The best grain free almond butter chocolate caramel cookies made with a mix of cassava and almond flour and filled with dark chocolate caramel chunks. These cookies are naturally sweetened with maple syrup and coconut sugar and packed with tons of incredible flavor! With soft chewy centers and slightly crisp edges, these gluten free cookies are so amazing I seriously cannot stop eating them!

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Super delicious gluten and grain free cookies packed with natural creamy almond butter, cassava flour, almond flour, and made in under 30 minutes. They’re thick, chewy, perfectly gooey, and extra special because they’re loaded with dark chocolate caramel chunks. Plus they’re made in one bowl which makes them the easiest treat to make when your craving hits!

What you’ll need to make these Grain Free Almond Butter Chocolate Caramel Cookies

(links below are the gluten free & celiac safe products I used in this recipe)

Tips + tricks for the perfect grain free almond butter cookies

Use all-natural creamy almond butter with only almonds and salt as the ingredients. My favorite is Wild Friends.
Make sure your egg is at room temperature. This will ensure the coconut oil doesn’t coagulate and cause your cookie dough to be lumpy.
Pack your almond flour when measuring just like you would brown sugar.
Measure your cassava flour like you would regular gluten free 1:1 flour. Fluff it, spoon it into your measuring cup, and level it off.
Bake your cookies just until they are barely golden brown on the edges. They are incredibly delicious slightly underbaked and will finish setting up on the baking sheet while they cool.

If you make these Grain Free Almond Butter Chocolate Caramel Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Grain Free Almond Butter Chocolate Caramel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Emily Chave
Yield: 17 Cookies
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

1 cup natural creamy “drippy” almond butter
½ cup pure maple syrup
1 egg, room temperature
¼ cup + 2 tablespoons coconut sugar
¼ cup + 2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
¾ cup + 1 tablespoon cassava flour
½ cup + 1 tablespoon tightly packed blanched fine almond flour
1 teaspoon baking soda
½ teaspoon fine sea salt
4.5 ounces caramel sea salt + dark chocolate bar (60% cocoa), roughly chopped (3 ounces in dough, 1.5 ounces on top of cookies)
flaky sea salt

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Instructions

step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

step 2

In a large bowl, add almond butter, maple syrup, egg, coconut sugar, coconut oil, and vanilla extract. Mix until well combined, smooth, and creamy. Add the cassava flour, almond flour, baking soda, and salt. Stir until well combined. Fold in caramel chocolate chunks.

step 3

Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spaced about 2 to 3 inches apart. Top each cookie with a few pieces of caramel chocolate chunks. (As the prepared dough sits, it may start to look a bit oily/separated. Just give it a quick stir to reincorpate the oils).

step 4

Bake cookies for 8 to 10 minutes or until the edges are lightly golden brown. Remove from oven and sprinkle each cookie with flaky sea salt. Allow cookies to cool for 5 to 10 minutes on cookie sheet then transfer to a wire rack to cool completely.

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