No-Bake Salted Caramel Thumbprint Cookies
Simple no-bake salted caramel thumbprint cookies made with dates, nuts, oats, and coconut. This nutritious treat is vegan, sweetened with dates, and can be made gluten-free. Enjoy them for a healthy snack or dessert.
Servings 12
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
Store in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. They can be eaten straight from the freezer.
Walnuts, pecans and cashews work best with this recipe. Feel free to try it with other nuts if preferred.
To make this recipe gluten-free, use gluten-free certified oats.