GLUTEN FREE SALTED CARAMEL CHOCOLATE CHIP COOKIES #diet #healthy #recipes #cookies #glutenfree

This formula for Gluten Free Salted Caramel Cookies is the main variety that I made utilizing my essential Gluten Free Chocolate Cookies formula. What's more, incidentally to be my top choice, in spite of the fact that they are altogether entirely astounding!

In the base formula, I had referenced that while making a couple of assortments of dull chocolate treats that were not gluten free, I felt a little terrible that my gluten free life partner couldn't appreciate them with us. I chose to endeavor to reproduce that formula into a gluten free form for him. It worked out that we as a whole love them!

The main contrasts between this formula and the base formula for the dim chocolate treats is that I utilize a gluten free generally useful flour (see the formula notes for more data on what brands work best) and ordinary unsweetened cocoa as opposed to dull.

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Ingredients :

• 2 Cups gluten free all purpose flour * see notes
• 3/4 Cups unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 Cups unsalted butter * softened
• 2 Cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 Cup chocolate chips
• 1/2 Cup Kraft caramel squares * diced small (chip size)
• kosher salt * or flake salt

Instructions :

1. Preheat your oven to 350°F.
2. In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
3. Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
4. Gradually add the flour mixture to the wet ingredients and mix until well combined.
5. Stir in the chocolate chips and salted caramel pieces.
6. Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking)
7. Bake 9-10 minutes until cooked through.
8. Remove from the oven and sprinkle on the salt.
9. Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage

Source : bit.ly/30VJVQY

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