Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Cookie Bars (Gluten-Free, Paleo)


  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Description

These 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! Because the vegan caramel sauce is homemade, these are gluten free and paleo salted caramel cookie bars!


Ingredients

Scale
  • 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 Vegan Caramel Sauce
  • Nadamoo Ice Cream, for serving

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9 baking pan with parchment paper.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: salted caramel cookie bars, gluten free salted caramel cookies, paleo cookie bars, gluten free cookie bars

DOWNLOAD MY FREE COOKIE RECIPE BOOK

DOWNLOAD MY FREE COOKIE RECIPE BOOK

 

Don't worry about scouring the internet for all the best cookie recipes. I've put together 10 brand new and incredibly delicious grain-free cookie recipes in my Craving Cookies recipe book—and it's totally free!

It's on its way! Check your inbox to confirm your email.