Chocolate Caramel Nougat Thumbprint Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, whisk almond flour, baking powder, and salt until clump-free. Add maple syrup, melted coconut oil, and vanilla. Mix until dough forms, then knead into a smooth ball. Scoop dough into 1-inch balls, place on the baking sheet, and press a well into each using your thumb or a spoon. Halve the chocolate bars and press a piece into each cookie well. Bake for 12 minutes or until edges are golden. Sprinkle with flaky salt. Cool for 2 minutes on the sheet, then transfer to a wire rack. Enjoy warm!