Gluten-Free Coconut Caramel Chocolate Chip Cookies (Print Version)

Chewy gluten-free cookies loaded with coconut, caramel, and chocolate chips ready in under 30 minutes.

# List of Ingredients:

01 - 1 1/2 cups gluten-free all-purpose flour blend

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/4 teaspoon fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 1/2 cup light brown sugar, packed

07 - 1/4 cup granulated sugar

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - 3/4 cup unsweetened shredded coconut

11 - 1 cup semi-sweet chocolate chips (gluten-free certified)

12 - 1/2 cup soft caramel candies, chopped into small pieces

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until evenly distributed.

03 - In a large bowl, beat the softened butter with both sugars until light and fluffy, approximately 2-3 minutes.

04 - Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.

05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies.

06 - Gently fold in the shredded coconut, chocolate chips, and chopped caramel candies until evenly distributed throughout the dough.

07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.

08 - Bake for 11-13 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm as they cool.

09 - Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

These cookies strike that perfect balance between chewy and crisp, with caramel pockets that stay gooey even after cooling
They've converted plenty of skeptics who swore they'd never enjoy a gluten-free dessert

02 -

Gluten-free flour continues to absorb moisture as the dough sits, so if your first batch comes out too dense, let the rest of the dough sit for 15 minutes before baking
Caramel pieces can leak through the bottom of your cookies, so using a silicone baking mat or double layering parchment paper saves you from a sticky cleanup situation

03 -

Weighing your gluten-free flour instead of using cup measurements gives you the most consistent results since different brands pack differently
If your caramel pieces are large, freeze them for 15 minutes before chopping and they'll break into clean little pieces instead of becoming a sticky mess