Preheat your oven to 350 degrees fahrenheit, and line a cookie sheet with a silicone liner or parchment paper.
In a medium mixing bowl, whisk your egg, maple syrup, and vanilla.
Add in your nut butter(s) and continue whisking until your mixture is smooth.
Next, add your coconut flour, baking soda, and salt to the bowl. At this point, I switched to a spoon to finish mixing everything together. The batter will get pretty thick and sticky, so a spoon is easier to work with.
Spoon out big balls of the dough onto your lined cookie sheet. Mine where about the size of a golfball. The dough will be sticky so just do your best to shape them into balls.
Place your cookie sheet in the oven and bake for 10 minutes.
While the cookies are baking, make a batch of caramel sauce by placing a small pan over medium heat and adding coconut sugar and coconut milk to the pan.
Let it heat up, stirring frequently until everything is fluid and smooth. It will still be pretty soupy.
Add cashew butter and sea salt and continue stirring until the mixture thickens and becomes more velvety. You can turn the heat down to low and let it simmer until you are ready to use.
Remove cookies from the oven after 10 minutes and use the backside of a small spoon to form indentations in the cookies. This is where your salted caramel filling will go. Return your cookies to the oven and bake for 2 more minutes.
Now, melt chocolate chips using a double boiler or microwave.
Remove cookies and spoon the caramel sauce into the indentations. Then, drizzle your melted chocolate over the top.
You can let your cookies settle for a few so the caramel and chocolate set. Then, get to it. Eat up! These salted caramel thumbprint cookies are gooey, nutty, and chocolatey.
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