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A batch of caramel pretzel chocolate chip cookies scattered on a wood tray.
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Caramel Pretzel Chocolate Chip Cookies

These caramel pretzel chocolate chip cookies are chewy, crunchy, sweet and salty in all the right ways. These gluten free cookies are simply irresistible!
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 15 large cookies
Calories: 282 kcal

Ingredients

  • 1 ⅔ Cup (247 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 1 ½ teaspoons (4 g) Cornstarch
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ Cup (113 g) Vegan Butter melted
  • ⅔ Cups (142 g) Light Brown Sugar
  • ⅓ Cup (66 g) Sugar
  • 1 (50 g) Egg
  • 2 Tablespoons (42 g) Maple Syrup
  • 2 teaspoons Vanilla
  • 1 Cup (170 g) Allergen Free Chocolate Chips or chopped chocolate bars
  • ½ Cup (30 g) Gluten Free Pretzels roughly chopped
  • ½ Cup (99 g) Dairy Free Caramels roughly chopped
  • Sea Salt optional garnish

Instructions

  • Combine the flour, cornstarch, baking powder, baking soda, and salt in a small mixing bowl. Whisk together to mix.
    1 ⅔ Cup (247 g) Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoons (4 g) Cornstarch, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
  • Add the melted butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes. Scrape down the bowl.
    ½ Cup (113 g) Vegan Butter, ⅔ Cups (142 g) Light Brown Sugar, ⅓ Cup (66 g) Sugar
  • Add the egg, maple syrup and vanilla extract. Beat again for one more minute.
    1 (50 g) Egg, 2 Tablespoons (42 g) Maple Syrup, 2 teaspoons Vanilla
  • Turn the mixer to the lowest speed and add in the dry ingredients a little at a time until just combined.
  • Add in the chocolate chips, pretzels and caramel pieces. Pulse the mixer a few times or stir them in with a spatula. Try not to break all of the pretzel pieces.
    1 Cup (170 g) Allergen Free Chocolate Chips, ½ Cup (30 g) Gluten Free Pretzels, ½ Cup (99 g) Dairy Free Caramels
  • Cover the bowl with plastic wrap and refrigerate for 2 hours.
  • Preheat the oven to 350 °F (177 °C). Line two baking sheets with parchment paper.
  • Scoop the chilled dough into balls about ¼ cup in size. Place the cookie dough balls on the prepared baking sheet spaced at least 2 inches apart. Flatten the tops slightly, so it resembles a hockey puck.
  • Bake in the preheated oven for 14-15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with sea salt if desired.
    Sea Salt
  • Transfer to a wire rack to cool completely.

Notes

STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.  Reheat prior to serving to soften the caramel.