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
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 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons lukewarm water
2 teaspoons cacao nibs or semi-sweet chocolate chips
Preheat the oven to 325°F.
Grease a cookie sheet or line with parchment paper.
Soften the butter by heating on the stove at low temp or in the microwave at 60% for 15-second intervals until soft.
Blend the oats, butter, sugars, cacao, baking soda, egg and vanilla extract.
Add the gluten-free flour and chocolate pieces until combined into the dough mixture.
Add the water gradually until the dough is chunky, but not crumbly.
Drop two teaspoons of dough for each cookie, placing 1 1/2 inches apart on the cookie sheet.
Bake for 10 minutes or until cookies are set in the center.
Remove from the oven and place on a cooling rack for 10 minutes.
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!
We interrupt your regularly scheduled program of The Job Front & Delegation to bring you this recipe – perfect for your July 4th picnic!
I have not had cheesecake in YEARS since the ingredients – cream cheese, graham crackers and sometimes almonds – were found to wreak such havoc on my body. Although, like many of you, I’ve gotten used to a cheesecake-free life, I’ve been curious to see if a Sprout & Rosebud option could replicate that taste and texture. … or at least something similar to offer to the roulette wheel of desserts in our house!
The rules were simple: no gluten in the crust, no dairy in the filling, and no nuts anywhere. If possible, less sugar, too (after reading Dr. Mark Hyman’s The Blood Sugar Solution, you’d cut back STAT, as well). I decided to go with a pre-made crust and found Mi-Del’s at the local grocery story. The challenge would be to recreate that rich, almost tart taste of the full-fat cream cheese traditionally used. Let’s be honest right up front that tofu or coconut options are highly unlikely to satisfy that texture and taste.
Coconut was out because of my sensitivities, so I went with Tofutti Cream Cheese, which I had enjoyed over the years as a bagel shmear.*
Only in the most fortunate of parallel universes would cream cheese made from tofu be equivalent to real cream cheese, and I definitely sensed that I may have bitten off more than I could chew, as they say 😉 #punintended
The final product was like the love child of cheesecake and flan.
Delicious, though different than “normal” cheesecake. Lighter, less saccharine sweet and without the after-effect of bloating and guilt. Definitely a treat I wouldn’t mind putting into rotation for Client recipes, dinner parties and the like. The cherry on top was the positive review and second serving by my taste tester, who fancies himself a Chicago cheesecake connossieur with a refined palette and borderline sugar addiction!
The Sprout & Rosebud Cheesecake
One pre-made Gluten Free Graham Cracker Crust
Two 8 oz. tubs of Tofutti Better than Cream Cheese (or cream cheese sub of your choice)
2/3 cups of Stevia, Stevia/Sugar blend or sugar
1 tsp vanilla extract
For fruit topping:
One package of organic strawberries
Two Tbl Sugar or or Stevia/Sugar Blend
Preheat the oven to 350F degrees.
Let the cream cheese get to room temperature, then beat the cream cheese and sugar until smooth.
Add the two eggs and vanilla extract.
Pour into the crust and bake for 40 minutes or until slightly brown on top.
For the filling, rinse, hull and slice the strawberries in a bowl with the sugar. Let sit until they get syrupy.
Once the cheesecake has cooled, slice and serve with the strawberries and syrup on the top.
*Note: Although Tofutti’s “Better than Cream Cheese” does contain partially hydrogenated soybean oil (which I strictly avoid), this option was preferable from a food-allergen standpoint, so I went with it. As always, choose what’s the best for YOU and aligns with your health goals and priorities.
We love hearing how you customize this recipe to make it your own. Share your thoughts with us below, or send us a note!
Looking for a fun, easy and satisfying snack or dessert for a Sprout in your house? Here’s a KID-FRIENDLY RECIPE for a tapioca-like pudding. Kids love the texture, and they can help make it, too! Spoiler Alert: It’s also a delicious snack or dessert for adults!
2 cups milk
¼ c agave or honey, OR a few tablespoons of powdered stevia (check the container for equivalents, particularly if you opt for liquid stevia, which is not a 1:1 ratio!)
2 teaspoons vanilla extract (or almond if you’re nut-safe)
Optional: raisins, goji berries, cinnamon, cocoa… Get creative!
*Additional Note: Use a 4:1 liquid to chia seed ratio, so if you’re looking for only half of a cup of pudding, then use 1-2 Tbl of chia seeds.
Warm the milk until it’s above room temperature
Whisk the other ingredients into the milk (No whisk? Grab a fork!)
Cool until pudding-like consistency
If the pudding is too thick for your, or your Sprout’s, taste, whisk in a little more milk even if it’s cooled; if it’s too runny, warm it just until it steams, then whisk in a little more chia and let it cool.
If you’re running short on prep time, grab a mason jar or sealable plastic container, add the above ingredients, shake and let it sit. You’ll get the same result, but it takes a little longer to gel.