You are not reading this. You’re either already digging through your cabinets hoping you have the ingredients or jumping into the car to buy them.
I do have to tell you where the inspiration for this amazing recipe came from: Sally’s Baking Addiction. After seeing her photos I had no choice but to come up with a way to make a gluten free version.
Bonus: my GF recipe does not require any refrigeration time! Score one for the celiacs! While all the gluten eaters are drumming their fingers waiting for their dough to chill we’ve already eaten our cookies and are in salted caramel dark chocolate heaven. Suckers.
- ½ cup millet flour
- ⅓ cup potato starch
- ¼ cup almond flour
- ⅔ cup cocoa powder
- ½ teaspoon xanthan gum
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or milk substitute)
- 1 cup dark chocolate chips
- 14-16 caramels
- course sea salt (kosher salt will work in a pinch)
- Preheat oven to 350 degrees. Cover cookie sheet with silpat or parchment paper.
- In small bowl whisk together millet flour, potato starch, almond flour, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In mixing bowl beat butter until fluffy. Add granulated and brown sugars and cream until well combined and fluffy. Beat in egg and vanilla, scraping down the sides at least once.
- With mixer on the lowest speed, or with a spoon, mix in dry ingredients. Stir in milk then the chocolate chips.
- To form the cookies use a large spoon to scoop the dough. Roll it into a ball, shove a caramel into the center, and then pinch it closed. Place cookies at least 2-inches apart on cookie sheet. Sprinkle with sea salt.
- Bake 13-15 minutes (mine took exactly 14). Let cool on pan for 5 minutes then transfer to a wire rack.