Gluten Free Thumbprint Cookies: Chocolate Turtle

INGREDIENTS

COOKIES 1 cup (140 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)

1/2 tsp

xanthan gum (omit if your blend already contains it)

3 tbsp

cornstarch (you can try arrowroot if you can’t have corn)

7 tbsp

Dutch-processed cocoa powder (you can try replacing with an equal amount of natural unsweetened cocoa powder + 1/8 teaspoon baking soda)

1/4 tsp

kosher salt

1/2 cup

packed light brown sugar

8 tbsp

unsalted butter, at room temperature

egg (60 g, out of shell) at room temperature, beaten

1 tsp

pure vanilla extract

CARAMEL FILLING 1/2 cup (100 g) granulated sugar

1/8 tsp

cream of tartar

2 tbsp

(1 ounce, weighted) water

3 tbsp

heavy whipping cream, at room temperature

2 tbsp

unsalted butter, chopped

1/2 tsp

kosher salt

Chopped raw pecans, for sprinkling

Melted chocolate, for drizzling (optional)