Sweet and salty thumbprint cookies that are sweetened with dates. These little no-bake cookies are made with only a few ingredients, including dates, nuts, oats, vanilla and coconut.
This recipe was originally shared in 2017 and has been updated with new photos and more details. You can also find this recipe in my Healthy Holiday Treats eBook!
How to Make Salted Caramel Thumbprint Cookies
Here are the steps to making salted caramel thumbprint cookies.
- Prepare the Cookies
Blend the dates, nuts, oats, vanilla and coconut in a food processor until the mixture sticks together when pressed. Form 12 balls and place them on a baking sheet or plate lined with parchment paper. Using your thumb, make a little well in each cookie.
- Prepare the Date Caramel
In the same food processor (crumbs removed), add the dates, coconut milk, salt and vanilla. Blend until smooth. Put a small amount of date caramel in each cookie. Sprinkle with flaky salt.
Salted Caramel Thumbprint Cookies FAQ:
This recipe can easily be made gluten-free by using gluten-free certified oats.
I recommend using Medjool dates for the best results. These have a sweet caramel-like flavor and will be easier to blend. If using other types of dates, or if your dates are very dry, you might need to soak them for one hour in hot water before using them in the date caramel.
You can use leftover date caramel to sweeten oatmeal or as a dip for apples. You can also make this caramel frappuccino, date caramel pecan pie, or make caramel chocolate cups similar to these ones. If you want less leftover date caramel, feel free to only make a half batch. It may be more difficult to blend into a smooth caramel, unless you have a small food processor.
If you dislike coconut, or if you’re allergic, you can replace it with more nuts. You can also use another plant-based milk in the caramel, such as almond or oat milk.
More No-Bake Recipes:
- Dark Chocolate Mint Truffles
- No-Bake Peanut Butter Cookies
- No-Bake Thumbprint Cookies
- Dreamy Coconut Macaroon Truffles
- No-Bake Mocha Donuts
No-Bake Salted Caramel Thumbprint Cookies
Ingredients
- 1 cup pitted Medjool dates
- 1 cup nuts of choice (see notes)
- 1 cup rolled oats
- 2 teaspoons vanilla extract
- 4 tablespoons shredded coconut
- Flaky salt, for topping
Date Caramel
- 2 cups pitted Medjool dates
- 1 cup low-fat coconut milk, or plant-based milk of choice
- 1/2 teaspoon fine grain sea salt, optional
- 1 teaspoon vanilla extract, optional
Instructions
Make the Cookies
- In a food processor, blend the dates, nuts, oats, vanilla and coconut until the mixture sticks together when pressed. If your dates are dry, you can add 1 tablespoon of water at a time until the mixture sticks together when pressed.
- Form 12 balls and place them on a baking sheet or plate lined with parchment paper. Using your thumb, make a little well in each cookie.
Make the Date Caramel
- In the same food processor (crumbs removed), add the dates, coconut milk, salt and vanilla. Blend until smooth, about 2-3 minutes.
- Put a small amount of date caramel in each cookie. Sprinkle with flaky salt.
Notes
If you make these salted caramel thumbprint cookies, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
Cozy Vegan Cookies eBook
My Cozy Vegan Cookies eBook is packed with 38 plant-based cookie recipes for every occasion. You will find a variety of nutritious breakfast and snack cookies, veganized classics, and holiday-inspired recipes.
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