-stirred for the caramel to have the best consistency– none of that gritty things at the bottom of the container;-RRB-

I like to put about 1/4 teaspoon of the caramel into each little imprint, bake the cookies, let them cool, and after that top the little dots of baked caramel with the staying caramel, and after that include flaky salt on the top! This action is really additional:-RRB-

• Published in dessert, vacations, treat, sweet, vegan, winter season
• Program

Conceal 26 remarks

Elizabeth These look fantastic and various from anything I have actually attempted prior to. I may need to make them this afternoon! Likewise, simply FYI, I get e-mails when there is a brand-new post up here, however didn’t get one today. This is not suggested to be criticism, however rather a (ideally) valuable head’s up. Enjoy your weekend!

• Reply

  Justine Khaldi Exists a method to bake these without utilizing oil???

• 
  Thanks

  Reply
  Laura You might attempt changing the oil with more peanut butter, however I have not personally attempted this variation so can not ensure outcomes. May be much better to Google and seek our an oil-free and vegan thumbprint from a website that does that design of baking more frequently!

  • 
    – L

    Reply
    Jackie King 3 appetiser dishes next week? Yes please Laura !!!

• Today’s 3 cookie dishes look incredible. I’ll be attempting the cardamom ones.

  Reply

  Kayann Is it possible to utilize chia seeds instead of flax seeds for the egg alternative? These look scrumptious! Thank you!

• Reply

  Laura Yes, you can absolutely utilize ground chia seeds rather of flax!

  • 
    – L

    Reply
    Caroline Load Hi! Any tips for a gluten-free option for spelt flour in this dish? I was just recently identified with celiac illness however these cookies look too great to lose out on!!:-RRB-

• Reply

  Laura Somebody on Instagram tagged me in their variation made with an all-purpose GF flour and discussed that they came out a bit dry regrettably. It may be much better to look for a thumbprint dish from a devoted gluten-free website and after that include cardamom and fill them with the peanut butter caramel.

  • 
    – L

    Reply
    Anne Wiles Hi There Laura and Caroline. I utilized a GF cup for cup mix and the cookies came out fantastic! Soooo scrumptious. I determined my GF flour simply as I would AP, 120 grams per cup.

    • César Eduardo

      Do you believe this dish will deal with 1 1/2 cup of buckwheat flour rather of the almond and spelt flours? Looks so great!

• Reply

  Laura I’m unsure it would work since I do not utilize buckwheat really frequently in my cooking. May be finest to look for a devoted buckwheat thumbprints dish from another site!

  • 
    – L

    Reply
    ali believe you might utilize al spelt and avoid the almond flour or sub oat flour?????

• Reply

  Laura I believe all spelt might work! You might require to include a bit more moisture from maple syrup or peanut butter though. I have not personally attempted this, so can’t ensure anything.

  • 
    – L

    Reply
    Adrianne Do you believe it would be alright (and still scrumptious) to sub almond butter for the peanut butter? I have not done much cooking/baking with cardamom and wish to make sure the tastes cancel! after having the most unbelievable cardamom croissant in Copenhagen in October I’m delighted to have fun with more cardamom instilled desserts. Thank you!

• Reply

  Laura Yep! Simply make certain that your almond butter is really runny and drippy.

  • 
    – L

    Reply
    Amy Exists another flour that I could replace the almond flour with? I have an allergic reaction to almonds, and can not utilize that. Would a rice or coconut flour be a suitable replacement in this dish?

• Thanks a lot:-RRB-

  Reply

  Laura Hi There Amy,

  • 
    I believe you might get away with simply utilizing more spelt flour here! Likewise, at any time I require to sub almond flour, I normally make a homemade sunflower seed flour in my food mill. I simply grind raw sunflower seeds till they look like almond meal.

    – L
    Reply
    Stacey These look scrumptious. What non-dairy milk do you recommend? We constantly have oat milk and a coconut milk coffee creamer in the house. Would either work?

• 
  Thanks!

  Reply
  Laura Hi There Stacey! Either of those choices would be fantastic:-RRB-

  • 
    – L

    Reply
    Nicole Becker Another flour concern;–RRB-. Could I utilize All Function flour rather of the spelt? I understand it’ll alter the wholesome element, however I just have AP flour on hand at the minute.

• Reply

  Laura I believe you might replace all function flour without concern with these cookies!

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    – L

    Reply
    Hannah These were delicious. All my colleagues enjoyed them!

• Reply

  ColleenCT Simply made these to sound in the brand-new year, and wow! I am not typically a sugary foods fan, however the cookie with the peanut butter salted caramel was simply the correct amount of sweet taste. My non-vegan partner enjoyed them too. Thanks, Laura, and delighted brand-new year!

• Reply

  Maria They are soo scrumptious and light!

• 
  Changed peanut with almond butter, since I had just that a person in the house.

  Thanks you for this production Laura!
  Reply
  Ali I made these a number of days back! They didn’t end up like your images … the dough didn’t truly come together– it was quite crumbly, that made it tough to roll and push. I’m not truly a big sugary foods individual, however I believe the dough might have had a touch more maple syrup! That may have assisted to keep the dough together. Enjoyed the taste. Will make once again with possibly a bit more PB and MS in the dough:-RRB- Thank you!

• Reply

  M
  I have actually made this dish a number of times now with tahini rather of peanut butter and they have actually ended up remarkable:-RRB- Great simple to follow dish

• Reply

  
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