These gluten free shortbread cookies are not only delicious because they’re dipped in chocolate and drizzled with salted caramel, but they’re easy to make too!
I love baking special treats like these gluten free shortbread cookies dipped in chocolate and drizzled with salted caramel. Because, who doesn’t love shortbread, chocolate and salted caramel? They are so good!
We baked these gluten free shortbread cookies using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the sponsor of this post). It’s high quality flour and I love that it has been specially created to be able to swap – cup for cup – with traditional all purpose wheat flour.
Another holiday cookie recipe made with the same Bob’s Red Mill flour are our Gluten Free Gingersnap Cookies. Make both gluten free cookie recipes at the same time and you’ll be set for the season!
Gluten Free Shortbread Cookies with Chocolate & Salted Caramel
- Add the Bob’s Red Mill Gluten Free 1-1 Baking Flour, coconut sugar and Real Salt to a large mixing bowl.
- Slowly add the butter, mixing using a dough blender as you add the butter. Continue mixing until the butter is incorporated into the dry ingredients.
- After the butter is incorporated, you’ll want to use your hands to knead the dough until it becomes smooth and thick. It should not be sticky but should stick together when pressed. Transfer the dough to a piece of parchment paper, and roll the dough to form a log that is about 1.5” in diameter. Try to make it as smooth and even as possible.
- Seal up the sides of the parchment paper, then transfer to the refrigerator for about 15 minutes. You want the dough to firm up. While the dough is in the fridge, preheat your oven to 325˚F.
- Once the dough is firm, remove the dough from your fridge and cut into about 18-20 slices. They should be about 3/8” thick. Place the slices onto a parchment paper lined baking sheet and place into the oven.
- Bake for about 20 minutes, or until the center of each cookie is set and the edges are starting to turn a golden brown. You don’t want to overcook them. Once they’re done, remove the pan from the oven and allow them to cool for about 5-10 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies are cool, melt your chocolate chips in a double boiler.
- Dip one side of each cookie in the melted chocolate (or you can brush it on), then set on a piece of parchment paper so the chocolate can set. You can put them in the fridge to speed up the process.
- While the chocolate is setting, wash out your double boiler then melt the caramel and milk in the double boiler (or a small glass bowl in hot water). Be patient – this step can take a while! You'll want to stir frequently and vigorously once the caramels are warm.
- Drizzle the melted caramel over the chocolate section of the cookie, then sprinkle with sea salt flakes.
- Allow the caramel to harden before serving or storing.
- The cookies are best eaten right away, but they also make a great gift! Simply arrange your cookies in a gift box. Then gift the cookies to someone who make a difference in your life and watch their face light up!
- Don't forget to sample some yourself!