What are the ingredients in Adventurefuls?

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.

Are Adventurefuls vegan?

Yes, both my recipe and the original Adventurefuls are vegan friendly.

Can I use store bought caramels for the filling?

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!

Chocolate Caramel Thumbprint Cookies (Adventurefuls Copycat Recipe)

Ingredients

Scale

Thumbprint Cookies

1 cup blanched almond flour (90g)
1/4 cup cocoa powder (22g)
1/4 cup tapioca starch (30g)
1/4 tsp salt
1/4 cup palm shortening (43g)
2 Tbsp maple syrup
1 tsp vanilla extract

Caramel Filling

1/3 cup coconut cream
1/4 cup maple syrup

Chocolate Topping

1/4 cup dark chocolate chips
1/2 tsp coconut oil

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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 1/2 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.