Gluten-Free Chewy Chocolate Salted Caramel Cookies
These cookies are from my gluten free cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking”, and are everything you could ever want in a cookie… chewy, fudgey, dense, and full of flavour. The texture is perfect, and the flavours of the GF flours used actually give it a nicer flavour than all-purpose wheat flour!
Servings 24 Cookies
- 1 cup Butter
- 1 cup Dark Brown Sugar
- 3 Large Eggs
- 1 Tbsp Milk
- 2 tsp Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Rice Flour
- 3/4 cup Sorghum Flour
- 1/4 cup Coconut Flour
- 3/4 cup Cocoa Powder
- 2 Tbsp Tapioca Starch
- 1 tsp Xanthan Gum
- 1 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 cups Soft Caramel Pieces *
- Coarse sea salt
In stand mixer, cream butter and sugar until fluffy. Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
In a large bowl, mix together remaining ingredients. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Chill dough for 1 hour.
Preheat the oven to 375 degrees F, line baking sheets with parchment paper.
Roll 1″ balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2″ between cookies – they flatten out a fair amount. Gently press the tops of each slightly – flatten JUST enough to prevent the dough from rolling.
Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not overbake! As soon as cookies are finished baking, lightly sprinkle tops with coarse sea salt, press lightly into top of cookies.
* We used baking caramel bits, that came as little balls… but if you don’t have those available, you can cut soft square caramels into quarters and use that.
Less into the salted caramel idea, and want to use the chocolate cookie as a base for something else? No problem, just substitute 2 cups of other “stuff” – chocolate or butterscotch chips, mint chips, dried fruit, nuts… whatever!