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These chocolate thumbprint cookies are almost like a brownie in cookie form. A little indent goes a long way, especially when filled with coconut sugar caramel. 

We’ve added some Pu’erh Ninja to the cookies themselves which simply adds to their richness giving them a slightly more complex depth of flavor.


Pu’erh Caramel Thumbprint Cookie Recipe

Preparation Time - 15 minutes

Cooking Time - 8 minutes

Servings - 14

Pu'erh Tea Caramel Thumbprint Cookies-4.jpg


For the Cookies

  • 120g vegan-friendly butter

  • 100g sugar

  • ½ tbsp Pu’erh Ninja

  • 30ml aquafaba (from a can of chickpeas)

  • 130g spelt flour

  • 20g cocoa powder

For the Caramel

  • 200ml full fat coconut milk

  • 60g coconut sugar

  • 2 tsp coconut oil

  • ¼ tsp sea or rock salt

Pu'erh Tea Caramel Thumbprint Cookies-17.jpg


  1. Prepare your caramel first. It can also be prepared a few days in advance and stored in the fridge.

  2. Add all ingredients to a pot over a medium heat. Bring to the boil. Allow to boil for 3 minutes stirring regularly.

  3. Reduce to a simmer and allow to cook for a further 15 minutes.

  4. Allow to cool. 

  5. Preheat oven to 180C (350F).

  6. Cream together the sugar and butter using an electric beater/whisk.

  7. Whisk together aquafaba and pu’erh tea.

  8. Add aquafaba mixture to the sugar and butter and whisk to combine.

  9. Sift in the flour and cocoa powder.

  10. Divide dough into 14 balls. 

  11. Place on a baking sheet lined with parchment paper 1 inch apart. Use the end of a wooden spoon to create an indent in each.

  12. Bake for 8 minutes, rotating the tray half way.

  13. Leave to cool on the tray for 10 minutes and then transfer to a wire rack to cool fully.

  14. Add 1 - 1.5 tsp of the thickened cooled caramel to the centre of each cookie before digging in.


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