If you know me at all, you will know I love caramel (especially soft caramels). Before we discovered my husband had to be gluten free, I used to make chocolate caramel cookies which everyone loved. Obviously, hubby could no longer eat them since my original cookies contained gltuen. I wanted to see if I could make this favorite cookie recipe gluten free.
Truth be known these gluten free caramel chocolate cookies are one of my favorite cookies of all times (yes, mostly because of the caramel).
I was able to convert the recipe on the first try. As a matter of fact, they were such a huge hit that they were gone before I could take pictures (not that I am that great at taking pictures but I’m learning)!
Besides the obvious fact that the cookies’ disappearance meant they were wonderful, it also meant I would have to “sacrifice” and make another batch “just so I can take pictures.” Sometimes it stinks being a blogger.
In order to make these cookies, I used my original recipe and just made a few some minor changes.
These cookies are gluten free only. They contain sugar and dairy.
In order to make them, you will also need some Rolo candy. I have found mine at Wal-Mart and other grocery stores.
Gluten Free Caramel Chocolate Cookies
Note: When making these cookies, I use various gluten free flours (not a premade gluten free flour mix). Even though I have not tried it, I believe You could substitute 2 1/2 cups of a gluten free flour mix of your choice in place of the sorghum flour, millet flour, and tapioca starch. Leave the xanthan gum out as well if it is already included in your mix.
Add the eggs one at a time, and cream after each addition.
Note: In place of sorghum and millet flour, you can substitute white rice flour. Rice flour will give your cookies more of a white flour feel.
Preheat your oven to 375 degrees Fahrenheit.
With my hands – this is a messy process – I form a ball a tad smaller than a golf ball. I then press one Rolo candy into the center of my ball and make sure it is well covered with cookie dough.
I then dip half the cookie into the chopped almonds and place it on a greased cookie sheet or you can also use a Silpat mat (this is my preferred method).
Bake for 7 to 12 minutes (this varies depending on your oven).
Let your cookies cool for a few minutes before moving them on a serving plate.
This recipe makes about 3 dozen gluten free chocolate caramel cookies depending on the size of your cookies.