Step up your chocolate chip cookie game. These Healthy Salted Caramel Chocolate Chip Cookies are made with gluten free flour and drizzled in a healthier salted caramel sauce. Talk about perfection!
Uhmmmm so according to my calculations, there are only 22 days until Thanksgiving, 25 days until December and 51 days until Christmas. …..what. This time of year always comes and goes so quickly, doesn’t it? Part of me is glad because the sooner the holidays are over the sooner we can A) return to normal life and stop consuming mass amounts of sugar (jk I love that part), and B) be THAT much closer to warmer weather and springtime. The other part of me wishes it would last SO much longer because I feel like people in general are just so much happier during this time of year. Must be that holiday cheer! Sorry, had to.
The one thing that will always remind me of the holiday season is COOKIES. Well, and other holiday desserts, but mostly just cookies. Every Christmas, my mom used to make 10—yes, TEN—different kinds of Christmas cookies and every year my brother and I would devour them in record time. However, the past few years she’s scaled back a bit since I lived farther away and since my brother and I were in school. But, now that she lives a mere 20 minutes away, maybe I can convince her to make more cookies this year? <<mom, what do you think??
My mom made a ton of cookies around the holiday season, yes, but she also had cookies around the house on any given day of the year. I, on the other hand, do not. For me, baking cookies is a special occasion type deal, simply because they take a bit longer to make. Yes, these cookies do take longer than 30 minutes, but not that much longer and just look at the caramel drizzle!
I opted to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in this recipe. Have you tried it? It’s kind of my favorite. The flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough gum to create chewy cookies like these ones. Aaaaaand thanks to the blend there’s no need to add in any weird, extra flours, which is pretty awesome if you ask me.
I made chocolate chip cookies and then thought, how could I take these to the NEXT LEVEL? By adding my salted caramel sauce, that’s how. I simply whipped up the sauce while the cookies were in the oven and the timing worked out perfectly—the sauce finished up just as I was taking the last batch of cookies out of the oven. I drizzled it overtop and viola—chocolate chip cookies just got a whole lot tastier.
Want to try the Gluten Free 1-to-1 Baking Flour for yourself? Click this link and get $1 off. You can even order the flour through the Bob’s Red Mill website which is pretty darn cool if you ask me.
- 2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ¾ cup dark brown sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 egg yolk
- ½ cup butter, melted
- ½ cup coconut oil, melted
- ⅓ cup honey
- 1 tsp vanilla extract
- ½ cup chocolate chips, or more or less depending on your preference
- Healthier Salted Caramel Sauce for drizzle
- Preheat oven to 350°.
- Combine flour, sugar, baking soda, and salt together in a bowl; stir.
- Add in egg, egg yolk, butter, oil, honey, and vanilla and then stir using an electric mixer until everything is combined.
- Stir in chocolate chips by hand.
- Scoop dough out 1 tbsp at a time onto a baking sheet and bake cookies for approximately 8-10 minutes or until edges are golden brown.
- Remove from oven and leave on pan for approximately 3 minutes before transferring to a cooling rack.
- While still warm, drizzle with salted caramel sauce.
Q: What’s something your mom always makes during the holiday season? Have you started preparing for the holidays yet?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.