Gluten-Free Espresso Caramel Chip (Print Version)

Chewy gluten-free treats with espresso and caramel chips, ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons instant espresso powder

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract

→ Mix-ins

11 - 1 cup gluten-free caramel baking chips
12 - 1/2 cup gluten-free mini chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and espresso powder until evenly blended.
03 - Beat softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing to prevent tough texture.
06 - Gently fold in caramel chips and mini chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized mounds onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are golden brown and centers appear slightly set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before storing.

# Expert Advice:

01 -
  • The deep coffee flavor pairs perfectly with sweet caramel in a way that feels sophisticated but completely approachable
  • These cookies stay incredibly chewy for days, unlike some gluten-free baked goods that turn into hockey pucks
02 -
  • Gluten-free flour blends vary wildly between brands. I have had the best luck with blends that use rice flour as their base rather than oat or almond flour.
  • The cookies will look completely underbaked when you take them out. This is exactly right. They firm up as they cool, and pulling them out early is the key to keeping them chewy instead of hard.
03 -
  • Weigh your flour if possible. Gluten-free flour can compact differently depending on the brand, and weighing is more accurate than cup measurements.
  • Let the dough rest in the refrigerator for 30 minutes before baking if you have time. This hydrates the flour and intensifies the espresso flavor.

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