Gluten-Free Brownie Caramel Cookies

Posted on April 15, 2025

Pin

Imagine sinking your teeth into a heavenly treat – Gluten-free Brownie Caramel Cookies, a beloved favorite inspired by Girl Scout classics. These delights boast an almond flour brownie cookie base crowned with a luscious coconut sugar caramel filling, all while staying true to a vegan and gluten-free lifestyle.

With Girl Scout cookie season in full swing, I’ve embarked on a mission to recreate the classics with healthier twists. From Samoa’s to Tagalongs and Thin Mints, I’ve been busy crafting guilt-free delights. Now, I’m thrilled to introduce my take on the Gluten-free Brownie Caramel Cookie, a highly requested addition to the lineup.

Picture a soft, fluffy cookie enveloping a rich homemade caramel filling – it’s a match made in dessert heaven! I’m eager to hear your thoughts on this recipe, as it might just become your new favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Brownie Caramel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 10 cookies 1x
  • Category: Dessert

Ingredients

Scale
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup creamy peanut butter
  • 2 cups almond flour
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt
  • 1 tsp baking powder

Caramel Filling:

  • 1/2 cup coconut sugar
  • 1 can (13.5 oz solid coconut cream)
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt


Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together maple syrup, vanilla extract, coconut oil, and creamy peanut butter.
  3. In a separate medium bowl, combine almond flour, cacao powder, sea salt, and baking powder.
  4. Add the dry ingredients to the wet mixture and mix until a dough forms.
  5. Using a double cookie scoop, roll the dough into balls and flatten them lightly with your palm before placing them on the baking sheet.
  6. Use the back of a round tablespoon or thumb to gently create a well in the center of each cookie. Some cracks are okay.
  7. Bake the cookies for 10-12 minutes, then let them cool completely.
  8. While the cookies cool, prepare the caramel by whisking together the solid parts of the coconut cream, coconut sugar, and maple syrup in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring continuously.
  9. Once the caramel thickens, remove it from heat and let it cool slightly.
  10. Fill each cookie with the caramel, then store any remaining caramel in an airtight container in the fridge.
  11. Place the cookies in the freezer for 10 minutes to allow the caramel to harden, then indulge in the delightful flavors!

Notes

  • Store the cookies in the fridge and enjoy them within 4-5 days.
  • Keep any leftover caramel in an airtight container in the fridge for 7-10 days.

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star