These healthy chocolate caramel thumbprint cookies are a homemade version of the Girl Scout Adventurefuls cookies. They consist of a rich chocolate thumbprint cookie that's filled with homemade caramel and drizzled with dark chocolate. These cookies are gluten free, dairy free, paleo and vegan friendly.
Confession time: I have not tried the Girl Scout Adventurefuls cookies. They are a newer cookie and since they've come out I no longer consume gluten. So, trying them is off the table for me.
Based off of people's reviews, these cookies are somewhat disappointing! Which is hard to imagine; how could a chocolate cookie with a caramel filling not taste good?!
Not wanting to miss out on anything, I decided to create my own copycat Adventurefuls cookie recipe. And yes, these are AMAZING! They consist of a rich chocolate thumbprint cookie that's filled with a homemade caramel and topped with dark chocolate.
Unlike the original version, my recipe is completely gluten free, dairy free, paleo and vegan friendly. The crunchy cookie pairs perfectly with the gooey caramel and the dark chocolate on top creates the perfect finish!
Why You'll Love these Chocolate Caramel Thumbprint Cookies
- gluten free and grain free - made with almond flour
- dairy free - the homemade caramel filling is made with just maple syrup and coconut cream
- paleo - no weird ingredients, additives or preservatives
- vegan - free from animal products
- easy to make - while there are a few steps involved, this recipe is fool proof
Ingredients
Here's a list of what you need to make these homemade adventurefuls:
- blanched almond flour - you can try tigernut flour for a nut free version, but I have not tested this myself.
- cocoa powder - I recommend an extra rich cocoa powder with a fat content around 20%
- tapioca starch/flour - this is necessary for achieving the right cookie texture. The best substitute would be arrowroot starch.
- salt - enhances the flavor.
- palm shortening - I recommend Spectrum organic palm shortening. It's dairy free, paleo and vegan friendly; a great alternative to butter. The best swap would be butter (grass fed or a vegan version).
- maple syrup - to sweeten the cookies and make the caramel.
- vanilla extract - for added flavor.
- coconut cream - for the homemade caramel.
- dark chocolate chips - for the chocolate drizzle.
- coconut oil - thins the chocolate for the chocolate drizzle.
How to Make Chocolate Caramel Thumbprint Cookies
For this recipe, you'll first make and bake the cookies, then make the caramel and lastly melt the chocolate for the topping.
First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Make the Cookie Dough
In a large mixing bowl, combine the dry ingredients for the cookies. Mix in the wet ingredients, stirring until well combined. If you need to, use your hands to combine the dough.
Shape the Cookies
Scoop out one rounded tablespoon of the dough and roll it into a ball using your hands. Flatten the cookie into a disc shape and then place it on the lined baking pan. Use your thumb to make an indent in the center of the cookie. You should get 11-12 cookies.
Bake the Cookies
Place the cookies in your oven and bake at 350 degrees F for 10 minutes.
After baking, remove the cookies from the oven and use a ½ tablespoon measuring spoon to reform the indents in the cookies.
Let them cool on the baking pan to room temperature.
Make the Caramel Filling
For the caramel, place the coconut cream and maple syrup in a small saucepan. Heat over medium-low heat until simmering. Then set your timer for 10 minutes and simmer, stirring frequently to scrape the caramel from the bottom and sides of the pan. The caramel will start to brown and thicken.
After 10 minutes, set the caramel aside and let it cool a few minutes before pouring it into the center of the chocolate cookies.
Fill the Cookies
Once cooled, fill the cookies with the caramel. Each slot should be filled to the brim.
Place the cookies in the freezer while you melt the chocolate.
Melt the dark chocolate
In a small, microwaveable dish, melt the dark chocolate and coconut oil. Melt at high heat at 20 -30 second intervals, mixing in between.
Once melted, grab the cookies from the freezer and drizzle the chocolate over the top. To create neat, even lines, pour the chocolate into a small ziplock bag. Cut a small hole in one end and then pipe the chocolate over the cookies.
Freeze the Cookies
Lastly, place the cookies in the freezer for 20 minutes to let the chocolate and caramel set.
Storage
These cookies can be stored in the fridge or freezer. Personally, I like them stored in the freezer. The caramel is more chewy, rather than gooey and the chocolate cookies have more of a crunch.
Place the cookies in an airtight container and store in the fridge for up to one week, or the freezer up to one month.
Frequently Asked Questions
The original Girls Scout Adventurefuls cookies contain: sugar, enriched flour, vegetable shortening, cocoa, cornstarch, caramel color, molasses, corn syrup, salt, soy lecithin, natural and artificial flavor, baking soda, salt and paprika.
Yes, both my recipe and the original Adventurefuls are vegan friendly.
You can add any caramel filling to these chocolate thumbprint cookies, but I recommend making your own. My caramel recipe uses just 2 ingredients and doesn't require a candy thermometer - it's super easy!
More Copycat Girl Scout Cookie Recipes
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Healthy Chocolate Caramel Thumbprint Cookies (Adventurefuls Copycat Recipe)
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 11-12 cookies 1x
Ingredients
Thumbprint Cookies
- 1 cup blanched almond flour (90g)
- ¼ cup cocoa powder (22g)
- ¼ cup tapioca starch (30g)
- ¼ tsp salt
- ¼ cup palm shortening (43g)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
Caramel Filling
- ⅓ cup coconut cream
- ¼ cup maple syrup
Chocolate Topping
- ¼ cup dark chocolate chips
- ½ tsp coconut oil
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Make the Cookie Dough: In a large mixing bowl, combine the dry ingredients for the cookies. Mix in the wet ingredients, stirring until well combined. If you need to, use your hands to combine the dough.
- Shape the Cookies: Scoop out one rounded tablespoon of the dough and roll it into a ball using your hands. Flatten the cookie into a disc shape and then place it on the lined baking pan. Use your thumb to make an indent in the center of the cookie. You should get 11-12 cookies.
- Bake the Cookies: Place the cookies in your oven and bake at 350 degrees F for 10 minutes.
- After baking, remove the cookies from the oven and use a ½ tablespoon measuring spoon to reform the indents in the cookies.
- Let them cool on the baking pan to room temperature.
- Make the Caramel Filling: For the caramel, place the coconut cream and maple syrup in a small saucepan. Heat over medium-low heat until simmering. Then set your timer for 10 minutes and simmer, stirring frequently to scrape the caramel from the bottom and sides of the pan. The caramel will start to brown and thicken.
- After 10 minutes, set the caramel aside and let it cool a few minutes before pouring it into the center of the chocolate cookies.
- Fill the Cookies: Once cooled, fill the cookies with the caramel. Each slot should be filled to the brim.
- Place the cookies in the freezer while you melt the chocolate.
- Melt the dark chocolate: In a small, microwaveable dish, melt the dark chocolate and coconut oil. Melt at high heat at 20 -30 second intervals, mixing in between.
- Once melted, grab the cookies from the freezer and drizzle the chocolate over the top. To create neat, even lines, pour the chocolate into a small ziplock bag. Cut a small hole in one end and then pipe the chocolate over the cookies.
- Freeze the Cookies: Lastly, place the cookies in the freezer for 20 minutes to allow the chocolate and caramel to set.
Notes
For best results, measure ingredients by weight, when given.
Katie
My family and I love these homemade Adventurefuls. Enjoy!