Gluten Free Cookies With Caramel

These gluten-free cookies topped with salted caramel are very tasty and most important of all they are healthy too! Between the crunchy edges, the sticky center and the toppings, these cookies are a guaranteed success!

GLUTEN-FREE COOKIES WITH SALTED CARAMEL ARE TASTIER!

Have you ever tried a delicious coffee with salted caramel? Do you remember how each sip tasted like a rejuvenating blend of salty and sweet in paradise? Yes, these cookies have the same effect.

Salted caramel is one of my favorite flavors, especially when it comes to cookies. And let me tell you, these gluten-free cookies with salted caramel don't disappoint.

Made with healthier (and delicious) ingredients and complemented with a rich center of salted caramel, these gluten-free cookies are like little bits of joy. They are perfect to gift your friend or to enjoy while you watch your favorite movie!

It doesn't matter how you plan to enjoy this gluten-free cookie recipe, but rest assured that it will likely become one of your favorite recipes.

INGREDIENTS FOR THE GLUTEN-FREE COOKIES RECIPE

The recipe for gluten-free cookies with salted caramel consists of two parts: the cookies and the caramel. For gluten-free cookies, we will use flour, oil, salt, vanilla and honey. For caramel, coconut cream is the main ingredient and salt and vanilla create a delicious flavor that you'll love!

Gluten-Free Cookies:

Almond flour: I used 2 cups of my Almond Flour recipe as the basis for the gluten-free cookies.
Honey: As a sweetener, add 1/4 cup of honey.
Coconut oil: For the oil, you will need 1/4 cup of coconut oil. Let it melt in the microwave for about 15 seconds.
Salt: Add 1/4 teaspoon of salt for flavor.
Vanilla: I added 1 teaspoon as vanilla is what makes these gluten-free cookies so delicious.

Caramel Topping:

Coconut cream: I used 1/4 cup of coconut cream. The coconut cream you can get by making the Homemade Coconut Milk, let the coconut milk in the refrigerator stop cooling and use the whitest and densest part, accumulated on top of the container, this is the coconut fat.
Coconut sugar: I used 1/4 cup as a sweetener.
Coconut oil: I used a teaspoon.
Salt: Includes 1/4 teaspoon, with the additional option of sprinkling sea salt in flakes on top.
Vanilla: I added 1 teaspoon of vanilla to get that delicious and rich flavor.
Optional toppings: flaked sea salt, melted chocolate, chopped nuts.

ATTENTION: The quantities of the ingredients are described in detail at the bottom of the page on the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading to the end to see the full recipe!

HOW TO MAKE GLUTEN-FREE COOKIES?

Don't be intimidated by these instructions! While the list sounds long, it doesn't go much beyond mixing the ingredients of the cookies and mixing the ingredients of the salted caramel topping. It's a truly simple recipe that will only take about 10 minutes of physical exertion!

COOKIES

Preheat the oven to 180°C and line a baking sheet with parchment paper.
In a large bowl, mix all the ingredients of the cookies until well incorporated.
Mold the dough into cookies and press it in the center using the back of a measuring teaspoon. Mold the gluten-free cookies so that they have fewer cracks on the side, keeping a little hole in the center. Note: They will get a little flatter while cooking.
Bake for 15-20 minutes. When the gluten-free cookies turn golden, remove them from the oven and use a measuring teaspoon to press the center again to further emphasize the little hole.

CARAMEL COVER FOR GLUTEN-FREE COOKIES

While gluten-free cookies cool, start making the caramel by adding coconut cream, coconut sugar, coconut oil, vanilla, and salt in a medium pan. Let it cook over medium heat and stir constantly.
When the caramel starts to boil, reduce the heat down and stir constantly for 10-15 minutes or until it thickens. It will thicken over time on low fire, but it will burn on high fire. As soon as the caramel thickens, turn off the heat.

HINT: If the caramel starts to thicken when it cools, put it back on the fire and add a spoonful of coconut milk. However, cook it by mixing it always, until you get the desired texture. Being careful not to burn!

FILL IN GLUTEN-FREE COOKIES

Add 1 teaspoon of caramel to the center of each cookie.

Optionally, drizzle the gluten-free cookies with melted chocolate, sprinkle with finely chopped nuts and flaked sea salt.

REPLACEMENTS FOR THE HEALTHY COOKIE RECIPE

There are some ingredients in these gluten-free cookies that can be easily swapped out for other items. Use them if you're missing an ingredient or simply if you want to change things!

Honey: swap honey for maple syrup or molasses, this makes cookies vegan and equally delicious!
Coconut oil: Use any cooking oil in place of coconut oil (such as avocado, canola, or another vegetable).
Coconut sugar: Skip coconut sugar and use regular sugar if you prefer.

However, this recipe is for those who want to use more nutrient-rich ingredients and who provide some extra minerals and vitamins along the way.

In these gluten-free cookies you will find ingredients such as almond flour (which is gluten-free and low carb), honey and a long list of coconut items (oil, sugar and cream (coconut fat)). They all offer better nutrition (even if slightly) than their equivalents used in traditional cookie recipes.

The best part? If you replace honey with molasses or maple syrup, these gluten-free cookies will go vegan!