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    Home » Desserts » Gluten Free Chocolate Caramel Cookies

    Gluten Free Chocolate Caramel Cookies

    February 25, 2021 / by Claire Cary / Leave a Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    Filled with a chewy caramel center, these gluten free chocolate cookies are the ultimate indulgent dessert recipe. They’re ready in under 20 minutes and can easily be made vegan!

    gluten free chocolate thumbprint cookies with caramel in the center

    Raise your hand if you’ve been eating cookies up the wazoo for the past year?! Because same. I don’t even know how many different types of cookies I’ve cycled through, but they’ve been my go-to whenever I feel like baking.

    Chocolate chip are a classic and so simple, but when I’m craving something more indulgent and have a bit more time to bake, these gluten free chocolate cookies always hit the spot!

    These cookies are taken to the next level with a gooey caramel filling. You have a chewy chocolate cookie base that takes all of 20 minutes to make, and a luscious vegan caramel filling that really takes these cookies to the next level.

    one gluten free chocolate cookie on the side with a bite taken out

    How to make this recipe

    First, add all caramel ingredients aside from the cornstarch to a pot and melt together on the stove. Bring to a low boil for just a minute or so, then remove from heat.

    Once it has started to cool slightly, whisk in the cornstarch. With this recipe, you don’t want to add the cornstarch while it’s too hot or it’ll get a bit goopy. I know this from many failed attempts! Transfer to a jar and set in the fridge for at least 30 minutes (ideally more) to harden and chill.

    Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar. Beat in the melted chocolate, egg and vanilla.

    Add in all remaining dry ingredients, measuring the cocoa and flour by spooning it into the measuring cup and leveling off the top.  Fold together until a dough forms.

    Use a small cookie scoop or about 1- 1.5 tbsp and roll into balls. It might seem kind of sticky, it helps to lightly oil the cookie scoop and use very slightly damp hands to roll.

    Three images showing how to make the cookie dough.

    Take the bottom of a flat cup or bowl and press down on the cookies slightly, just to flatten a bit. Use a ½ teaspoon or a wine cork to make intends in the center of the cookies. Place in the fridge for 15 minutes to chill to ensure the cookies hold their shape while baking.

    Bake for 9-11 minutes. Remove from the oven and repress the wells in the center, they sometimes fill up a bit while baking.

    Let cool completely, then fill with the caramel, you’ll want about 1 teaspoon for each cookie. Drizzle with more melted chocolate if desired and sprinkle with sea salt.

    Two photos showing the cookies before and after baking.

    FAQ’s

    Can I make them without caramel? If caramel isn’t your thing, you can totally leave it out! Bake the cookies as usual, but once they come out of the oven, just let them cool as is instead of pressing wells into the center. You can also throw in some chocolate chips to the batter if you’re going to leave out the caramel.

    Do they keep? Once prepared, these gluten free chocolate cookies will keep for about 3-5 days. Let them cool completely, then transfer to an air tight container and store at room temperature.

    What gluten free flour is best for cookies? If you’re a regular around here, you know I’m very loyal to the Bob’s Red Mill 1:1 Baking Flour. I use it for pretty much everything and since it already has xanthan gum, you don’t need to worry about adding any. Just be sure to spoon and level the flour into your measuring cup so the cookies don’t turn out dry!

    Can I use store bought caramel? Yes! You can use your favorite store bought caramel or dulce de leche, just make sure it is nice and thick!

    one cookie with chocolate drizzled on top with sea salt

    You may also like..

    • Vegan Chocolate Cookies
    • Peanut Butter Cookies
    • Oatmeal Chocolate Chip Cookies

    Be sure to leave a comment and rating below if you try this recipe, I love hearing how they turn out! Sign up or my newsletter for weekly recipe updates.

    Gluten Free Chocolate Caramel Thumbprint Cookies

    Filled with a chewy caramel center, these gluten free chocolate cookies are the ultimate dessert recipe. They’re ready in under 20 minutes and can easily be made vegan!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 15 small cookies
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Cookies

    • 1 cup + 1 tbsp gluten free all purpose flour (make sure it has xanthan gum)
    • ½ cup cocoa powder
    • 1 egg
    • ⅓ heaping cup chocolate chips (melted, 2.5 ounces, see notes)
    • ¾ cup light brown sugar
    • ½ cup butter (I used dairy free)
    • ½ tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract

    Caramel

    • 5 tbsp refined coconut oil
    • ¼ cup maple syrup
    • 1 tbsp granulated sugar
    • 2 tbsp almond butter
    • 1 tsp vanilla
    • pinch of salt
    • 1 tsp cornstarch

    Instructions

    • First, add all caramel ingredients aside from the cornstarch to a pot and melt together on the stove. Bring to a low boil for just a minute or so, then remove from heat. Once it has started to cool slightly, whisk in the cornstarch really well until combined. With this recipe, you don't want to add the cornstarch while it's too hot or it'll get a bit goopy. The cornstarch will work its thickening magic as the caramel chills anyway, so no need to boil it. Transfer to a jar and set in the fridge for at least 30 minutes (ideally more) to harden and chill. After 30 minutes, give it a really good stir. If it isn't thickening, pop it in the freezer for about 15 minutes, just be sure it's covered.
    • Preheat the oven to 350 degrees Fahrenheit. 
    • In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar.
    • Beat in the melted chocolate, egg and vanilla.
    • Add in all remaining dry ingredients, measuring the cocoa and flour by spooning it into the measuring cup and leveling off the top. 
    • Fold together until a dough forms.
    • Use a small cookie scoop or about 1- 1.5 tbsp and roll into balls. It might seem kind of sticky, it helps to lightly oil the cookie scoop and use very slightly damp hands to roll.
    • Take the bottom of a flat cup or bowl and press down on the cookies slightly, just to flatten a bit. Use a ½ teaspoon or a wine cork to make intends in the center of the cookies. Place in the fridge for 15 minutes to chill to ensure the cookies hold their shape while baking.
    • Bake for 9-11 minutes.
    • Remove from the oven and repress the wells in the center, they sometimes fill up a bit while baking.
    • Let cool completely, then fill with the caramel. Drizzle with more melted chocolate if desired and sprinkle with sea salt.

    Notes

    To make these cookies vegan, sub the egg for a flax egg. Just combine 1 tbsp ground flax seeds with 2.5 tbsp of water and whisk together. Let sit until thickened and proceed with the rest of the recipe as usual. 
    If you can weigh the chocolate, I highly recommend it! But 2.5 ounces is about ⅓ heaping cup. 
    If caramel isn’t your thing, you can totally leave it out! Add ½ tsp baking soda to the dough, then bake the cookies as usual (without making the indents), but once they come out of the oven, just let them cool as is. You can also throw in some chocolate chips (about ½ cup) to the batter if you’re going to leave out the caramel. 

    Nutrition

    Serving: 1cookie | Calories: 187kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 9.5g | Fiber: 1.5g | Sugar: 13.7g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: chocolate cookies, chocolate thumbprint cookies, gluten free chocolate cookies

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    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

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