These gluten free salted caramel cookies are perfectly rich and super quick and easy to make!
If you didn't already know this, we're huge fans of ALL things salted caramel in this house. Remember my no-churn salted caramel ice cream? So I figured it was about time I shared this recipe for gluten free salted caramel cookies with you all.
Thumbprint cookies, to be exact, because that indentation at the center of these guys is just the perfect little home for rich, homemade caramel sauce and a generous pinch of sea salt!
These gluten free thumbprint cookies are much easier than you might think. There is a little bit of chill time, but don't let that turn you off! The chill time helps keep these from spreading.
One of the things I love most about these salted caramel cookies other than, well, the salted caramel, is the texture. I typically prefer my cookies soft and thick and cakey, but somehow the crunchy cookie just works here.
And while I'm all about using store-bought caramel or dulce de leche (hello, caramel apple dip and Twix cookies...) I decided to go the homemade route this time. If I'm being honest, I just didn't have any of the canned stuff on hand when I was getting ready to test this recipe for the first time, but I DID have butter, sugar, and heavy cream.
The rest is history! But it goes without saying, you can skip the homemade sauce and go store-bought in a pinch. I'm all for making things easy around here! But if you can spare the extra few minutes, I promise the homemade caramel sauce will be worth your while.
Why You'll Love These Gluten Free Salted Caramel Cookies...
- These gluten free thumbprint cookies are small but they pack a punch! It's a perfect little treat to satisfy that sweet tooth.
- Homemade caramel sauce. Need I say more?
- This is a very straightforward and simple thumbprint cookie recipe. I'm willing to bet that, if you bake (even semi-regularly), you likely have all of the ingredients on hand. So what are you waiting for?! 🙂
What You'll Need...
- The dry ingredients: flour + baking soda + salt.
- The fat: unsalted butter.
- The flavor: two types of sugar + vanilla.
- For the sauce: butter + sugar + whipping cream + sea salt.
How To Make Salted Caramel Cookies...
To make my salted caramel cookies, we'll start by combining all of the dry ingredients in a small bowl. Then, using your mixer, cream the softened butter with both types of sugar until it's nice and smooth. Add the vanilla and keep mixing until it's combined.
Add the dry ingredients into the wet ingredients and mix until it all comes together and the dough forms. Note: this is a dry and crumbly dough, since we are not adding eggs or any other form of moisture.
These are meant to be crunchy cookies. So don't be alarmed if it seems like it's going to fall apart! I promise, once you start forming them into little cookies, the dough will hold together. If you're looking for a softer thumbprint cookie, check out my cream cheese thumbprint cookies.
Which brings me to the next step! Using your hands, form the dough into little round discs. Use your thumb to press an indentation into each cookie, and arrange on a lined baking sheet. Pop your cookies into the refrigerator to chill for one hour, then bake on 350ºF for about 10 minutes.
While the cookies cool, you can get started on your homemade salted caramel sauce (just make sure your cookies are completely cooled before adding the sauce). In a medium saucepan, melt the butter and sugar together over medium heat. Once the mixture boils, cook for another 1-2 minutes. You'll notice the mixture turn to a nice amber color... that's when you'll know it's ready!
Remove from the heat and immediately stir in your cold heavy cream (carefully... the mixture will likely sizzle and bubble up from the addition of the cold liquid).
Allow the sauce to sit and cool for around 15 minutes, then add about a teaspoon of sauce into each cookie's indentation. Sprinkle a pinch of sea salt onto each one... and you're done!
Salted Caramel Cookies - Gluten Free, Eggless
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar packed
- 1 teaspoon vanilla extract
For the caramel sauce:
- 4 tablespoons (56g) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy whipping cream
- 1 pinch sea salt
Instructions
- In a small bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both types of sugar until smooth. Add the vanilla and mix to combine. Add the dry ingredients and mix on low speed until incorporated.
- Line a baking sheet with parchment paper. Using your hands, form the dough into small rounds and use your thumb to press an indentation into the center of each cookie. Arrange on baking sheet and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F. Remove cookies from the refrigerator and bake for 10-12 minutes. Cool completely before adding caramel sauce.
- To make the sauce, combine the butter and sugar in a saucepan over medium heat. Allow the mixture to boil, then cook for about 1-2 minutes, until it becomes an amber color. Remove from heat and immediately stir in the heavy cream. Cool sauce for 10-15 minutes, then add a teaspoonful of sauce into the indentation on each cookie. Finish with a pinch of sea salt.
Notes
- This is a dry and crumbly dough, which is why it's important to use your hands to form into cookies.
- Make sure to use cold heavy cream for the sauce.
- As an alternative, you can also use store-bought caramel sauce in a pinch.
Did you make my salted caramel cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Jodi says
I went exactly by the recipe and the cookies spread out flat and made one giant cookie! What the heck happened?
Taleen Benson says
Hmm I have never had that happen to me, so it's hard to troubleshoot but there are a few things that would cause this. Was your baking soda fresh? Did you chill the dough for at least an hour? A couple of other thoughts: I always recommend weighing the flour, because not adding enough will not give the cookies the structure they need. All GF flour blends are different, which is why I always include weight in grams. That's the only way to be 100% sure that you are adding the right amount. Also, if your butter was too soft/warm when you started, that can always cause spreading, too.