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A gluten free salted cashew caramel cookies recipe that turns out crunchy cookies, like sugar cookies. Imagine…cookies that have a slightly salty flavor, the crunch of baked caramel, nuts in the size of your choosing, and the option of chocolate chips. They’re delightful.
Line three cookie sheets with parchment paper or silicone baking mats and set them aside.
In the bowl of your mixer, cream the butter, brown sugar, and granulated sugar together on medium speed for 5 minutes. Scrape the side of the bowl as needed.
Add the egg and vanilla and mix just until combined.
Add the flour blend and mix until creamy.
Add the caramel pieces and cashews and mix using the paddle attachment.
Place dough in plastic wrap and shape into a 1 3/4-inch round log. Wrap the dough in the plastic wrap and refrigerate for 30 minutes.
When there is only 10 minutes left to wait for the dough chilling, preheat oven to 350°F.
Slice 1/3-inch rounds and transfer to one of the prepared cookie sheets. Eight cookies per 12 x 17-inch cookie sheet fits nicely and allows for spreading. Add 3 chocolate chips to each cookie, if desired. Just place them on top of the slice of dough, roll it into a ball, and flatten on a cookie sheet.
Bake for 12 minutes or until golden brown at the bottom edges.
Allow cookies to cool on cookie sheet for 3 minutes and then transfer to a wire rack to cool.
*Because a single recipe of homemade caramels are only half the thickness of standard caramels, double the amount of store-bought caramels are called for in this recipe. However, if you double the caramel recipe, use only 5 caramels.
If you are going to slice the dough, chopping the nuts finely is best. However, you can use larger pieces of nuts, roll the dough into balls, and then flatten them.