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.
Gluten Free Salted Cashew Caramel Cookies
A crunchy gluten free salted cashew cookies recipe. Add chocolate chips, if desired. Add additional butter to make them soft.
- 10 Tablespoons (1-1/4 sticks) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-1/2 cups Carla's Gluten Free Flour Blend Recipe
- 1/4 teaspoon fine sea salt
- 10 Homemade Soft Gluten-Free Salted Caramels* (or 5 store-bought), cut into tiny pieces
- 3/4 cup salted cashews, finely chopped
- 1/2 cup gluten-free chocolate chips (optional)
- 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.
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