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Gluten Free Salted Caramel Chocolate Chip Cookies

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The first cookie in my gluten free chocolate cookie series are these Gluten Free Salted Caramel Chocolate Chip Cookies!

These Gluten Free Salted Caramel Chocolate Chip Cookies are SO good - no one will even know they are gluten free! This cookie recipe is simply amazing!

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Gluten Free Salted Caramel Chocolate Chip Cookies

I recently posted A LOT of dark chocolate cookies that were not gluten free.  With my fiance, needing to avoid gluten in his diet, I felt like I HAD to make a bunch of gluten free varieties as well!  These Gluten Free Salted Caramel Chocolate Chip Cookies are just as delicious and as easy to make!

The only differences between this recipe and the base recipe for the dark chocolate cookies were that I used Pillsbury’s Gluten Free Flour blend and regular unsweetened cocoa.  I’m assuming the flour is what resulted in these cookies being thicker than the non-gluten varieties I made.  I use Pillsbury’s Gluten Free Flour Blend most often, but also like King Arthur’s, it’s just a bit more expensive. Both these flours give me the best results when baking gluten free, whether it be cookies, pancakes, muffins, etc!

The cookies were slightly chewy, with crispy edges.  Gluten free baked goods tend to crumble much easier than non-gluten free, but these held up pretty well!  I won’t lie and say these are the perfect alternative to non-gluten free cookies as far as breakage goes, but they are pretty darn close!  My boyfriend had no problems eating almost all of them (my 8-year-old son ate the rest and never once said they tasted any different)!

Gluten Free Salted Caramel Chocolate Chip Cookies

*Quick 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!  An added bonus – easy clean up!

I absolutely love the way these cookies turned out appearance-wise as well. Since I’ve taken up blogging and food photography, I’m learning new tips and tricks all the time!  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.  Then, you’ll have cookies where you can see what’s in them just by looking at them!

Gluten Free Salted Caramel Chocolate Chip Cookies

 

I have several more recipes for variations of gluten free chocolate cookies I’ll be linking to below once they post.  I hope you’ll try some and let me know what you think!  If you don’t care for the mix-in’s I’ve used in this Gluten Free Salted Caramel Chocolate Chip Cookie, try my Gluten Free Triple Chocolate Chip Cookies, Gluten Free Walnut Chocolate Chip Cookies, or use the Basic Gluten Free Chocolate Cookie Recipe and mix in whatever it you love!

Enjoy!

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5 from 4 votes
Gluten Free Salted Caramel Chocolate Chip Cookies
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Gluten Free Salted Caramel Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
The first cookie in my gluten free chocolate cookie series are these Gluten Free Salted Caramel Chocolate Chip Cookies!
Course: Dessert
Cuisine: Gluten Free
Keyword: gluten free cookies, gluten free salted caramel cookies, salted caramel chocolate cookies
Servings: 48 cookies
Calories: 117 kcal
Author: Lauren
Ingredients
  • 1 1/4 Cups butter softened
  • 2 Cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 Cups gluten free all purpose flour I used Pillsbury
  • 3/4 Cups unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 Cup chocolate chips
  • 1/2 Cup caramel pieces diced small (chip size)
  • kosher salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips and caramel pieces.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. Sprinkle with a pinch of the kosher salt and LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
Recipe Notes

Nutritional Information per Serving: 117 calories, 6g fat (4g saturated fat), 16g carbohydrates (1g fiber, 11g sugar), 1g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe. 

Nutrition Facts
Gluten Free Salted Caramel Chocolate Chip Cookies
Amount Per Serving (0 g)
Calories 117
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  4. 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!

    Reply

  6. 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!

    Reply

    • 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.

      Reply

      • 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!

        Reply

  7. Have you ever frozen the dough and made the cookies later? With the holidays coming, I’m curious if I can work ahead. 🙂

    Reply

    • 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 🙂

      Reply

    • 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!

      Reply

    • 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.

      Reply

  15. 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!

    Reply

    • 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 🙂

      Reply

    • Aww how nice to have a helper…mine starts to help then disappears until they are ready to eat!

      Reply

    • I want caramel in every bite, but not too much, so I thought I’d chop it up and it worked out great!

      Reply

  34. 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!!

    Reply

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