Chocolate Chip Caramel Cookies (Gluten Free & Paleo)
These chocolate chip caramel cookies are the perfect cookie! They’re incredibly decadent, and will totally satisfy your sweet tooth while being gluten-free and paleo.
Just when you thought chocolate chip cookies couldn’t get better, we add caramels! Caramel chocolate chip cookies contain whole caramel pieces that get all melty and delicious in the oven… so good!
Why you’ll love these Chocolate Chip Caramel Cookies
- They’re super decadent. Chocolate and caramel in a cookie? Yum!!
- They are egg-free. These cookies use a flax egg keeping them egg-free in addition to gluten-free, grain-free, dairy-free, and soy-free!
The Ingredients for the Chocolate Chips Caramel Cookies
- Coconut Milk, Coconut Oil, Coconut Sugar, Vanilla Extract, and Salt. If you are going to make your own caramel, then use these ingredients. You can also use storebought caramels like this.
- Ground Flax and Water. This recipe uses a flax egg.
- Ghee. You can sub melted coconut oil.
- Maple Syrup. I love the flavor of using maple syrup as the sweetener in these cookies!
- Vanilla and Baking Soda.
- Almond Flour. I haven’t tried to make these cookies nut free, but you can likely apply the same mix of chocolate and caramels to a nut-free cookies base!
- Arrowroot Starch. You should be able to sub tapioca starch.
- Chocolate Chips. You can either use straight chocolate chips, a chopped chocolate bar, or a mix of both!
How to make Chocolate Chips Caramel Cookies
- Step One. If you are making caramels, combine all the ingredients in a pot and bring to a boil and simmer. Pour the mixture into a baking dish and set in the fridge before slicing into small squares.
- Step Two. Make the flax egg.
- Step Three. Add the ghee, maple syrup, and vanilla to the bowl and stir to combine.
- Step Four. Add the almond flour, arrowroot, and baking soda and stir until a dough forms.
- Step Five. Fold in the caramels and chocolate chips into the dough.
- Step Six. Scoop the dough and place on baking sheet.
- Step Seven. Bake the cookies and then transfer to cooling rack and enjoy!
Tips & Tricks
- Use chilled caramels. If your caramels are room temp when they go into the cookies, they may over melt. Make sure that they’re chilled!
- Mix up the chocolate. You can either use straight chocolate chips, a chopped chocolate bar, or a mix of both!
- Don’t eat the cookies straight out of the oven. The caramel tastes best when it’s set back up a bit. I let them cool on the counter for about 15-20 minutes and they’re perfect!
How to store these cookies
- For the fridge. Store them in the fridge in an airtight container for 3-4 days.
- For the freezer. Freeze them in an airtight container for up to 1-2 months.
Can you make these cookies nut free?
I haven’t tried to make these cookies nut free, but you can likely apply the same mix of chocolate and caramels to a nut-free cookies base!
You’ll also see…
- Caramel Apple Cookies
- Chocolate Chip Oatmeal Zucchini Cookies
- Bakery Style Giant Paleo Chocolate Chip Cookies
For the caramels (optional… you can also use storebought like this)
- 1 14 oz can full fat coconut milk
- 2 1/2 tbsp coconut oil
- 2 cups coconut sugar
- 1/2 tsp vanilla extract
- Salt to taste
For the cookies
- 1 tbsp ground flax
- 3 tbsp water
- 1/3 cup ghee, melted (sub coconut oil)
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 2 cups almond flour
- 6 tbsp arrowroot starch
- 1/4 tsp baking soda
- 1/3 cup caramels, chopped into small pieces
- 1/3 cup dairy-free chocolate chips
- Salt to taste
For the caramels
- Line an 8×8″ baking pan with parchment paper and lightly grease.
- Combine all of the ingredients (reserving the salt) in a pot set to medium heat. Bring to a boil and reduce to a medium simmer, stirring often. Simmer for about 20-25 minutes, or until the mixture is thick (not liquidy) and coats the back of a spoon very well.
- Pour into mixture in the baking dish and top with salt. Set in the fridge for 2-3 hours or until fully set.
- Carefully slice into small squares and keep stored in the fridge.
For the cookies
- Preheat the oven to 350 F and line a baking sheet with greased parchment paper.
- Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
- Add the ghee, maple syrup, and vanilla to the bowl and stir to combine.
- Add the almond flour, arrowroot, and baking soda and stir until a dough forms.
- Fold in the caramels and chocolate chips into the dough.
- Scoop the dough onto the baking sheet and lightly flatten. You should have a dozen cookies.
- Bake in the preheated oven for 12-14 minutes or until golden brown and baked through. Transfer to a cooling rack and serve topped with salt to taste.
- Homemade caramels are optional. You can also use storebought like these.
- You will have leftover caramels if you make homemade caramels. Keep them in the fridge or freeze to last longer.
- All nutrition facts are estimated and will vary.
- Serving Size: 1 cookie
- Calories: 407
- Fat: 18.7g
- Carbohydrates: 44.5g
- Fiber: 1g
- Protein: 3.6g