These gluten free caramel cookies are a true indulgence, featuring a soft, caramel filling made from condensed milk. With their rich, caramelized centres and melt-in-your-mouth texture, they’re as easy to make as they are delicious.
First, make the caramel filling by gently cooking condensed milk until it becomes thick and golden brown in colour. It is an easy and simple process that can be done the day before, which not only makes the process easy, but it also enhances the flavour. Soft, buttery and bursting with caramel goodness, these cookies are as simple to prepare as they are irresistible.
GATHER THE INGREDIENTS
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing flour and other ingredients. This is the link to the scale that I use, but there are many great options
The gluten free flours used for this recipe are millet flour, tapioca starch and oat flour. You will also need a can of condensed milk. Eagles brand is gluten free.
BAKE THE CONDENSED MILK
Pour a can of condensed milk into a small baking dish. Cover the top of the dish with tin foil and place it into a second dish with water (a water bath). Next, bake the condensed milk for about 2 hours, at 400°F or until the condensed milk thickens. It will turn into a golden brown, spreadable paste. Cool the condensed milk completely before using it in the cookies.
MAKE THE GLUTEN FREE CARAMEL COOKIES
Preheat the oven, cream the butter and sugars, beat in the egg and psyllium husk. In a medium bowl whisk together the flours baking powder spices and salt. Gradually add the dry mixture into the wet mixture and stir until well combined and smooth. Bake the cookies and cool them.
SANDWICH THE FILLING BETWEEN TWO COOKIES
Add the filling to the cooled cookies just before eating. Take abut 1 tablespoon of the cooled filling and spread it evenly onto a cookie. Place a second cookie on top and enjoy!
HOW TO STORE GLUTEN FREE CARAMEL COOKIES
If there are any leftover cookies, keep them in an airtight container in the fridge for 2 or 3 days.
Get ready to indulge in the sweetest treat of the season! These gluten free caramel filled cookies are easy to make and worth every bite!
Gluten Free Caramel Cookies
Ingredients
Dulce De Leche Caramel
- 1 can condensed milk
For the Cookies
- 120 g soft butter
- 50 g brown sugar
- 70 g white sugar
- 1 large egg
- 70 g greek yoghurt
- 130 g millet flour
- 60 g tapioca starch
- 30 g oat flour
- 2 tsp baking powder
- 1 tsp ginger spice
- 2 tsp cinnamon
- 1/8 tsp all spice
- 1/8 tsp salt
- 1 g psyllium husk powder (about 1/4 tsp fine powder) 2 g whole psyllium husk
Instructions
Dulce De Leche Caramel
- Preheat the oven to 325℉ and pour the condensed milk into a small baking dish. Cover the dish with tin foil making sure the dish is well sealed.
- Place the condensed milk and the container in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the small dish.
- Bake for 1 1/2 to 2 hours until the caramel is rich golden brown, thick and creamy.
For the Cookies
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat the softened butter until smooth looking, before adding the sugars. Beat for about 2 minutes, or until light and fluffy and lighter in colour. Beat in the egg until just combined.
- In a medium sized bowl, whisk together the millet flour, tapioca starch, oat flour, baking powder, spice and salt. Set aside.
- In a medium bowl vigorously whisk psyllium husk and yoghurt and then add it to the the butter and sugar. Beat for about 1 minute.
- Add half of the dry ingredients into the wet mixture, and then beat for about a minute to combine well. Fold in the remaining flour blend.
- Using a 1 tablespoon cookie scoop and place the dough onto the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Bake the cookies in the preheated oven for about 13 minutes, or until the edges are golden brown.
- Cool the cookies on a cooling rack. Add about a tablespoon of the filling between two cookies and enjoy!
Here are more gluten free baking ideas if you like these gluten free cookies.
Be the first to comment