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GLUTEN FREE SALTED CARAMEL CHOCOLATE CHIP COOKIES

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GLUTEN FREE SALTED CARAMEL CHOCOLATE CHIP COOKIES

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Find recipe here!

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These Gluten Free Basic Chocolate Cookies are so rich and chocolate-y! Serve them plain or with your favorite mix-ins and no one will even know they are gluten free!
This post contains affiliate links. See our Disclosure Statement for more information.

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won't crumble into a million pieces? One you can add your choice of mix-ins to and it'll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn't able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing - you can't even tell they are gluten free!

Why This Recipe Works

These homemade gluten free cookies taste just as delicious as a non-gluten free version.

The cookies come out of the oven soft in the center with crispy edges just as you'd expect any homemade cookie to be.

This is a versatile recipe that you can enjoy on it's own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Prep!

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in's, if you're using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I've made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

FAQ's

Gluten Free Chocolate Cookies

Make sure your butter is room temperature soft. If it's too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.

Don't pack the flour into the measuring cup. Simply spoon it in and level off the top.

Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They "set-up" more as they cool.

Store extra cookies in an air-tight container and use within a week for the best results.

What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob's Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob's Red Mill had more "crinkling" on top but held up a little better.

Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more! This recipe was originally posted on May 30, 2016. New images and text were added in January 2019. The recipe itself was not changed.

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These Gluten Free Basic Chocolate Cookies are so rich and chocolate-y! Serve them plain or with your favorite mix-ins and no one will even know they are gluten free! This post contains affiliate links. See our Disclosure Statement for more information. Need a recipe for plain gluten free chocolate cookies?

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Kiss Cookies Recipe (without Peanut Butter) – Nut-Free

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Kiss Cookies Recipe (without Peanut Butter) – Nut-Free

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Here is a recipe for Kiss Cookies using Hershey's kisses. But what makes this different, is that this is a nut-free Kiss Cookies recipe without peanut butter.

Quick Easy Dessert - Kiss Cookies without Peanut Butter

The other day I wanted to make some cookies for the kids' teachers for Teacher Appreciation Week. If you know me well, you know I love desserts. I have a Pinterest board for desserts and another board named Chocolate - My Favorite Pinterest Board. Usually, I make Meringue Cookies because they are easy and quick, but I wasn't sure how they would hold up in the gift bag. Meringue cookies don't travel well, especially not in a Ziploc baggie in a gift bag. I needed a quick, easy dessert, so I decided to make some Hershey's Kiss cookies.

Looking for Hershey's Kiss Cookies with No Peanut Butter?

On the Hershey's Kisses bag there's a recipe for Kiss Cookies, but that recipe had peanut butter. Some of the kids in one of the classes have peanut allergies. I was not sure about the other class. I searched the internet, combined a few recipes and came up with my own version of a Kiss Cookies Recipe without peanut butter.

Recipe for Kiss Cookies without Peanuts

This is an easy and quick cookie recipe. It hardly took any time to prepare and I already had all of the ingredients in the house.

The cookies tasted great. My family and the teachers loved them. I will definitely keep the recipe on hand for the next time I need to quickly make a dessert that travels well.

Before you start making the kiss cookies no peanut butter recipe, make sure you have butter, eggs, sugar, vanilla extract, all-purpose flour, salt, baking soda, milk, and Hershey's Kisses

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Kiss Cookies Recipe (without Peanut Butter) - The Classic Peanut Butter Blossoms without Peanut Butter

Giving Kiss Cookies without Peanut Butter as Gifts

Whenever I give cookies as gifts, I always label with the bag with main ingredients in case anyone has a food allergy.

For more budget-friendly dessert recipes check out my Pinterest board with a collection of budget-friendly dessert recipes. There are paleo and gluten-free desserts, as well as yummy dessert recipes of all kinds for the family and parties.

If you have tried this recipe, please re-pin and leave comments to help others make this Nut-free Kiss Cookies Recipe.

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Kiss Cookies Recipe (without Peanut Butter) - Nut-Free Quick, Easy Dessert

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Here is a recipe for Kiss Cookies using Hershey's kisses. But what makes this different, is that this is a nut-free Kiss Cookies recipe without peanut butter. The other day I wanted to make some cookies for the kids' teachers for Teacher Appreciation Week. If you know me well, you know I love desserts.

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We all need scrumptious ginger cookies this time of year, so today we are going to show you how to make healthy gingersnaps that are packed with nutrient-rich ingredients and free of any gluten, grains or refined sugars.

This recipe makes thick, chewy and soft ginger cookies that are very low in carbs and sugar-free!

Low Carb Keto Ginger Snap Cookies (Gluten-Free, Sugar-Free)

Keyword gluten free, low carb, sugar free

In a large bowl, mix together all the dry ingredients.

In a separate bowl, mix all the wet ingredients (butter, vanilla extract, egg)

Add the dry ingredients to the wet ingredients and use a spatula to mix until you get a dough-like texture with slightly stiff peaks. Do not over mix.

Cover and freeze dough for about 30-40 minutes.

Preheat oven to 350°F and line a cookie sheet with parchment paper.

Use a spoon to measure each cookie dough into about 8 balls. Place them apart by a couple inches of each other, then use your spatula to flatten each cookie, or just use your palm.

Bake in the oven for 10-15 minutes or until golden brown.

Each cookie contains only 1g net carb.

LowCarbCrave.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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We all need scrumptious ginger cookies this time of year, so today we are going to show you how to make healthy gingersnaps that are packed with nutrient-rich ingredients and free of any gluten, grains or refined sugars. This recipe makes thick, chewy and soft ginger cookies that are very low in carbs and sugar-free!

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We have found The Best Sugar Cookie Recipe ever and we couldn't wait to share it so that everyone can have super yummy homemade sugar cookies.

When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Our mom would begin baking two weeks before Christmas to make sure she got everything done. One of the first things she would make was sugar cookies. We would sit around the table, listen to Christmas Carols, and frost cookies. Nancy and I have continued that tradition. We have gone through many different recipes. Some didn't taste good, but held their shape. Some were delicious, but spread so much you couldn't tell what it was. We finally found the best sugar cookie recipe. It's delicious and keeps the shape of whatever cookie cutter you use. Sugar cookies used to be Christmas only for us, and now we use them all year long.

Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter than is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.

Cream the butter and sugar until it is completely mixed. Do not over-mix.

Add 2 tablespoons of vanilla and 2 eggs.. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.

Mix the cookie dough until light and fluffy.

Add 4 teaspoons of Baking Powder and mix.

Then mix in the 6 cups of flour two cups at a time.

This is what the dough should look like after you have added the 6 cups of Flour. The flour should be completely incorporated and the dough should be firm but not dry or crumbly. If the dough seems drier than this, add a tiny bit of vanilla or milk and mix again. You do not need to chill this dough before cutting out the cookies. In fact, the cookies come out best if the dough hasn't been chilled.

Roll a handful of the dough out on a prepared surface until it's about 3/8″ thick.

Cut out shapes with cookie cutters.

Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side like we have done in the pictures here, you should cook them 7-8 minutes but no longer. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way you would with Chocolate Chip Cookies for example. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.

This recipe will make quite a bit of cookies but the actual number depends on the size of the cookie cutters you are using. Using these large-ish cookie cutters, we made 36 cookies. If you only need a couple dozen cookies, you can cut this recipe in half.

These cookies taste amazing and the really hold their shape. They don't poof up too much or flatten out into a cookie blob.

Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies.

Pin the yummy The Best Sugar Cookie Recipe for later.

We use this recipe again and again, it truly is The Best Sugar Cookie Recipe we've ever tried.

You May Also Like:

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When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Our mom would begin baking two weeks before Christmas to make sure she got everything done. One of the first things she would make was sugar cookies.

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These soft and chewy molasses cookies are full of bold, spicy-sweet flavor.

Molasses Cookies Ingredients

These are the ingredients you'll need to make this top-rated molasses cookie recipe:

Sugar: This sweet molasses cookie dough starts with white sugar.

Butter: You can use melted butter or margarine, depending on your preference.

Egg: An egg adds richness and flavor.

Molasses: Of course, you'll need molasses! Make sure you use genuine molasses (not maple syrup or pancake syrup).

Flour: All-purpose flour gives the cookie dough structure.

Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise in the oven.

Spices: These molasses cookies are spiced with ground cinnamon, cloves, and ginger.

Salt: A pinch of salt enhances the overall flavor of the cookies.

How to Make Molasses Cookies

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make homemade molasses cookies:

1. Mix a cup of sugar, the butter, and the egg together. Stir in the molasses.

2. Mix the dry ingredients in a separate bowl, then stir it into the wet mixture.

3. Roll the dough into balls and roll each ball in the remaining sugar.

4. Bake until the tops are cracked and cool on wire racks.

How to Store Molasses Cookies

Store the cooled molasses cookies in an airtight container at room temperature for up to four days. Add a piece of white bread to the container to absorb extra moisture and keep them soft for longer.

Learn more: How to Store Cookies so They Stay Fresh Longer

Can You Freeze Molasses Cookies?

Yes! You can freeze the baked cookies or unbaked cookie dough balls.

To freeze baked cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to three months.

To freeze cookie dough: Drop balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to three months.

Learn more: How to Freeze Cookies and Cookie Dough for Easy Baking

Allrecipes Community Tips and Praise

"OH MY GOSH these are PERFECT," raves rkgarlow. "Tons of flavor, perfect texture and chewiness... it's the strong-flavored, sweet and spicy molasses cookie of my dreams."

"I've made this many times and every single time they come out delicious," says one Allrecipes community member. "They are simple to make and are great gifts."

"These cookies were delicious," according to Louise H. "Soft, chewy, and a great balance of flavor! I split the sugar and used half brown and half white! They looked and tasted great!"

Editorial contributions by Corey Williams

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Chewy molasses cookies perfectly spiced with ginger and cinnamon. These delicious cookies store well making them great for holiday gift-giving or shipping.

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Makes 2 Dozen---Preheat at 350

Ingredients:

½ cup butter

1 cup brown sugar

1/3 cup molasses

1 large egg

2 teaspoons of water

2-2/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

Directions:

1.      Cream butter and brown sugar until light and fluffy.

2.      Add molasses, egg and water, beat together.

3.      In a separate bowl, mix together remaining ingredients.

4.      Gradually add dry ingredients into the creamed mixture.

5.      Divide dough in half, saran wrap it, put it in the fridge for 30 minutes. (or if you can’t wait, freezer for 20)

6.      Preheat oven at 350.

7.      Lightly flower a flat surface; roll each portion of dough thin. (about 1/8 of an inch)

8.      Cut out fun shapes!

9.      Place about 2 inches apart on greased baking sheet.

10.   Bake until golden/edges firm. 8-10 minutes.

11.   Cool completely. (using wax paper for cooling works best)

12.   Frost cookies with desired frosting. (I use the pre-made cookie icing you buy in a pouch)

Enjoy :)