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

Gluten-Free Caramel Cookies

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!
Course Afternoon Tea, Morning Tea, Sweet Treat
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 48 cookies
Calories 40kcal
Author Alexandra


  • 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


  • 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. 


  1. 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.
  2. Use vanilla naturally extracted from vanilla beans, not synthetically flavoured essence.
  3. 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.
  4. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only. 


Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Calcium: 6mg | Iron: 1mg