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Chewy Gluten-Free Salted Caramel Chocolate Chip Cookies Recipe

Chewy Gluten-Free Salted Caramel Chocolate Chip Cookies Recipe

Make chewy gluten-free salted caramel chocolate chip cookies with rich caramel, plenty of chocolate chips, and a perfectly balanced sea salt finish.

These Chewy Gluten-Free Salted Caramel Chocolate Chip Cookies are soft in the center, lightly golden around the edges, and filled with rich chocolate and buttery caramel flavor. A sprinkle of flaky sea salt balances the sweetness and gives every bite a delicious bakery-style finish.

This recipe includes two different cookie formulas. The sweet rice flour and oat flour option produces cookies with a wonderfully chewy texture and plenty of chocolate chips. The gluten-free all-purpose flour option offers a more classic chocolate chip cookie texture with a simple flour-blend base. Either version makes a festive treat for holidays, parties, cookie exchanges, or everyday desserts.

Choose One Option

Choose either Option 1 with sweet rice flour and oat flour or Option 2 with gluten-free all-purpose flour. 

Each option is a complete cookie formula. Do not combine the ingredients or directions from the two options.

Prep Time: 20 minutes
Bake Time: 12 minutes
Total Time: 32 minutes
Yield: About 3 dozen cookies

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Ingredients

Option 1: Sweet Rice Flour and Oat Flour Cookies

1 1/4 cups sweet rice flour, also called glutinous rice flour
1 1/4 cups oat flour
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon flaky sea salt, plus more for topping
1 1/2 cups packed light brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons unsalted butter, softened
3 large eggs
4 teaspoons pure vanilla extract
1/4 cup caramel sauce
2 cups milk chocolate chips
1 cup semisweet chocolate chips

Option 2: Gluten-Free All-Purpose Flour Cookies

2 sticks unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
2 large eggs
1/4 cup caramel sauce
2 1/3 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

Directions

Option 1: Sweet Rice Flour and Oat Flour Cookies

Step 1: Prepare the Oven and Baking Sheets

Preheat the oven to 350°F. Line several baking sheets with parchment paper.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the sweet rice flour, oat flour, baking powder, xanthan gum, and 1 teaspoon flaky sea salt until evenly combined.

Step 3: Cream the Butter and Sugars

In a separate large bowl, cream the softened butter, light 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.

Step 4: Finish the Cookie Dough

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.

Fold in the milk chocolate chips and semisweet chocolate chips with a spatula until evenly distributed.

Step 5: Scoop and Bake

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Lightly sprinkle each portion with additional 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 sheets for 5 minutes. Carefully transfer them to a wire rack to cool completely.

Option 2: Gluten-Free All-Purpose Flour Cookies

Step 6: Prepare the Oven and Baking Sheets

Preheat the oven to 350°F. Line several baking sheets with parchment paper.

Step 7: Cream the Butter and Sugars

In a large mixing bowl, cream 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 until evenly incorporated.

Step 8: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt.

Step 9: Finish the Cookie Dough

Gradually add the dry ingredients to the wet ingredients. Mix just until combined, then fold in the chocolate chips until evenly distributed throughout the dough.

Step 10: Scoop and Bake

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Sprinkle each portion with a small amount of flaky sea salt.

Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For thicker cookies, refrigerate the prepared dough for 30 minutes before scooping and baking.

Use homemade or store-bought caramel sauce. A thick caramel sauce works best because a thin sauce may make the cookie dough too loose.

For additional caramel flavor, drizzle the completely cooled cookies with more caramel sauce shortly before serving.

If the gluten-free all-purpose flour blend already contains xanthan gum, check the package instructions before adding the separate xanthan gum listed in Option 2.

For gluten-free cookies, use oat flour made from appropriately labeled gluten-free oats. Check the labels on the flour, caramel sauce, chocolate chips, baking powder, and other packaged ingredients. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.

Store the cookies in an airtight container at room temperature for up to 5 days.

Baked cookies may be frozen for up to 3 months. Thaw the cookies at room temperature before serving.

Serve these cookies with coffee, hot chocolate, or a cold glass of milk.

Originally published April 2026 Updated September 2026 Reviewed by Culibloom

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