These soft, lightly sweetened cookies are gluten-free, refined-sugar free, and full of little pockets of gooey caramel.

They’re perfect on their own or dipped into your morning coffee or afternoon tea. 

Ingredients:

• 1/2 cup unsalted butter, softened (vegan butter or coconut oil works too—cookies may spread a bit more)
• 1/4 cup maple syrup
• 1 2/3 cups gluten-free baking flour (Bob’s Red Mill recommended)
• 1/3 cup almond flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chopped Tom & Jenny’s Coffee caramels

Steps:

1.) In a large bowl, combine the softened butter and maple syrup. Stir until smooth and creamy.

2.) Mix in the gluten-free baking flour, almond flour, and salt. Blend until just incorporated. Add the vanilla extract. Your dough should be thick, soft, and slightly tacky—think a bit like playdough. If it feels too loose, add a little extra flour, a tablespoon at a time.

3.) Fold in the chopped coffee caramels so they’re evenly distributed.

4.) Shape the dough and divide onto two large pieces of parchment paper. Shape each piece into a 6–8 inch log. Fold the parchment over the dough, tucking it under, and roll like a candy wrapper so the log is evenly shaped. Twist the ends to seal. Chill in the fridge for 1–2 hours. This helps the cookies hold their shape while baking.

5.) Preheat oven to 350°F. Remove the dough from the fridge, unwrap, and cut into 1/4-inch slices. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake 10–12 minutes, until edges are lightly golden. They’ll stay pale in the center. Let cookies cool completely on the sheet before moving. Enjoy!

Note: You can also roll the chilled dough to about 1/4-inch thick (between parchment so it doesn’t stick) and use cookie cutters for fun shapes. Keep leftover cookies in an airtight container for 3–4 days at room temperature.