[Recipe] Salted Caramel Chocolate Chip Cookies GF/DF/V

Hooray! I finally got around to putting together this post. I’m sure you’re happy too. I’ll give you a minute to drool…

gluten free dairy free chocolate chip caramel cookies | sunshine & the bear

Go ahead, take your time… 

I did the same exact thing when I first heard the name of these tasty morsels! I had just found the adorable blog Fork and Beans and I was instantly enamored with all of her recipes – but this one called out to me. They were perfect for my office team because some of us have gluten tummy issues and/or are vegan, etc. BUT we still want to have tasty treats! haha These worked out really well and were a crowd pleaser!

Salted Caramel Chocolate Chip Cookies
From the kitchen of: Fork and Beans
Needs: Electric mixer; small pan; cookie sheets
Ingredients:

  • 1/2 C non-hydrogenated shortening
  • 3/4 C brown sugar
  • 1/2 C granulated sugar
  • 1 T flaxseed meal + 3 T warm water (mix and set for 5 minutes to be your “egg”)
  • 1 T nondairy milk (I used almond milk)
  • 1 1/2 t vanilla extract
  • 2 C gluten free flour (I used Bob’s Red Mill)
  • 1 t baking soda
  • 1/2 t xanthan gum
  • 1/2 t sea salt
  • 1 c nondairy chocolate chips (if you don’t care about these being dairy-free, you can use regular chocolate chips!)
  • 9 pieces of Sea Salt Cocomel’s Caramels, each cut into 4s (or if you don’t care about these being vegan, you can just use any caramels!)
Instructions:
  1. Preheat your oven to 375 degrees. Line a baking sheet with a piece of parchment paper.
  2. In a large bowl, whip up the shortening and sugars together until well-blended. It’s best to use an electric mixer. 
  3. Add the flax “egg” and blend in.
  4. Add the vanilla and nondairy milk and mix until blended.
  5. In a medium bowl, whisk together the other dry ingredients.
  6. Add half into the shortening mix and blend in well. Add the remainder of the dough and repeat. If your dough does not roll up into a ball and you find it crumbly, add another tablespoon of nondairy milk.
  7. Fold in the chocolate chips.
  8. Roll 1 tablespoon of cookie dough into a ball. Place 1 piece of the caramel into the middle of the ball and smooth over to ensure that it cannot be seen. Repeat for the remainder of the dough.
  9. Place on the baking sheet about 2 inches apart and bake for approximately 10 minutes (mine took about 12 minutes to get slightly brown because I was using a newer cookie sheet – so do what works for you but stay around 10 minutes!)
  10. Allow to cool down on the baking sheet for 1-2 minutes and then transfer to a wire rack.
  11. Some of your cookies will drool out caramel and that is completely okay! If that happens all you have to do is take a spatula and gently bring the caramel and cookie together and intact.
  12. Enjoy!

[Giveaway] #G2KHoliday

ONE WEEK UNTIL CHRISTMAS EVE! Want some presents now? (DUH.) I can help with that!

Anyway, I met some fun people from Unilever’s Good to Know team at Fitbloggin‘ (seriously, who did I NOT meet at Fitbloggin’ this year?!) and was very intrigued. I had been trying to get away from butter, but still hadn’t really found a spread I loved (aka one that Tom would eat regularly). Then, they introduced me to Brummel & Brown at their Fitbloggin’ event and I was hooked!

brummel and brown

Brummel & Brown is made with YOGURT and it’s less than half the calories of butter! And it tastes good. I Tom was SOLD. Also, it (and all the Unilever spreads)…

  • Have 0g trans fat per serving
  • Contain no partially hydrogenated oils
  • Have no cholesterol
  • Are 70% less fat than butter per serving!
  • Have 30% fewer calories than butter per serving!

All good things, right? Right. :)

For the holiday season, Unilever challenged people to make a holiday cookie recipe with one of their spreads to test how they stand up to traditional butter. Now their website says B&B may not be the best for baking but I wanted to challenge that! (I only have one speed…challenging hahaha)

The Unilever team provided me with some great baking essentials to complete the challenge:

  • Silpat baking sheet liner
  • Steel cooling rack
  • 17×11 Large nonstick cookie sheet
  • Stainless steel cookie scoop
  • $10 gift card to purchase baking ingredients

 

baking giveaway

And now I have the amazing opportunity to give them away to YOU!

To enter to win Unilever Baking Prize Pack:

Leave a comment below telling me, “What would be your “Good to Know” holiday cookie creation?” 

Extra Entries: 
Follow katekatebear on Twitter and tweet “Enter to win a #G2KHoliday Prize Pack from @katekatebear http://bit.ly/UDKjta

Post this giveaway link to YOUR personal or fan Facebook page and leave a separate comment here telling me you did so.

Subscribe to this blog by either email or RSS feed. Leave a separate comment telling me which way you did.

Deadline to enter is Friday, December 21, 2012, Midnight EST. Contest is open to United States residents ONLY. Winner will be chosen at random and contacted by email. Unilever will directly handle your “Good to Know” winnings. :) 

sugar cookies

Ok so here’s the good part – COOKIES!

I tested Brummel & Brown with my go-to sugar cookie recipe from the Southern Living Incredible Cookies cookbook.

Classic Sugar Cookies

  • 1 C Brummel & Brown spread
  • 1 C sugar
  • 1 large egg
  • 1 t vanilla extract
  • 3 C all-purpose flour
  • 1/4 t salt

sugar cookie ingredients

  •  In a medium to large bowl, beat the spread with an electric mixer for approx. 2 minutes of until creamy.
  • Add sugar, beating well.
kate eating cookies

I mean if you want to try the cookie dough, I guess that’s ok…

  • Add egg and vanilla, beating well.
  • Gradually add flour (it may poof up if you add too quick!) and salt, beating until well blended.

cookie dough

  • Divide dough in half and wrap each in plastic wrap. Chill two halves for approx. 1 hour.

**COMMENCE 1 HOUR DANCE PARTY!!!**

  • At this point, I would traditionally roll out the dough and use cookie cutters BUT because I just got this shiny new cookie scoop, I decided to make drop cookies with some extra toppings I had!
  • Scoop small sections of the dough onto baking sheet liner.

drop cookies

  • Smush each ball just a little to flatten out cookie.
  • Cover with your favorite toppings! I used chocolate chips, almonds and sprinkles!
  • Bake at 350 degrees for 8-10 minutes. With the baking mat, it threw my timing off a little because it seems to change the way the cookies are heated – so it was closer to 10 minutes.
  • Cool cookies on baking sheet for approx. 1 minute on baking sheet then transfer to wire rack.
  • ENJOY!

chocolate chip sugar cookies

Good luck to everyone entering the giveaway contest!