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…
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
- 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
- 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!)
- Preheat your oven to 375 degrees. Line a baking sheet with a piece of parchment paper.
- In a large bowl, whip up the shortening and sugars together until well-blended. It’s best to use an electric mixer.
- Add the flax “egg” and blend in.
- Add the vanilla and nondairy milk and mix until blended.
- In a medium bowl, whisk together the other dry ingredients.
- 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.
- Fold in the chocolate chips.
- 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.
- 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!)
- Allow to cool down on the baking sheet for 1-2 minutes and then transfer to a wire rack.
- 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.