Gluten Free Caramel Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Ghirardelli has outdone themselves with their new caramel baking chips! They're the perfect addition for these sweet and salty Gluten Free Caramel Chocolate Chip Cookies.
Author:
Recipe type: Dessert
Serves: 36 cookies
Ingredients
  • 1½ sticks salted sweet cream butter, melted and cooled to touch
  • ⅔ cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 2¼ cups plus 2 tablespoons Bob's Red Mill 1:1 baking flour
  • 1 cup Ghirardelli caramel flavored baking chips
  • ½ cup chocolate chips
Directions
  1. Preheat oven to 375 degrees and line baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, melt butter for 45 seconds in the microwave. Stir until completely melted. Once butter is cooled to touch, add brown sugar and granulated sugar and mix until combined. Add eggs and vanilla and mix until combined, scraping down the sides as needed.
  3. In a smaller bowl, sift together salt, baking powder, baking soda, cinnamon, and Bob's Red Mill 1:1 baking flour. Add to wet ingredients and mix until dough pulls away from sides of the bowl.
  4. With a wooden spoon, spatula, or with your beaters on low, mix in caramel chips and chocolate chips.
  5. Scoop rounded tablespoon size balls of dough 2" apart on cookie sheets. Bake at 375 for 8-10 minutes or until edges are golden brown and middle looks almost set.
  6. Remove cookies from oven and gently slide parchment paper with cookies onto a cooling rack. Let cookies completely cool before eating
  7. Store leftover cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-caramel-chocolate-chip-cookies/