These homemade Gluten Free Salted Caramel Chocolate Chip Cookies have sweet chocolate chips and chewy, salted caramel in every bite!
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.
- 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.
** Nutritional information is an estimate and may vary.