Gluten Free Salted Caramel Cookie Bars
These gluten free salted caramel cookie bars are a layer of gooey caramel sauce sandwiched between two layers of soft and chewy chocolate chip cookies. Top with a little vanilla ice cream and a drizzle of caramel sauce for the most delicious and decadent dessert!
Prep: 20Cook: 25Total: 45 minutes
Servings: 16 1x
Ingredients
- 2 ½ cups blanched almond flour
- ½ cup tapioca flour
- ¼ cup + 1 tablespoon coconut flour
- 1 teaspoon fine sea salt
- 2 teaspoon baking soda
- ½ cup coconut palm sugar
- ¼ cup + 1 tablespoon raw honey
- ¼ cup + 2 tablespoon ghee
- 2 medium eggs, room temperature
- 1 ½ teaspoons vanilla
- 1 cup dark chocolate chips, plus a few more for garnish
- coarse or flaked sea salt
- ¾ cup 4-Ingredient Dairy Free Caramel Sauce
- Nadamoo Ice Cream, for serving
Instructions
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with parchment paper.
- Mix the Batter: In a large mixing bowl, whisk the almond flour until it’s broken down and fine. Add the tapioca flour, coconut flour, sea salt, and baking soda, and whisk until combined. Add the coconut sugar, honey, ghee, eggs, and vanilla extract to the mixing bowl, and fold everything together until a uniform dough forms. The dough should be fairly thick and come together to form a ball. Fold in the chocolate chips.
- Prebake: Take a little less than ½ of the cookie dough and press a thin layer of cookie dough into the bottom of the pan using your fingers or a spatula. Bake for 7 minutes.
- Layer the Caramel: Remove the pan from the oven and let it cool to the touch, about 5-7 minutes. Pour the caramel sauce on top of the cookie layer in the pan. Gently spread it with a spatula to about ½ inch from the edges of the pan. Sprinkle the caramel with a little coarse salt.
- Add the Remaining Dough: With the remaining cookie dough, take a piece of the dough and gently flatten it into a thin layer in between your hands, and place it on top of the caramel sauce. Start with a couple larger pieces, then fill in with small pieces of cookie dough as needed. Press a few extra chocolate chips into the top layer as garnish.
- Bake: Return the cookie bars to the oven and bake for 17-18 minutes. Let the cookie bars cool, then transfer them to the refrigerator to set for 1 hour. Slice and serve with vanilla ice cream and extra caramel sauce.
Notes
- For best results, make the 4-Ingredient Salted Caramel Sauce the day before so it has time to chill and thicken up in the fridge.
- Check the salted caramel cookie bars right at 17 minutes to prevent burning.
- When placing the cookie dough on top, it’s OK to leave some small holes for the caramel to bubble.