Caramel Kissed Chocolate GF Cookies
Caramel Kissed Chocolate GF Cookies
I had some leftover Dulce de Leche after making my Salted Pistachio Caramel Bars so I decided use it up in some chocolatey gluten free cookies. Our girls are glad I did as the cookies taste terrific and look really cute; they’re a great holiday treat and in my opinion they surprisingly taste even better after being stored a day or two in an airtight container. I adapted this recipe from Gluten Free on a Shoestring Blog.
Caramel Kissed Chocolate GF Cookies
Prep time
Cook time
Total time
Author: Costco Diva
Recipe type: Dessert
Serves: 12+
Ingredients
For the cookies
- 1 cup gluten free flour (I used Namaste)
- 3 tablespoons corn starch
- 7 tablespoons Rodelle Dutch Cocoa
- ½ cup palm sugar
- ⅛ teaspoon baking soda
- 2 eggs (Costco has organic eggs at a great price)
- ½ cup butter, at room temperature
- 1 teaspoon Kirkland Signature Pure Vanilla
For the caramel
- ½ cup Dulce de Leche
- 2-3 tablespoons Kirkland Signature Walnuts, chopped (substitute Kirkland Signature Pecans if you prefer)
- 2 tablespoons Kirkland Signature Semi-Sweet Chocolate Chips
Instructions
- Pre-heat oven to 325F.
Prepare the cookie dough
- In a large bowl sift together the flour, corn starch and cocoa powder. Add the palm sugar and mix in.
- In another bowl mix together the eggs, vanilla and butter.
- Add the wet ingredients into the bowl with the dry ingredients, mix thoroughly and form a dough ball. If it is too sticky add a bit more flour.
- Wrap the ball in plastic wrap and place in the fridge for approximately 20 minutes.
- Remove from the fridge and roll the dough ball into a long tube (cucumber sized)
- Slice the roll into ½” pieces for our cookies.
- On a baking pan lined with Kirkland Signature parchment paper, place the cookies and press down with your thumb until you make a indentation (this will be for the caramel). The cookies should be an inch or so apart from one another.
- Bake for approximately 9-11 minutes, checking half way through to ensure we still have an indentation. If it has risen, press down with a small spoon again.
- Once the cookies are done remove from the oven and allow to cool.
Prepare the caramel filling
- Place the Dulce de Leche in a small pot and heat on medium-low heat, stirring occasionally.
- Once it starts bubbling stir constantly and cook for 5 minutes.
- Pour the caramel into the cookie indentations.
- Allow the caramel to cool.
- In a double boiler melt the chocolate chips. Once melted drizzle the chocolate over each cookie and then sprinkle crushed nuts on top.
Caramel Kissed Chocolate GF Cookies
