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!
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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.
