So right before winter break I set a goal for myself. That goal was to make a good gluten free cookie. And I don’t mean good for gluten free. I mean a good cookie, that just happens to be gluten free. So yesterday after I finished up testing my New Year’s recipe and got back from going to the grocery store, I had a little extra time so I made this here recipe. I expected it to go horribly wrong but these cookies are actually (in my opinion) perfect.
What set me out on this mission was that I made some gluten free stuff for some friends of mine. They said they were really good, but I was very unhappy with them. I knew that gluten free flour was difficult to work with, but I also knew I could do better. And I have most certainly improved those cookies.
So this post wasn’t really planned at all. Yesterdays recipe was meant to be the last one before Christmas, but I just got so excited about these cookies so I filmed and photographed them today. I feel like this is good timing though, so people who are gluten free can enjoy a good Christmas Cookie.
My family, none of which are gluten free, love these cookies. They didn’t even know they were gluten free until I told them, which I think is a good sign. I think that’s confirmation that these cookies are good cookies, and not just good considering they’re gluten free.
Describe These Cookies to Me
Taste: These have that classic chocolate chip cookie taste everyone knows and loves. Sweet vanilla, butter, and sugar, mixed with dark chocolate and flakey salt make these irresistible fresh out of the oven. And the caramel pieces add to that buttery vanilla flavor, as well as contributing a little depth.
Texture: Because these are gluten free, texture was my main focus. And these cookies have the perfect texture. They’re crisp on the outside, and gooey on the inside with puddles of melted chocolate and chewy caramel pieces.
Ease: When I tell you these cookies are easy, I mean it. The only tricky part is the caramel but I promise you it’s not as hard as it sounds. And if you really don’t want to dirty up a saucepan, you can just leave out the caramel (though I do think these taste 10 times better with it in). But the dough itself is a no mixer required recipe with very limited ingredients, and no chill time.
Gluten Free Flour
This recipe was tested using King Arthur’s Gluten Free Measure for Measure Flour. I got it at Whole Foods by the way. And although the flour says “measure for measure” I found that you actually need a little less than I would typically use in a cookie. I made a few other little changes here and there to get the perfect texture, but the main thing to keep in mind is that this recipe was made for this exact flour. There’s no telling how other gluten free flours would react so I would recommend you get this exact one.
The Caramel
The caramel in these cookies is not strictly “required”. However, I would strongly recommend you use it. Aside from adding this other level of flavor that compliments the vanilla and chocolate so perfectly, the caramel really helps with the texture. It helps the cookies spread and gives them a little chew which works perfectly with the gooey center.
Why do My Cookies Look Wonky?
First of all, don’t worry if you take your cookies out of the oven and they look a mess. This is just because some of the caramel has melted out of the sides of the cookie. While the cookies are still warm, use a bowl or a large cookie cutter to nudge them back into shape. It works every time.
Should I Eat these Hot or Cold?
BOTH. First of all, definitely eat one 5-10 minutes out of the oven, because that’s when the center will be perfectly gooey, the chocolate will be melted, the caramel will almost mix into the cookie, and the outside will still have that crispness. But unlike some gluten free cookies, these don’t go dry once they cool down. They are still packed with flavor and moisture the next day.
Gluten-Free Caramel Chocolate Chip Cookies
Ingredients
Caramel Shards
- ½ cup granulated sugar
- 2 Tablespoons unsalted butter
Gluten Free Cookies
- 1 ¼ cups King Arthur Gluten-Free Measure for Measure Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- a pinch of salt
- ½ cup salted butter melted and slightly cooled
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- 2 ½ teaspoons vanilla extract
- 1 large egg
- 1 Tablespoon whole milk
- 1 cup bittersweet chocolate chunks
- flakey sea salt for topping
Instructions
Start by making the caramel shards
- Line a baking sheet with parchment paper and set aside. Get out the butter so it's ready for when we add it to the sugar.
- In a medium sized saucepan, melt the sugar over medium heat stirring occasionally until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all melt down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for 5 minutes before using your hands to break it into small shards. Set aside while we make the cookie dough.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
Make the dough
- In a medium sized bowl whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until mostly combined (it will not fully combine, that's ok.). Whisk in the vanilla extract and egg until smooth and lightened in color. Add the dry ingredients and the milk, and fold together with a spatula. Fold in the chocolate chunks and ¾ cup of the caramel shards (keep the remaining ¼ cup to top later.) The dough will be sticky.
- Using a large cookie scoop, scoop the dough into balls and place on the previously prepared baking sheets about 2 inches apart. Press a few of the remaining caramel shards into the top of each of the cookies, and press a few more chocolate chunks on top if desired. Bake the cookies for 10 -12 minutes or until set and lightly browned on the edges, but still soft looking in the center.
- While the cookies are still hot, use a large cookie cutter or a bowl to gently nudge the cookies back into a circular shape. The caramel tends to melt out a little, so this is a helpful step. Sprinkle with flakey sea salt.
- Let the cookies cool for 10 minutes before enjoying warm (HIGHLY recommended!), or let cool completely and store in an airtight container for up to one week.)