Rich and decadent without the dose of guilt, these Gluten Free Chocolate Carmel Cookies are the perfect cookie for any occasion, including a holiday cookie swap! Less than thirty minutes from start to mouthwatering deliciousness make them an even-sweeter holiday favorite!

Gluten Free Chocolate Caramel Cookies

Yields 12 cookies

Ingredients

• 3 oz dark chocolate caramel bar, broken or chopped (our favorite are these)
• 2  1/2  tablespoons butter (include 1/2 teaspoon kosher salt if butter is unsalted)
• 3/4  cups all purpose gluten-free flour
• 1/2  cup old-fashioned oats
• 1/2  cup monk fruit extract, date sugar or other sugar substitute
• 1/4  cup light brown sugar
• 3 tablespoons cacao powder
• 1 egg
• 1  1/2  teaspoons pure vanilla extract
• 1/2  teaspoon baking soda
• 2  teaspoons lukewarm water
• 2  teaspoons cacao nibs or semi-sweet chocolate chips

Directions

1. Preheat the oven to 325°F.
2. Grease a cookie sheet or line with parchment paper.
3. Soften the butter by heating on the stove at low temp or in the microwave at 60% for 15-second intervals until soft.
4. Blend the oats, butter, sugars, cacao, baking soda, egg and vanilla extract.
5. Add the gluten-free flour and chocolate pieces until combined into the dough mixture.
6. Add the water gradually until the dough is chunky, but not crumbly.
7. Drop two teaspoons of dough for each cookie, placing 1 1/2 inches apart on the cookie sheet.
8. Bake for 10 minutes or until cookies are set in the center.
9. Remove from the oven and place on a cooling rack for 10 minutes.
10. Serve, indulge and enjoy!

What are your favorite cookies for the Holidays? Do you make any substitutions to skip the guilt? Share them with us below!