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!
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.
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
- 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
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- 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.
- 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.
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.
These biscuits were so delicious and so easy to make. I drizzled some melted dark chocolate on top and sprinkled some with sea salt flakes. Will make again!
So pleased to hear you enjoyed the biscuits. Chocolate and sea salt flakes – yum!
These caramel cookies are AMAZING.
So happy to hear you enjoyed them, Carmy!
These cookies (or biscuits 😊), along with your almond ones are on regular repeat in our house.
Wondering if you have a chocolate chip recipe coming?
Thank you so much! We are testing some chocolate chip cookie recipes at the moment – hope to share soon 🙂
Kind regards, Alex
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 !
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
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)
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
These are simply delicious. We drizzled a little melted chocolate over the top too. So good!
Oh Josie, what a great idea! I am definitely going to try that next time! Yum!
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 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
These cookies are so delicious.
Hi Nat, I am so pleased that you enjoy our Caramel Cookies, thank you for letting me know. 🙂
These Caramel cookies are yum and I love the texture of them too. Crispy and delicious and great with my cup of tea.
Veena, I am so pleased that you enjoy the Caramel Cookies. I also like to have them with a cup of tea. 🙂
I made these this weekend and my kids love them so much!! I didn’t have golden syrup so used maple syrup like you suggested and it was delicious! The maple syrup really adds a lovely flavor to these cookies. I’m going to try it with golden syrup next time!
Hi Jenna, I am so pleased that you enjoyed the Caramel Cookies. I do appreciate you letting me know. 🙂
Anything with caramel is good with me! These cookies are delicious.
I am delighted to hear that you like our Caramel Cookies. Caramel is always good! 🙂