Gluten-Free Chewy Chocolate Cookies - Salted Caramel
Note: This recipe was first posted on my original blog, Celebration Generation, on September 16, 2014. It was transferred over to this blog - existing comments and all - on 3/8/2021
Only one month to go until the official release date of my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!
The books for pre orders and my Kickstarter backers have been ordered from the printer, the files are being converted to an e-book, and I just noticed this morning that Amazon has posted their listing for it! Exciting!
This book has been the biggest book project I've ever taken on.
It started with a HUGE premise - that gluten-free cooking doesn't have to be about compromising on flavour or texture.
Sure, it's been said before, but the follow-through attempts I've seen have been lacklustre - GF food still has a reputation of being pretty awful for anyone who's not actually GF.
I took the concept a step further - why shouldn't gf cooking be as good OR BETTER than wheat flour cooking?
With the variety of alternative flours available, each with its own unique flavours and properties. All of these flours have more flavour and have more nutrition than wheat flour, anyway - why shouldn't we all make use of them?
Once you give up on the idea of using an all-purpose flour mix, the sky really is the limit!
I'm still shocked over the pitas that taste like JUST Jimmy John's bread - the loss of JJ was one of my biggest sadness issues when I had to go GF. THAT recipe (in the book) really made me feel like a miracle worker!
The thing is, using an all-purpose mix for gluten-free baking is kind of like using one spice mix for seasoning everything you eat - sweet AND savoury.
Can you imagine that? Sure, it'll work on some things, but definitely won't be suited for others.
Gluten-free flours are the same way - some recipes call for more structure, some need more moisture retention.
Robust savoury flavours really lift some recipes... and for others it would be overkill. By using different combinations of flours, you really let the flavours and properties of those flours sing!
Gluten-Free Chewy Chocolate Cookies
Personally, I can't see ever using wheat flour to bake cookies again, even for my non-gf friends.
The complex - but fairly subtle, in some cases - flavours, the amazing textures... I'm pretty sure that every cookie recipe in this book has wrecked me for the wheat versions.
Today, I'd like to share one of them with you!
These Gluten-Free Chewy Chocolate Salted Caramel Cookies are everything you could ever want in a cookie... chewy, fudgey, dense, and full of flavour.
Feel free to swap out the caramel bits for anything else you'd like to see in a chewy chocolate gluten-free cookie - chocolate chips, Reese's Pieces, nuts, etc.
(You may want to skip the salt, in that case... or maybe not!)
More Gluten-Free Cookies!
Looking for even more fantastic gluten-free cookies that *everyone* will love? Look no further!
Gluten-Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten-Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten-Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Sugar Cookies for Decorating
Gluten-Free Pecan Pie Cookies
Gluten-Free Unicorn Poop Cookies
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Gluten-Free Chewy Chocolate Salted Caramel Cookies
- Parchment Paper
- 1 cup Butter
- 1 cup Dark Brown Sugar
- 3 Large Eggs
- 1 tablespoon Milk
- 2 teaspoon Vanilla Extract
- ½ cup Granulated Sugar
- ½ cup Brown Rice Flour
- ¾ cup Sorghum Flour
- ¼ cup Coconut Flour
- ¾ cup Cocoa Powder
- 2 tablespoon Tapioca Starch/Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon 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.