I think I may have an obsession with ginger and spice flavors! So, gluten free spice cookie and cake recipe developing is high on my list! This newest recipe, Caramel Oat Spiced Cookies (Gluten Free) have already become a favorite!
This cookies original purpose
I originally made this cookie to be a holder of ice cream for gluten free ice cream sandwiches. However, they never seem to manage to be around long enough to serve their purpose. These caramelly, buttery, oat tasting cookies won’t wait to be filled with ice cream. But it’s coming soon, I promise!
Magical caramel and oats
Magical caramel and oats meets spice in these cookies! Now, these Caramel Oat Spiced Cookies (Gluten Free) only have a small amount of caramel chips in them, but it creates a pretty amazing flavor, especially with the spice in the cookie.
Trader Joe’s Sea Salt Caramel Baking Chips with all their flavors, is my choice for the caramel chips! Chop them quite small. It will distribute the caramel throughout each cookie that way. The Sea Salt Caramel Chips are both gluten free and Kosher.
Gluten free chocolate?
I am loving that more chocolate bars and chocolate chips are being made gluten free and labeled as such! For me, I stay away from anything that is made in a shared facility as gluten or wheat. I’m not sure how many of you do that as well, but it has helped me tremendously. I look for items either certified gluten free or labeled gluten free. Or, for items that aren’t labeled as such, but are not made in a gluten or wheat containing facility. I seem to feel fine if I follow these basics.
Are there some go-to brands that make gluten free chocolate or chocolate chips that you like?
A few of my favorites
For chocolate chips or baking chips, I love Guittard Chocolate Company. Particularly their Extra Dark Chocolate Baking Chips! They also have many choices for chocolate chips or cocoa powders, or Drinking Chocolate.
Another favorite is Trader Joe’s 72% Cacao Dark Chocolate Chips. These chips are also dairy free, which is helpful when baking for those that can’t have any dairy.
Since they are now labeled gluten free, I’ve been enjoying Nestle Semi Sweet Morsels again. Many of the Nestle brand chocolate chips are also gluten free. Check the labels to confirm.
For chocolate bars, Endangered Species makes many that are gluten free. Just be sure to check the label, as some do contain gluten.
A great choice for cocoa powder is Hershey’s 100% Cocoa Unsweetened. It’s labeled gluten free. Also, Guittard Cocoa Rouge Cocoa Powder Unsweetened or Guittard Organic Natural Cocoa Powder Unsweetened for Baking and Drinking.
If you are looking for gluten free chocolate to use or eat, check out some of these recommendations.
Since we’re talking about chocolate here is one of my favorite gluten free cookies, Double Chocolate Chip Cookies with Peanut Butter Cups (Gluten Free).
Try these with a few dark chocolate chips for a variation
I like to make substitutions and adding a few dark chocolate chips to these Caramel Oat Spiced Cookies (GLuten Free) may be a great choice! Especially for the chocolate lover!
Caramel Oat Spiced Cookies (Gluten Free)
Equipment
- 1 Baking sheet
- parchment
- 1 cookie scoop optional
Ingredients
- 7 tbsp unsalted butter
- ¾ cup brown sugar, packed
- ½ cup sugar
- 1 lg egg
- ¾ cup Bob's Red Mill Gluten Free 1 to 1 Flour or other 1 to 1 gluten free blend
- ¾ cup Trader Joe's Gluten free Oats or other gluten free oats
- ½ cup almond flour, gf
- ½ teaspoon Nielson Massey Vanilla or Vanilla Paste or other gluten free vanilla
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- 1 teaspoon ground cinnamon, gf
- ½ teaspoon ground ginger, gf
- ¼ teaspoon ground nutmeg, gf
- ¼-⅓ cup Trader Joe's Sea Salt Caramel Baking Chips or other gluten free caramel chips
Instructions
- In a mixing bowl, add the butter and sugars. Cream together on medium speed. Add the egg and mix in. Add the flour, oats, almond flour, baking soda, salt, cinnamon, ginger, nutmeg, and vanilla and mix on medium speed a few minutes to combine. Add the chopped caramel chips and stir or mix in.
- Refrigerate the cookie dough for 45 minutes to 1 hour.
- Preheat the oven to 375℉ degrees. Scoop unto a parchment lined baking sheet or stone pan, 6 to a tray. Bake for 12-14 minutes or until lightly golden. Let them sit on the baking sheet for 2-3 minutes before moving to a parchment lined wire rack. Store in a sealed container to keep freshest.
