Gluten-Free Salted Caramel Double Chocolate Chip Cookies – Soft and chewy gluten-free chocolate cookies loaded with chocolate chips and sea salt caramel chips, topped with flaky sea salt!
I have to admit, I am typically not one to go for a double chocolate cookie, definitely more of a classic chocolate chip kind of gal, but my love for pudding mixes in cookies is just making me want to try every flavour. Yes, that is the secret ingredient here – instant pudding mix! It makes these cookies sooo soft and chewy, which I find especially helpful in a gluten-free recipe which can sometimes turn out dry. And you just really can’t go wrong with salted caramel and chocolate!
What you will need
Unsalted butter
Granulated sugar
Brown sugar
2 eggs
Vanilla extract
1-1 Gluten Free flour – I really like using the Bob’s Red Mill 1-to-1 baking flour and Robin Hood’s Gluten Free all purpose flour. Whatever you use, make sure it has xanthan gum in it.
Cocoa powder
Baking soda
Salt – Regular salt is used in the cookie dough. Flaky sea salt is used to top the cookies.
Instant chocolate pudding mix (113g) – I always use the Jell-O brand, but any kind should work.
Semi-sweet chocolate chips
Sea salt caramel chips – These sea salt chips from Hershey’s are my absolute favourite. They are so good with chocolate.
Flakey sea salt – If you want a little extra pop of salt, you can sprinkle some flaky sea salt on top of the cookies after they have baked.
How to make Gluten-Free Salted Caramel Double Chocolate Chip Cookies
In a medium sized bowl, combine the gluten free flour, cocoa powder, chocolate pudding mix, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add the chocolate chips and sea salt chips and mix just to combine.
Scoop balls of cookie dough, about 2 tablespoons, and place evenly on prepared cookie sheets. I like using a cookie scoop like this and scoop rounded balls. For picture perfect cookies, you can press a few extra chocolate and sea salt chips into the tops.
Bake at 350 degrees F for 9-10 minutes.
If you want a little extra saltiness, you can sprinkle some flaky sea salt on top of the cookies right after they come out of the oven. The salt will stick into the melted chocolate chips on top.
Let the cookies cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Make these cookies with regular all-purpose flour!
The best part about using a 1-1 gluten-free flour is that it makes the recipe pretty much fool proof to swap it out for regular all-purpose flour! So if you aren’t gluten-free, try it out!
If you try these Gluten-Free Salted Caramel Double Chocolate Chip Cookies, let me know! Leave a comment down below or tag me on Instagram @cremedelacombe.
Other recipes with chocolate and salted caramel!
If you liked these cookies, you might like these recipes too!
Classic Soft Chocolate Chip Cookies
Salted Caramel Banana Toffee Cake
Gluten-Free Salted Caramel Double Chocolate Chip Cookies
Course: Dessert, SnacksDifficulty: Easy30
servings20
minutes10
minutesSuper soft and chewy gluten-free chocolate cookies loaded with chocolate chips and sea salt chips.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup 1-1 gluten free flour (with xanthan gum)
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 package instant chocolate pudding mix (113g)
1 cup semi-sweet chocolate chips
1 cup sea salt caramel chips
Flakey sea salt for topping, optional
Directions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a medium sized bowl, combine the gluten free flour, cocoa powder, chocolate pudding mix, baking soda and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Lastly, add the chocolate chips and sea salt chips and mix just to combine.
- Scoop balls of cookie dough, about 2 tablespoons, and place evenly on prepared cookie sheets. If you want, you can press a few extra chocolate chips into the tops.
- Bake for 9-10 minutes.
- Sprinkle flaky sea salt over top of the cookies right after they come out of the oven.
- Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
