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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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.
Heidy L. McCallum
Amazing! That’s how darn good these gluten-free cookies were! Totally bliss!
Alexandra
Thank you Heidy for the lovely comments. I’m so glad that you enjoyed the cookies. 🙂
Kathi
These are delicious! Can’t wait to make them for GF friends at the holidays!
Alexandra
Thank you so much!
Raia Todd
I love that these are gluten-free! My family went crazy over them!
Alexandra
Thank you Raia!
Shadi Hasanzadenemati
My family loved these!
Alexandra
Thank you, Shadi!
Bronte
Really good. Simple to make and as others say – smell from oven is epic.
Been requested to make these regularly by the family!
Alexandra
Great to hear, Bronte!
The smell of freshly baked cookies is special, I agree!
Alice
Yummy
I sprinkled salt on top and so good. Love the salted caramel flavour.
Will be making these again.
Alexandra
Hi Alice 🙂 Salt is a lovely addition to these cookies!
So pleased to hear you enjoyed them and will make them again!
Robyn
I can just imagine the smell of these filling the kitchen would be divine! So delicious!
Alexandra
It truly is, Robyn! Thank you 🙂
Emmy
SO divine. I drizzled some chocolate on top once they cooled 🙂 really so delicious. Thanks for another great recipe.
Alexandra
Yay, Emmy! Chocolate is always a good idea 🙂 Thank you so much for letting us know how much you enjoyed these cookies. They’re our current favourite 🙂
Kathy @ Beyond the Chicken Coop
These cookies certainly look delicious. I have a good friend that I need to make these for. She is gluten intolerant and she will be soooo happy to have some yummy cookies!
Alexandra
Hi Kathy 🙂 Thank you so much! I hope your friend (and you!) will enjoy these very much. They’re a really great GF option!
Kelsie | the itsy-bitsy kitchen
You say caramel, I say GIMME! These look incredible! Love that they’re gluten-free too!
Alexandra
Thank you so much, Kelsie. Hope you love them!