Wild Berry + Salted Caramel Thumbprint Cookies

Yields approx 2 dozen cookies

Wild Berry + Salted Caramel Thumbprint Cookies

Perfect Paleo thumbprints for the holidays!

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • For the Cookies:
  • 1 Cup Almond Butter
  • 1/2 Cup Pecans smashed to bits
  • 1 Egg whisked
  • 3 Tbsp. Maple Syrup, honey, or coconut nectar... get the good stuff
  • 1 tsp Vanilla
  • 1 Tbsp. Cinnamon
  • pinch of Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • -----------------
  • For the Wild Berry + Salted Caramel filling:
  • 1 Cup Full Fat Coconut Milk, unsweetened
  • 1 Cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 10oz Frozen Berries, mixed berries make it wild!
  • 1 Tbsp. Honey
  • Sea Salt


  • Set oven to 350F
  • To make the caramel filling:
  • On medium heat, combine coconut milk, sugar, vanilla, and salt stirring until combined.
  • Once the mixture starts to boil set a timer for 10-12 mins. Leave it alone until the time is up, then reduce heat and simmer for 5-10 mins, stirring occasionally, or until the back of your spoon is coated in caramel sauce (times will vary).
  • Remove the sauce from heat and let cool.
  • While the sauce is heating place another saucepan on medium heat and add your berries and honey, mix for about 10 mins or until broken down into a sauce.
  • Puree the berry sauce in a blender and then strain in a mesh sleeve over a bowl to separate the yummy sauce from the seeds
  • Pour puree into the caramel sauce, heat and mix to combine until nice and soft.
  • ---------
  • For the cookies:
  • Line a cookie sheet with parchment paper.
  • In a medium bowl mix almond butter, egg, vanilla, maple syrup.
  • Once mixed, add cinnamon, baking soda and powder, and a pinch of sea salt. Mix until everyone's friends.
  • Roll the cookie dough into balls and then roll in the smashed pecans until nicely coated.
  • Place on parchment paper and bake for about 7 min, pull these cuties out of the oven and then do a little smashy-poo with your thumb to make a little crater for the caramel.
  • Fill the cookie craters with the salted caramel sauce and then bake for another 7 mins.
  • Crack some sea salt over the top of cookies and let this holiday magic cool before serving.
  • Now hide them for yourself because you made them and you deserve it!
Cuisine: dessert |


Store left over caramel sauce in the fridge for pancakes!

I keep the cookies in the fridge and they take on the most incredible, almost cake like texture. These cookies can be made in advance for sure!