Salted Caramel Cookies (Gluten Free, Dairy Free) (Edit recipe)

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These salted caramel cookies are thin and chewy with a sweet caramel flavor. They're made with sunbutter and almond flour, sweetened with coconut sugar and loaded with salted caramel chips. These cookies are gluten free and dairy free.

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 15

Ingredients

0.5 cup Coconut Sugar
0.333 cup Sunbutter
0.333 cup Palm Oil Shortening, room temp (or butter)
1 whole Egg
1 tsp Pure Vanilla Extract
0.75 cup Almond Flour, (72g)
0.25 cup Tapioca Starch, (30g)
0.5 tsp Baking Soda
0.5 cup Pascha Salted Caramel Baking Chips
1 pinch Maldon Sea Salt Flakes, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the coconut sugar, SunButter, shortening, egg and vanilla. Whisk using a fork until well combined.
Mix in the almond flour, tapioca starch, and baking soda.
Fold in the salted caramel chips.
Scoop the dough onto your lined baking sheet using a small cookie scoop. Each cookie should be about 1 rounded tablespoon in size. The cookies do spread, so leave about 2-3 inches between each cookie.
Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
After baking, sprinkle the cookies with flaked salt. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	132
Fat:	11 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	84 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.