Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Salted Pumpkin caramel grainfree thumbprint cookies

Salted Pumpkin Caramel Grain-free thumbprint cookies are one of the healthiest cookies you will ever find which are not only delicious but filled with flavors!!

As the name clearly states...these thumbprint cookies are completely grain-free and made up of just 4 ingredients .comes together in 15 to 20 minutes. And then the salted pumpkin caramel on top takes them to the next level.

You must definitely try these since they are,
Corn syrup-free 

This recipe consists of 2 parts, One is making the Salted Pumpkin Caramel and the other is making the thumbprint cookies.

For Salted Pumpkin Caramel, you will need minimum ingredients that are already in your pantry. I always go to a refined sugar-free option to make it as healthy as possible. Refined sugars are a strict NO-NO.So I came up with this recipe which does not have refined sugar, corn syrup, whipping heavy cream...but just made with coconut sugar, milk, and pumpkin puree as it's main ingredients. The only difference you will find is that this caramel is darker than the regular one.

Also for the thumbprint cookies...I always opt for whole wheat flour or other gluten-free flours like almond flour. I rarely use All-purpose flour in my baking unless it's absolutely necessary. As we are a pure Vegetarian family. We don't eat all my baking is eggless. I must say these cookies are more on the chewier side...

Let's dive into the recipe.

For the Salted Pumpkin Caramel:
Water 3/4 cup
Milk/Almond milk 1/2 cup
Real Salt 1/4 tsp

For the Thumbprint Cookies :
Maple syrup/Pure Honey 1/2 cup

1. Let's make the Caramel Sauce first, In a saucepan, combine coconut sugar and water over medium-high heat and stir until the sugar dissolves. 

2. Add the milk/almond milk..let it simmer for about 20 -30 minutes.

3. Stir frequently until the mixture has thickened. (You will know if it has thickened when you can draw a line at the bottom of the saucepan).

4. Remove the pan from heat and add in Vanilla extract, sea salt, pumpkin puree and stir well.
4. Pour the sauce into a jar and allow to cool. It will thicken a little more once it cools.

5. Now let's make thumbprint cookies, Preheat the Oven at 350 degrees F.

6. In a bowl mix together almond flour and baking powder.

7. Add in the maple syrup/ honey and vanilla extract.

8. Combine the mixture well...mix and press together until it forms a firm dough ball.

8. On a baking tray/parchment paper-lined steel plate create even sized balls from the dough. Press them down with your thumb to make a well. These won't rise too don't make them too flat.

8.Bake in a preheated oven at  350 degrees F for 12 to 14 minutes. Then let cool for 3 minutes. 

9. Now pour the caramel sauce in a silicone piping bag and top the thumbprint cookies with the salted pumpkin Caramel sauce and Enjoy!

I hope you will love these yummy and healthy cookies. If you make these..let me know in the comments section and tag #archanasvegfoodchronicles in your cookie post. 

Follow me on my Instagram ID @archanasvegfoodchronicles.

Do share this recipe with your friends and family and subscribe to my blog for more amazing healthy recipes

Disclaimer: is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a