Gluten-Free Brownie Caramel Cookies

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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.

Gluten-Free Brownie Caramel Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Servings 10 cookies


  • 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


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


  • 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.

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