Gluten-Free Caramel Cookies

Name: Gluten-Free Caramel Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1/2 cup (125 g) butter - at room temperature; 1/2 cup (100 g) brown sugar - firmly packed; 2 tbsp pure maple syrup (See Note 1); 1 tsp vanilla extract (See Note 2); 1 1/4 cup (190 g) gluten-free plain/all-purpose flour (See Note 3); 1/2 tsp baking powder

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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!

Round white plate of cookies, sitting on a grey tea towel.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Gluten-Free Caramel Cookies

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:

Steps 1-4 of preparing this recipe in a photo collage - the prepared baking tray, butter and sugar in mixing bowl, adding the vanilla and the combined mixture.

Steps 5-8 of preparing this recipe in a photo collage - the mixed cookie dough, the rolled cookie balls, the balls flattered with a fork and the baked cookies.

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.

Cookies spread out over some baking paper.

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.

How long will the Gluten-Free Caramel Cookies last?

The cookies will last for up to five days in an airtight container.

Can you freeze the cookies?

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:

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.