Gluten-Free Chocolate-Almond Thumbprint Cookies

• 1 1/2 cups honey
• 1/4 cup unsweetened coconut milk
• 3/4 cup coconut oil
• 1/2 teaspoon kosher salt
• 1 tablespoon plus 1/4 teaspoon pure vanilla extract
• 2 1/2 cups almond flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• Pinch of cayenne
• 6 ounces dark chocolate, finely chopped
• 1 large egg beaten with 1 egg yolk
• Flaky sea salt, for garnish

1. Line an 81/2 -by-41/2 -inch loaf pan with parchment paper.
2. In a small saucepan, heat 1 cup of the honey with the coconut milk, 2 tablespoons of the coconut oil and 1/4 teaspoon of the salt over moderately high heat.
3. Attach a candy thermometer to the pan and cook, stirring occasionally, until the mixture reaches 250, 6 to 8 minutes.
4. Stir in 1/4 teaspoon of the vanilla, then pour the mixture into the prepared pan.
5. Refrigerate until solid, at least 2 hours.
6. Lift the caramel out of the pan and quickly cut into 1/2 -inch squares.
7. Arrange the squares on a parchment paper-lined baking sheet and refrigerate.
8. Meanwhile, in a medium bowl, whisk the almond flour with the cocoa powder, baking soda, cinnamon, cayenne and the remaining 1/4 teaspoon of salt.
9. Stir in the dark chocolate.
10. In a small saucepan, combine the remaining 1/2 cup plus 2 tablespoons of coconut oil and 1/2 cup of honey over moderate heat and cook until the coconut oil liquefies.
11. Remove from the heat and stir in the beaten egg and the remaining 1 tablespoon of vanilla.
12. Pour this mixture over the dry ingredients and stir until just combined.
13. Preheat the oven to 350.
14. Line 2 large rimmed baking sheets with parchment paper.
15. Using 2 teaspoons, scoop the dough into 3/4-inch balls.
16. Working in 4 batches, arrange the balls on the prepared sheets at least 2 inches apart.
17. Bake the cookies for 8 minutes, until lightly browned at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking.
18. When the cookies come out of the oven, immediately make a well in the center of each one and press in a square of honey caramel.
19. Sprinkle the caramel with a pinch of sea salt.
20. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely.

honey, unsweetened coconut milk, coconut oil, kosher salt, vanilla, almond flour, dutch, baking soda, ground cinnamon, cayenne, chocolate, egg, salt

Taken from www.foodandwine.com/recipes/gluten-free-chocolate-almond-thumbprint-cookies (may not work)