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Gluten Free Caramel Cookies

These gluten free caramel cookies are a true indulgence, featuring a soft, caramel filling made from condensed milk. 
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Make the Caramel the day before 2 hours
Total Time 2 hours 28 minutes
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
Servings 12

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!
Keyword caramel cookies, easy gluten free cookies, Gluten Free Baking, gluten free caramel cookies