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Chocolate Chip Caramel Cookies (Gluten free & Paleo)

  • Author: Michelle
  • Yield: 12 cookies 1x


Units Scale

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

  1. Line an 8×8″ baking pan with parchment paper and lightly grease.
  2. 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.
  3. Pour into mixture in the baking dish and top with salt. Set in the fridge for 2-3 hours or until fully set.
  4. Carefully slice into small squares and keep stored in the fridge.

For the cookies

  1. Preheat the oven to 350 F and line a baking sheet with greased parchment paper.
  2. Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
  3. Add the ghee, maple syrup, and vanilla to the bowl and stir to combine.
  4. Add the almond flour, arrowroot, and baking soda and stir until a dough forms.
  5. Fold in the caramels and chocolate chips into the dough.
  6. Scoop the dough onto the baking sheet and lightly flatten. You should have a dozen cookies.
  7. 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