Gluten-Free Salted Caramel Chocolate Chip Cookies (Print Version)
Chewy, gooey gluten-free treats packed with chocolate chips and salted caramel pools
# 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 salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 1 cup semi-sweet chocolate chips, gluten-free certified
10 - 3/4 cup soft caramel candies, cut into small pieces
11 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in chocolate chips and caramel pieces.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle each dough ball lightly with flaky sea salt.
09 - Bake for 10 to 12 minutes, or until the edges are golden and centers look just set.
10 - Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The caramel melts into gooey pockets that make these cookies impossibly indulgent
- Nobody guesses they are gluten-free until you tell them
02 -
- Underbaking by a minute creates those soft centers everyone loves
- Certified gluten-free labels matter because hidden gluten lurks in unexpected places
03 -
- Chill the dough for 30 minutes if it feels too warm or sticky to scoop
- Rotate the baking sheets halfway through for even browning