Caramel Oat Spiced Cookies (Gluten Free)
These Caramel Oatmeal Spiced Cookies (Gluten Free) will satisfy that sweet tooth with a complexity above many others. The ginger and spice makes for a delicious combination with the sea salt caramel from the chips.
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.
Notes
I like to use a #20 scoop for making these. They come extra large! You can definitely make them smaller or even just scoop with a heaping teaspoon or roll. Just adjust the time for smaller cookies. They will take 2-3 minutes less for a 2 1/2 inch cookie.