Dessert/ Snacks

Caramel Thumbprint Cookies

This year I have fallen back in love with many things… cookies and matcha are up there in my top ten. Yes, there are many things. I feel like it’s been such a year of reflection, change and just really listening to my body and mind.

As well as matcha, Matcha Ninja offer Pu’erh tea and Butterfly Pea tea which are epic served just like a matcha, I like mine with ample oat milk. I’m not going to lie, it’s been challenging to find ways to make blue food appeal to my own eye, but I like a challenge!

The potential benefits of drinking Pu’erh come from Chinese medicine and I find them super interesting. I’m no expert and I’m not about to claim everyone will experience these, but I’m a believer! Pu’Erh Ninja is fermented and because of this, it contains friendly micro-organisms that when consumed regularly, contribute to a balanced and robust gastrointestinal (GI) system.

Taken from the Matcha Ninja website. Interesting!!!

The pu’erh works beautifully here just mixed into the cookie dough. So easy to incorporate!

I do create recipes for Matcha Ninja, this is not a sponsored post and all opinions are my own.

Pu'erh Caramel Chocolate Thumbprint Chocolate Cookies

Print Recipe
By Serves: 14 Prep Time: 15 minutes Cooking Time: 10 minutes


  • *For the Cookies*
  • 120g vegan friendly butter
  • 100g sugar
  • ½ tbsp Pu’erh tea
  • 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



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


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


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


Allow to cool.


Preheat your oven to 180C (350F).


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


Whisk together aquafaba and pu’erh tea.


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


Sift in the flour and cocoa powder.


Divide dough into 14 balls.


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.


Bake for 8 minutes, rotating the tray half way.


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


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


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