Vegan Caramel Chocolate Thumbprint Cookies

Name: Vegan Caramel Chocolate Thumbprint Cookies
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 24 servings
Ingredients: 150g Vegan Butter; 100g Sugar; 2package Vanilla Sugar; 1pinch Salt; 2tbsp Vegan Egg Replacer; 300g All Purpose Flour; 2tbsp Oat Milk; 150g Vegan Caramel Candy; 50ml Vegan Cooking Cream; 1pinch Salt; 120g Dark Chocolate

These vegan thumbprint cookies taste like a little “Twix” bite: buttery vanilla cookies filled with creamy caramel and finished with a drizzle of dark chocolate. They’re easy to make, look adorable on a tray, and disappear fast—perfect for holidays, gifting, or a cozy coffee break.

Total Time

90 min

Difficulty

Servings

24 servings

Categories: Cookies Desserts

Allergens: Gluten

Cookie dough Instructions

Prepare the vegan egg replacer according to the package instructions (using the amount listed). Let it sit for a minute to thicken.
In a mixing bowl, beat the softened vegan butter with sugar, vanilla sugar, and salt until creamy and smooth.
Mix in the prepared egg replacer.
Add the flour and mix until a soft dough forms. If the dough feels dry or crumbly, add oat milk 1 tablespoon at a time (only as needed).
Cover and chill the dough in the fridge for at least 30 minutes.

Shaping and baking Instructions

Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper.
Roll the chilled dough into small balls (about 20–22g each) and place them on the sheet pan with space between.
Use the handle of a wooden spoon (or your thumb) to press a deep indent into the center of each ball. If the dough cracks a little, gently pinch it back together.
Bake for 12–15 minutes, until the cookies look set and the edges are just starting to turn lightly golden.
Let cool on the tray for 10 minutes, then transfer to a rack and cool completely before filling.

Caramel filling Instructions

In a saucepan over low heat, warm the vegan caramel candy with vegan cooking cream, stirring often, until melted and smooth. Don’t let it boil.
If you like, add a tiny pinch of salt to balance the sweetness. Let the caramel cool for a couple of minutes so it thickens slightly.
Spoon a little caramel into each cookie indent. Let set while you prepare the chocolate drizzle.

Chocolate drizzle Instructions

Melt the dark chocolate gently (microwave in short bursts, stirring between, or over very low heat).
Transfer melted chocolate to a piping bag, snip a tiny corner, and drizzle over the cookies.
Let the chocolate set completely before storing.
Store in an airtight container at room temperature for up to 3 weeks.

Notes

Chilling the dough helps prevent spreading and keeps the thumbprints neat.
Press the indent right after shaping the balls; if it puffs up during baking, gently press again while still warm.
Heat caramel low and slow—high heat can make it seize or turn grainy.
If your caramel is too thick to spoon, add 1–2 tsp more cream and warm briefly.
Let the chocolate fully set before stacking cookies to avoid smudging.

Equipment Needed

Mixing Bowl
Spatula
Kitchen Scale
Plastic Wrap
Oven
Sheet Pan
Parchment Paper
Cooling Rack
Saucepan
Stove
Microwave
Piping Bag
Food Storage Container