These Gluten-Free Salted Caramel Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate and buttery caramel flavor. The touch of sea salt balances the sweetness perfectly, creating bakery-style cookies that are ideal for holidays, parties, or everyday treats. This recipe includes two delicious options so you can choose between a glutinous rice and oat flour version or a classic gluten-free all-purpose flour version.
Prep Time
20 minutes
Bake Time
12 minutes
Total Time
32 minutes
Yield
About 3 dozen cookies
Option 1: Gluten-Free Salted Caramel Chocolate Chip Cookies with Oat Flour
1¼ cups sweet rice flour (glutinous rice flour)
1¼ cups oat flour
½ teaspoon baking powder
1 teaspoon xanthan gum
1½ cups packed light brown sugar
¼ cup plus 1 tablespoon granulated sugar
½ cup plus 2 tablespoons unsalted butter, softened
3 large eggs
4 teaspoons pure vanilla extract
¼ cup caramel sauce
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon flaky sea salt, plus more for topping
Option 2: Gluten-Free Salted Caramel Chocolate Chip Cookies with All-Purpose Flour
2 sticks unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
2 large eggs
¼ cup caramel sauce
2⅓ cups gluten-free all-purpose flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chocolate chips
1 teaspoon flaky sea salt, plus more for topping
Option 1: Oat Flour Salted Caramel Chocolate Chip Cookies
Prepare the Dough
Preheat the oven to 350°F. Line several baking sheets with parchment paper.
In a large mixing bowl, combine the sweet rice flour, oat flour, baking powder, and xanthan gum.
In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and caramel sauce until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in the milk chocolate chips and semisweet chocolate chips using a spatula.
Scoop and Bake
Using a medium cookie scoop, place portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Lightly sprinkle the tops with flaky sea salt.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Option 2: Classic Gluten-Free Salted Caramel Chocolate Chip Cookies
Prepare the Dough
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and caramel sauce.
In another bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop and Bake
Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Sprinkle each cookie with a small amount of flaky sea salt.
Bake for 11 to 13 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For thicker cookies, chill the dough for 30 minutes before baking.
Use homemade or store-bought caramel sauce. A thicker caramel sauce works best and prevents the dough from becoming too loose.
For extra caramel flavor, drizzle cooled cookies with additional caramel sauce before serving.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
These cookies pair wonderfully with coffee, hot chocolate, or a cold glass of milk.
