Homemade Gluten Free Salted Caramel Chocolate Chip Cookies have sweet chocolate chips and chewy salted caramel in every bite! These cookies are chewy in the center with crispy edges and so good, no one will be able to tell they are gluten free!
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This recipe for Gluten Free Salted Caramel Cookies is the first variation that I made using my basic Gluten Free Chocolate Cookies recipe. And, it just so happens to be my favorite, although they are all pretty amazing!
In the base recipe, I had mentioned that while creating a few varieties of dark chocolate cookies that were not gluten free, I felt a little bad that my gluten free fiancé couldn’t enjoy them with us. I decided to attempt to recreate that recipe into a gluten free version for him. It turned out that we all love them!
The only differences between this recipe and the base recipe for the dark chocolate cookies is that I use a gluten free all purpose flour (see the recipe notes for more information on what brands work best) and regular unsweetened cocoa rather than dark.
Why This Recipe Works
- These homemade gluten free cookies taste just as delicious as a non-gluten free version.
- The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be. They hold up perfectly!
- The flavor combination of sweet chocolate and chewy salted caramel is just too delicious not to try!
How to Make Gluten Free Salted Caramel Chocolate Chip Cookies
Prep!
Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.
When you are ready to begin, preheat your oven to 350°F.
Create!
In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth.
Lower the speed and add the eggs one at a time, then the vanilla.
Gradually add the flour mixture to the wet ingredients and mix until well combined. Stir in the chocolate chips and caramel pieces.
Tip: to get cookies that look like the ones in the photos, leave some of the mix-ins to the side, then press them on top of the dough balls before putting them in the oven.
Drop by the tablespoon full about 2 inches apart on to a baking sheet.
Tip: using a Silpat mat like the one pictured above not only helps keep cookies from sticking, but came in especially handy with this recipe because the melted caramel came right off as well!
Bake 9-10 minutes until cooked through.
Present!
Sprinkle on the salt the salt, then allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.
Tips & Techniques for the Best Gluten Free Salted Caramel Chocolate Chip Cookies
- Set the butter out at least an hour before you begin baking to let it come to room temperature. If the butter is too warm (as it might be if you were to soften it using a microwave etc.) or too cold, the cookies may not turn out perfectly.
- Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
- Using a Silpat mat helps keep the cookies from sticking to the baking sheet, but also made it easy to remove any melted caramel as well.
- Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
- The best caramel for this recipe is Kraft traditional caramels cut into smaller pieces (not the bits – they don’t melt). I have tried Werther’s soft caramels and even though they tasted really good, they melted way too much.
- Store extra cookies in an air-tight container and use within a week for the best results.
FAQ’s
- What is the best gluten free all purpose flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
- Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.
Other Recipes to Try
I have several more recipes for variations of gluten free chocolate cookies:
- Gluten Free Triple Chocolate Chip Cookies
- Gluten Free Walnut Chocolate Chip Cookies
- Gluten Free Chocolate Cookie Recipe a base gluten free chocolate cookie recipe you can use as is or mix in whatever it you love!
Love this Gluten Free Salted Caramel Chocolate Chip Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Gluten Free Salted Caramel Chocolate Chip Cookies
Ingredients
- 2 Cups gluten free all purpose flour * see notes
- 3/4 Cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 Cups unsalted butter * softened
- 2 Cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 Cup chocolate chips
- 1/2 Cup Kraft caramel squares * diced small (chip size)
- kosher salt * or flake salt
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
- Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
- Gradually add the flour mixture to the wet ingredients and mix until well combined.
- Stir in the chocolate chips and caramel pieces.
- Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking)
- Bake 9-10 minutes until cooked through.
- Remove from the oven and sprinkle on the salt.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage
Notes
Tips & Techniques for the Best Gluten Free Salted Caramel Chocolate Chip Cookies
- Set the butter out at least an hour before you begin baking to let it come to room temperature. If the butter is too warm (as it might be if you were to soften it using a microwave etc.) or too cold, the cookies may not turn out perfectly.
- Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
- Using a Silpat mat helps keep the cookies from sticking to the baking sheet, but also made it easy to remove any melted caramel as well.
- Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
- The best caramel for this recipe is Kraft traditional caramels cut into smaller pieces (not the bits - they don't melt). I have tried Werther's soft caramels and even though they tasted really good, they melted way too much.
- Store extra cookies in an air-tight container and use within a week for the best results.
FAQ's
- What is the best gluten free all purpose flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
- Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.
Nutrition
This recipe was originally published on May 24, 2016. It was updated with new images and text in February 2019.
Lisa says
First time baking gluten free cookies (used Bob’s 1:1 baking flour) and these were so good. Not sure why mine spread out and flattened, so they’re not pretty, but they taste amazing.
Lauren Vavala says
Hi Lisa! Usually oven temp is to blame for cookies spreading. I made this recipe in a home I have since moved from, but believe that oven temp to be pretty accurate. My new house has a “better” oven and the temp fluctuates like crazy. I have use an oven thermometer to make sure it’s accurate because it can be 50 degrees off at times. There can be other reasons for spreading too. I *think* you also tagged me on Instagram and I noticed the caramels weren’t melted either so I would definitely lean towards temperature.
Glad you enjoyed them regardless :):):)
– Lauren
Lisa says
Thank you for responding! I bet you are correct about the oven temp. I have a bad oven and it takes 30-45 min to get up to baking temp! Unfortunately, it’s an apt and they won’t fix/replace it, but I do use an oven thermometer for that reason. I also went back through your post and I’m wondering if my butter was too soft. I’d left it out longer then an hour and it’s really hot where I live, so I bet that affected it, too!
Barbara Wheeler says
I am about to make this recipe, which could use some correcting, I think. #5 states “stir in chocolate chips and *salted* caramel pieces”. I think you might mean just “caramel pieces” since in #8 you sprinkle salt on the cookies after baking. I’ve spent some time trying to figure this out. A slight correction or clarification would be helpful. Otherwise, this looks fabulous!
Lauren Vavala says
Hi Barbara! You are correct. I had it written correctly in the post but must have had salted caramel on the brain by the time I wrote the card out. I fixed it to make it more clear. Thanks for the heads up!
– Lauren
Esther says
I’m probably betraying my total noob-ness here, but how exactly do they get to be SALTED caramel? Is it just a matter of sprinkling a bit of salt over the cookie just before baking? Or maybe just out of the oven? Or do you incorporate the kosher salt at some other point in the process? Thanks, and I’m really looking forward to adding this to my Christmas baking this year!
Lauren Vavala says
Hi Esther! Yes, the “salted” portion of this recipe is adding flaked or Kosher salt as soon as the cookies come out of the oven – not before baking as the salt would just soak in and not be visible.
I hope you enjoy them!!
Esther says
Thank you! I just figured that out in your directions right after I hit Submit. 😜 These just look so scrumptious.
KGambon says
Hi! I just made these yesterday and they came out great except tasted a little grainy, If that makes any sense. I used King Arthur GF flour so I’m not sure if this is what caused that? Thanks!
Lauren Vavala says
Interesting. I’ve never had anyone say they’ve had that issues before. So, I did a little Google search and it seems like it could have been more from the sugar not dissolving fully rather than the flour. King Arthur’s is really good quality so I don’t think it would be the flour. Sorry, they didn’t turn out perfectly for you 🙁
Molly says
Hello. Do how much kosher salt did you use? Also, did you use salted or unsalted butter for these? Thx.
Lauren says
Oops sorry – just a tiny pinch per cookie. And unsalted butter – I’ll fix that – thanks!
Anonymous says
How much kosher salt did you use?
Lauren says
I don’t really measure it. I just use a tiny pinch per cookie.
Jim says
Hello, the way I read your recipe it’s one and a quarter cup butter for 2 cups of flour. that didn’t turn out too well. Is it just one quarter cup of butter? thanks
Lauren says
Hi Jim. It is 1 and 1/4 cups. However if the butter is too cold or too warm that may have affected the final results. Baking is so finicky. I’m actually retesting this recipe next week and will alter the recipe, if needed. The feedback I’ve gotten from this recipe, and a few others that use the same base, have not had this issue. So sorry!
Daniela says
Salted caramel and chocolate is a match made in heaven. And I absolutely love that these cookies are gluten free!
Mary Bostow says
This is a great idea, even for picky eaters! It is really impressive. Looks very tasty. Yum. Thank you.
Julia says
My sister is also on a GF diet so I will be sending her this link! I’m sure she will love these cookies!
Traci says
Lauren, you had me at salted caramel, and I’m loving all the chocolate in these beauties! Looks like I need to try AP GF flour sometime too. Just pinned!
Edyta at Eating European says
These cookies look really gorgeous. I like your styling with caramel and chocolate chips exposed 🙂
Jamie says
How did you get your chips and caramel on top of your cookies exposed like that to have it look so pretty? Not mix them into the batter like your directions?
Also what caramel did you use? Does it turn hard after baking (melting) then cooling? Or is it chewy?
Thanks!
Lauren says
Hi Jamie! In the post between the last two photos, I explain that to get the cookies to look like the ones in the photos, I leave a little bit of the mix-ins aside and press them on top right before baking them 🙂 I usually use Kraft caramels and cut them into small pieces. They stay chewy after baking. I’m going to be trying prepackaged caramel bits in an upcoming recipe soon, but don’t know yet if they would work as good. Hope this helps – Lauren.
Jamie says
Thanks for your response! I know you posted this one a bit ago. Sorry, I saw that you stated how to have the same end result after I posted the comment.
Really appreciate know what caramel you used. I used ‘caramel flavored chips’ and I think using what you used might taste a bit better.
Thanks again so much!
Lauren says
You’re welcome 🙂
Alison says
Have you ever frozen the dough and made the cookies later? With the holidays coming, I’m curious if I can work ahead. 🙂
ourlittleeverything says
Hi Alison! I haven’t tried freezing this particular dough, but I think it would work as long as you let it come to room temperature before baking them 🙂
Maureen @Scoops of Joy says
This looks so good! Will have to try your recipe soon 😀 Thank you for posting this.
Breanna says
Omg, this looks so good! Can’t wait to try it
All THings Big and Small Blog says
These look absolutely delicious! I will have to try them out because I am always looking for easy gluten free desserts for my mother-in-law who is Celiac! Thanks for the inspiration and recipe!
ourlittleeverything says
Awesome! I hope they work out and everyone enjoys them when you make them!
Allison Arnone says
I LOVE this combo! Dark chocolate PLUS salted caramel? I cannot imagine how good these are; need to try!
ourlittleeverything says
Addictingly good! I didn’t use dark chocolate in the cookies pictured but have done it before as well and used it in the non-gluten free version 🙂 I think I like dark chocolate more than regular now!
Crystal // Dreams, etc. says
These look so great! And they’re GF! I’m not gluten-free, but I have some family members who are, so I love finding GF recipes. 🙂
ourlittleeverything says
Thanks Crystal! It’s always good to have a few GF recipes on hand just in case 🙂
Catherine Short says
I love recipes that are easily converted to GF. I have several friends who are GF and it’s nice to not have to worry about several different flours!
http://ashortblonde.com
ourlittleeverything says
Yes, the blends do make things so much easier! I’ve made cupcakes using a variety of flours and they were awesome, but now I had to buy 3 different flours and it gets expensive.
amanda rinehart says
omg! Did you make this recipe JUST for me?! What an awesome recipe for fall, TOTALLY gonna try this!
ourlittleeverything says
Yep! Just for you Amanda 😉
Steffanie says
These look perfect – like from a cookbook perfect haha! I also have to follow a gluten free diet and my husband is a huge sweets junkie, so I’m always trying new GF recipes to let us both enjoy yummy things. This clearly was a Must-Pin. Thanks for sharing!
ourlittleeverything says
Aww thank you! I was really happy with how these turned out 🙂
Emily says
These look absolutely delectable! I also love using coconut, almond, oat, or spelt flour for gluten free options 🙂
ourlittleeverything says
I’ve made cupcakes once with a variety of flours, but usually take the easy way out and buy a blend. Once I have more time to work on the combo myself, I’m going to try to perfect my own version 🙂
Cait says
Pinned! Those look SO good!
– Cait | http://www.prettyandfun.com
ourlittleeverything says
Thank you!!!
Christine Tatum says
YUM!!! Salted caramel and chocolate! Woo-hoo! Thanks for sharing!
ourlittleeverything says
Thanks for stopping by Christine!
Megan Elgart says
omg, these look SO good! always on the look out for good GF recipes!
ourlittleeverything says
Thanks Megan!
Taylor Mobley says
Those look INCREDIBLE. Salted carmel is my favorite!!!
ourlittleeverything says
Thanks Taylor!
Anna @ Anna Can Do It! says
Oh my, these looks mouth-watering! Gorgeous pictures and great recipe! – Love, Anna
ourlittleeverything says
Thank you so much Anna!
Mary says
These look delicious. I’ve never been one for gluten free, but I definitely want to have one of these!
ourlittleeverything says
It’s nice when you can’t really tell the difference 🙂
Maggie Unzueta says
Pinned to my “cookies” board. I have been craving cookies lately. Must get my son to help with a batch. Thanks for the recipe!
ourlittleeverything says
Aww how nice to have a helper…mine starts to help then disappears until they are ready to eat!
Tamara Goyette says
These do not look like a gluten free cookie at all, they look incredible.
ourlittleeverything says
Thank You Tamara! I was really happy with how they came out – and surprised too!
Cassandra says
These look so amazing! I need to try more GF baking.
ourlittleeverything says
It’s not as bad as people think 🙂
Suzanne says
These look SO yummy! I’ve never met a cookie I didn’t like ????
http://mykindofsweet.com
ourlittleeverything says
Haha! Hope you like these too!
Jenn says
These look so decadent. These would be a huge hit in our home! I will have to try these soon! Thanks for sharing.
ourlittleeverything says
Hope you like them!
The Southern Thing says
These look heavenly!
ourlittleeverything says
Thank You!
Angelle Marix says
Yummm!! I have to try these. So many of my family members can’t have gluten so these will be perfect.
Xoxo,
Angelle
http://www.dashingdarlin.com
ourlittleeverything says
My GF boyfriend loved them! Hope your family does too!
michelle mink says
oh my yum these cookies look fabulous! i love the idea of salted caramel cookies
Allison - Celebrating Sweets says
Yum! I love those little pieces of caramel
ourlittleeverything says
I want caramel in every bite, but not too much, so I thought I’d chop it up and it worked out great!
Elise says
I haven’t really explored a lot of gluten free recipes, but these look amazing! I would definitely give these a try.
– Elise
http://www.prettyandfun.com
ourlittleeverything says
You could make them non-gf too, just use regular all purpose flour 🙂
Ashleigh says
These cookies look great! I cook a lot of GF for all my GF friends, so I will have to try this recipe! Thank you for sharing!
ourlittleeverything says
you’re welcome! Hope everyone likes them!
Christine says
You have just made my mouth water! I love everything about this. I am such a salted caramel chocolate girl. It doesn’t matter what it is I love it. These look fabulous by the way!!
ourlittleeverything says
Thanks Christine! You def need a sweet tooth for these!
Olivia Kaye says
SALTED CARAMEL EVERYTHING. Omg. This looks SO good. AND it’s gluten free… I’m in heaven.
ourlittleeverything says
Yay! It’s really good!
Candy says
Look really yummy course I love chocolate and Carmel
Uma Srinivas says
These looks very yummy! These will be good treat to kids 🙂
ourlittleeverything says
My son sure liked them! Hope your kids do too!