GLUTEN-FREE CHOCOLATE CARAMEL THUMBPRINT COOKIES

Gluten-Free Chocolate Caramel Thumbprint Cookies image

Chocolate and caramel lovers, rejoice; our Gluten-Free Chocolate Caramel Thumbprint Cookies have your name on them. Rich chocolate and creamy caramel goodness mixes with gluten-free oat flour to create a cookie you won't be able to stop thinking about! No matter your stance on gluten, our chocolate caramel thumbprint cookies are so good, you'll be adding them to your bookmarked recipes in no time. From birthdays to small get-togethers to a midweek pick-me-up, these chocolate caramel thumbprints don't disappoint. The best part? This gluten-free thumbprint cookie recipe is a treat everyone can enjoy!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h55m

Yield 28

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
1 1/3 cups Gold Medal™ Gluten Free Oat Flour
1/3 cup baking cocoa
2 tablespoons tapioca starch
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup caramel baking bits (from 11-oz bag)
1 tablespoon heavy whipping cream
1/4 cup semisweet chocolate chips
1/4 teaspoon shortening

Steps:

In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.

Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 0 g