These Gluten-Free Caramel Cookies are so easy to prepare and produce a delicious melt-in-your-mouth cookie. Containing just six ingredients and a few simple steps, these cookies are perfect for an edible gift or to enjoy with a cup of tea or coffee!
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Why we love this recipe:
When you are feeling like something sweet, these Gluten-Free Caramel Cookies are the answer! Baking does not get much easier than these delicious cookies.
The aroma of freshly baked cookies is always warm and comforting. When you open the oven door to remove these cookies, you will find a delicious, caramel aroma filling the air.
Make these cookies for your next get-together and everyone will be asking for the recipe.
We love this recipe because:
- It is made with just 6 ingredients, and you may find you already have them in your pantry.
- The recipe can be customised to your liking - add a sprinkle of sea salt flakes before baking, or a drizzle of chocolate once they have cooled.
- Being both gluten-free and egg free, they are suitable for some dietary requirements.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter - I use unsalted butter, but lightly salted is fine to use also. Ensure your butter is at room temperature so that it will properly incorporate with the other ingredients.
Light brown sugar - adds a delicious caramel flavour to the cookies.
Maple syrup - for the best flavour, use pure maple syrup.
Vanilla - ensure your vanilla is naturally derived and not synthetically flavoured.
Gluten-free plain/all-purpose flour - our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
Baking powder - a little is added to liken the cookies.
Step by step instructions:
- Start by preheating your oven and preparing your baking tray.
- Add the butter and sugar to the bowl of a stand mixer or a large bowl if using electric hand-beaters.
- Cream the butter and sugar together until the mixture is smooth and creamy, about 4 minutes. Add the maple syrup and vanilla and beat to combine.
- Add the baking powder to the flour and mix together. Gradually add the flour and baking powder and mix, scraping down the side of the bowl as necessary, until the mixture is just combined.
- Transfer the mixture to a small bowl, cover with cling wrap, and refrigerate for about 30 minutes until the mixture has firmed up and is able to be rolled into balls.
- Roll the mixture into small balls about 2 ½ cm/1 inch in diameter and place onto the prepared trays, leaving a little room between each cookie for the heat to circulate.
- Using a fork, or your fingertips, press down gently to slightly flatten the cookies. Bake for about 15-18 minutes until the edges are turning a light golden-brown.
- Remove the Gluten-Free Caramel Cookies from the oven and set aside for about 5 minutes before transferring to a cooling rack.
Tips for success and FAQs:
Cookies or biscuits? In Australia, we more commonly use the British term "biscuit" for the sweet treat we enjoy with tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a "cookie". So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.
Ensure your butter is at room temperature, ideally being cool to the touch but able to be spread. It should not be so warm that it is beginning to melt or so cold that it cannot be spread.
If you are baking on a warm day, you may need to chill the mixture for a little longer.
I recommend that you weigh the ingredients if possible as it is more accurate and will give a more consistent result.
The cookies will last for up to five days in an airtight container.
Yes, these cookies freeze well. We like to wrap them in cling film, and then store them in an airtight container for up to three months.
More delicious recipes for you to try:
Here are some more of our favourite cookie recipes:
- Gluten-Free Almond Cookies
- Chewy Amaretti Cookies
- Pecan Snowball Cookies
- Peanut Butter Cookies
- Chocolate Almond Cookies
- Gingernut Cookies
You will love these Gluten-Free Caramel Cookies. Their ease of preparation and fantastic taste is sure to become your next favourite. Be sure to let me know in the comments below when you have given them a try.
Alex xx
This post was originally published in September 2019. It has been updated with new photos and more information. The recipe has been altered slightly and improved.
Gluten-Free Caramel Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- ½ cup (125 g) butter - at room temperature
- ½ cup (100 g) brown sugar - firmly packed
- 2 tablespoon pure maple syrup See Note 1
- 1 teaspoon vanilla extract See Note 2
- 1 ¼ cup (190 g) gluten-free plain/all-purpose flour See Note 3
- ½ teaspoon baking powder
Instructions
- Preheat your oven to 180 Degrees C (350 F).Prepare two baking trays with non-stick baking paper.
- Using a stand mixer fitted with the paddle attachment, or using hand-held electric beaters, on medium speed, cream the butter and sugar together until the mixture is smooth and creamy, about 4 minutes.
- Add the maple syrup and vanilla and beat to combine.
- Add the baking powder to the flour and mix together. With the mixer on low speed, gradually add the flour and baking powder and mix, scraping down the side of the bowl as necessary, until the mixture is just combined.Use a rubber spatula to mix in any remaining flour.
- Transfer the mixture to a small bowl, cover with cling wrap, and refrigerate for about 30 minutes or until the mixture has firmed up and is able to be rolled into balls.
- Roll the mixture into small balls about 2 ½ cm (1 inch) in diameter and place onto the prepared trays, leaving a little room between each cookie for the heat to circulate. (About 1 ½ teaspoon of mixture.)Alternatively, you can use a small ice cream scoop.
- Using a fork, or your fingertips, press down gently to slightly flatten the cookies.
- Bake for about 15-18 minutes until the edges are turning a light golden brown.
- Remove from the oven and set aside for about 5 minutes before transferring to a cooling rack.
Notes
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- Use vanilla naturally extracted from vanilla beans, not synthetically flavoured essence.
- Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Romy says
The cookies are SO good but they sadly also turned into big flat buttery masses. Maybe you could help me? I used this blend: Potato starch, corn starch, corn flour, rice flour, thickening agent: guar gum. I also used room temp butter, vanilla extract, baking powder, pure maple syrup, and our light brown sugar here in Austria isn’t sticky but it usually works nevertheless. I also let it cool for 1hr before using the dough.
Alexandra Cook says
Hello Romy,
Thank you for reaching out, and I am sorry that the recipe didn't quite meet your expectations.
Based on what you have said, I have two suggestions that could be the cause of the issue.
Firstly, did you weigh your ingredients for accuracy? And second, it could be to do with the flour blend.
Different blends and brands do vary quite dramatically. I am not sure what brands are available in Austria, but here in Australia, this recipe has been tested with Orgran, Well Good and my favourite, Bob's Red Mill 1 to 1.
If they spread, it would be my guess that more flour was needed, or a flour with more structure. If you didn't weigh your ingredients, I would start there.
Please feel free to reach out with any questions 🙂 Alex xo
Romy says
Hi Alex! Thanks for your reply. I measure my ingredients exactly to the mg so that’s not the issue. We have very little different flour blends, would it be possible to use more of the one I used (and how much)? Or would I need to find another one and swap it? There are some specifically for sweets but they are often only used for e.g. pancakes.
All the best
Romy xx
Alexandra Cook says
Thank you for your reply, Romy!
It definitely sounds as though you would need to use a little more of your blend - it could be that it doesn't have enough structure for this recipe, and all blends require a different level of hydration.
Can I ask - looking at the process shots in the blog post, did your mixture look a similar consistency? Or perhaps look like an extra 1-2 tbsp of flour could work here?
It is difficult to say without being in the kitchen with you, but I would suggest adding a little extra flour, or trying another blend. If you search, there's some very popular homemade flour blends around - one I hear a lot of good things about is The Loopy Whisk (linked)
Thanks so much! Alex xo
Martha Daniher says
This recipe is wonderful. I'm so glad I found it. My second batch is in the oven now. I've never been much on making cookies but I will be making these often. they are really yummy.
Alexandra Cook says
Hello Martha,
This is lovely to hear! Thank you so much for sharing.
Alex xo
Kate says
Have made a single quantity a couple of times before. Sweet and more’ish: However- if you double recipe don’t double the syrup.I probably should have just added another one tablespoon of maple syrup instead of doubling the liquid content. But no worries as we say- they spread out into ‘caramel brittles’ A bit more like Brandy Snaps. But still kept well and made fantastic desert toppers. 😬
Love them
Alexandra says
Hi Kate, I'm so pleased to hear that you enjoyed the Caramel Cookies. Thank you for passing on that doubling the recipe was not successful, although delicious nonetheless. I appreciate that you took the time to let us know. 🙂
Darlene Lohnes says
can you use almond flour instead?
Alexandra Cook says
Hi Darlene,
That's not something I have tested with this recipe, sorry!
I can recommend a delicious almond flour cookie however.
Our Gluten-Free Almond Cookies (linked) are easy and so delicious.
Alex xo
Kate says
This recipe is awesome. So very Easy to make. I keep a batch in the fridge for the GF members of family but all who try these are hooked.
Alexandra says
Hi Kate, thank you for your lovely comments on the GF Caramel Cookies; I am so happy that you and your family enjoyed them. 🙂
Bonnie says
OMG!!! Thirty minutes in the refrigerator (plus heat up time for the oven) and these cookies were perfect! Now the hard part....not eating all of them in one sitting. Husband was looking for a good sugar cookie like his Nonni made. These came real close. They are perfectly crispy yet don't fall apart.
Alexandra says
Hi Bonnie, thank you so much for your fantastic feedback on the GF Caramel Cookies. I am delighted that you enjoyed them and appreciate that you took the time to let me know. 🙂
Carmy says
These caramel cookies are AMAZING.
Alexandra says
So happy to hear you enjoyed them, Carmy!
Kaz says
Total disaster. Made the biscuits, weighed out all the ingredients so to ensure exact quantities. Made 1inch balls and cooked them.
Checked at 13 minute mark and no longer had 24 biscuits but 2 . The entire tray was one massive biscuit. More like brandysnaps . Very oily. I used butter and as the recipe stated 115gm.
Not sure what went wrong !
Alexandra says
Hi Kaz,
I am really sorry you didn't have success with this recipe.
I am just wondering if you chilled the dough before baking? If the dough is too warm, the butter will be too soft, and this will cause the cookies to spread too much once they're placed in the oven. That would be my guess as to what happened here.
Kind regards, Alex
Kaz says
I did put them in the fridge prior to baking. About 20 minutes. Usually I have no problems with recipes and even do complicated ones but as I said they came out more as a crisp snap. Still edible of course and quite yummy . The tray was also soaked in fat. I used unsalted butter. The texture of the dough was good . I’m tempted to try again but will leave it a while. (Have to eat a container of biscuit crisps)
Alexandra says
I am glad they still taste yummy, Kaz! Could I also ask what brand of gluten-free flour you used? All brands do vary, and I have found some to be superior to others. Thanks, Alex
Terrie says
I’m about to bake your GF Carmel Cookies. Help. I’m not a baker and not sure what flour to use. I have Bob’s Red Mill 1 to 1 Baking Flour and Cup4Cup Multipurpose Flour. Don’t know which one to use. I would appreciate your guidance.
Thank you.
Terrie Boggan
Alexandra says
Hello Terrie!
Thank you for your message. Do those flour blends have a raising agent in them? If not, you’ll need to add a little baking powder, as the recipe calls for self raising/rising flour and not all purpose.
I was just looking at the Bob’s Red Mill and noticed it had xanthan gum which is great - so just check on the raising agent and you should be fine!
I hope you enjoy the cookies, Terri, and feel free to reach out anytime! Thanks, Alex
Angela says
Hello,
I will certainly make theses cookies. I absolutely love cake but often just a simple biscuit is perfect with a cuppa.
I am really interested to hear about the GF Flours you have used, and which ones you recommend for baking?
Thank you,
Angela
Alexandra says
Hello Angela!
We usually use either Orgran or the Woolworths brand Gluten-Free flour. We have tested these cookies with both flours, and both were equally delicious 🙂
Hope you'll enjoy! Thanks, Alex
jack says
These are delicious!
Alexandra says
Thank you, Jack!
Bronte says
Really good. Simple to make and as others say - smell from oven is epic.
Been requested to make these regularly by the family!
Alexandra says
Great to hear, Bronte!
The smell of freshly baked cookies is special, I agree!
Tilly says
so easy to make! I could eat the whole batch in one go.
Alexandra says
They do require a great deal of self-control Tilly. 🙂
Bryon says
Delicious with my morning coffee. The smell of them baking is divine.
Alexandra says
Thank you, Dad xo