Once I figured out how to make caramel with allulose and butter, the next logical recipe had to be a Salted Caramel Chocolate Chip Cookie! This cookie is soft and flavorful with just the right amount of chewiness. Both grain free and refined sugar free, this tasty cookie elicits a level glucose response, making it ideal for keto diet followers, diabetics, and those keeping their blood sugar steady for optimal metabolic health. I promise that the extra step of making caramel first is totally worth the effort. No one will guess that these cookies are a healthier grain free, gluten free and refined sugar free caramel indulgence!
If you are looking for more sweet treats you may like these recipes; Ted Lasso Shortbread Biscuits, Crunchy No Bake Peanut Butter Chocolate Cups, or these Peanut Butter Blossoms.
Why You’ll Love These Cookies
These cookies are rich and chewy with a touch of caramel flavor. Easy to prepare, with a level glucose response, these cookies will make a great addition to your cookie jar. These cookies are also gluten free, refined sugar free and keto friendly
Ingredients
for the caramel
- Salted butter – Salted or unsalted butter can be used for the caramel.
- Allulose – Allulose is a great sugar alternative as it does not affect blood sugar levels. For more about alternative sugars, check out this blog post.
- Vanilla – Use real vanilla extract for the best flavor.
for the cookie dough
- Almond flour – Almond flour, blanched, is a great gluten free flour alternative.
- Arrowroot – It is possible to make these cookies using all lupin flour in place of the arrowroot but I chose to use arrowroot because it improves the texture of the cookie.
- Lupin flour – The ground up lupin beans in this flour help keep blood sugar levels stable.
- Sea salt – Add more or less salt depending on whether your butter is salted or not.
- Chocolate chips – Sugar free, dark chocolate chips or chunks are great. Use code NEST to save 15% on Hu chocolate.
for topping cookies
- Coarse salt – Sprinkle coarse sea salt over the cookies as a topping. (I like Maldon).
Equipment
How To Make Salted Caramel Chocolate Chip Cookies
Make your caramel
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a small saucepan on the stovetop.
- When the butter is completely melted, add allulose and vanilla. Stir constantly and monitor the temperature with a candy thermometer. (I use a chopstick to stir my caramel).
- As soon as the caramel reaches 300F, remove from the heat source and set aside to cool. The butter and caramel may separate a little and that is totally fine. Allow the caramel to cool for at least 15 minutes. (It is very important that you do not let the temperature go above 300F as allulose goes from the caramel state to burn very quickly).
Mix your dry ingredients
- In a mixing bowl, blend almond flour, arrowroot, lupin flour, and sea salt.
- Once the caramel is cool, pour over the dry ingredients and using a silicone spatula, mix until well combined.
- If the dough is cool enough, add the chocolate chips. If the dough is still warm, the chocolate will melt and you will end up with marbled cookies! If you like marbled cookies, add chocolate chips while your dough is still warm.
Make your cookies!
- Divide the dough into 16 even pieces. I use an ice cream scoop for the dough and end up with 16 3″ cookies this way. Line the dough balls up on a parchment lined baking sheet.
Bake those beauties!
- Bake your cookies at 350 for about 12 minutes or until golden brown. For best results, it is better to slightly underbake them than to overbake.
- Once you take them out of the oven, sprinkle with coarse sea salt and enjoy!
Storage
Leftover salted caramel cookies will keep for 3-4 days in an airtight container on the kitchen counter. If your kitchen is warm or humid it is best to store the cookies in the fridge. You can also freeze the cookies for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your cookies turn out every time.
- Invest in a candy thermometer so you can accurately measure the temperature of the caramel.
- Store almond flour in the fridge so it doesn’t go rancid.
- Use a cookie scoop so the cookies are all the same size and bake up at the same pace.
FAQs
What are grain free cookies made of?
These grain free cookies are made using a combination of almond flour, lupin flour and arrowroot flour.
How do these cookies produce a stable glucose response?
These salted caramel cookies have a combination of protein and healthy fat that helps control for a spike in blood sugar levels.
Did you make this recipe? If you did, please tag me and share on Instagram!
Salted Caramel Chocolate Chip Cookie- grain free, sugar free
Ingredients
for the cookie dough
- 1 1/2 cup almond flour blanched
- 3/4 cup arrowroot (it is possible to make these cookies using all lupin flour in place of the arrowroot but I chose to use arrowroot because it improves the texture of the cookie)
- 1/2 cup lupin flour
- 1/2 tsp sea salt (use 3/4 tsp if your butter is unsalted)
chocolate chips
- 1 cup dark chocolate chips or chunks sugar free (use code NEST to save 15% on Hu chocolate)
for topping cookies
- 1 tsp coarse salt (I like Maldon)
Instructions
Make your caramel
- Preheat oven to 350F
- Melt butter in a small saucepan on the stovetop
- When the butter is completely melted, add allulose and vanilla. Stir constantly and monitor temperature with a candy thermometer. (I use a chopstick to stir my caramel)
- As soon as the caramel reaches 300F, remove from the heat source and set aside to cool. The butter and caramel may separate a little and that is totally fine. Allow the caramel to cool for at least 15 minutes. (It is very important that you do not let the temperature go above 300F as allulose goes from the caramel state to burn very quickly)
Mix your dry ingredients
- In a mixing bowl blend together almond flour, arrowroot, lupin flour and sea salt
- Once the caramel is cool, pour over the dry ingredients and using a silicone spatula, mix until well combined.
- If the dough is cool enough, add the chocolate chips. If the dough is still warm, the chocolate will melt and you will end up with marbled cookies! If you like marbled cookies, add chocolate chips while your dough is still warm.
Make your cookies!
- Divide the dough into 16 even pieces. I use an ice cream scoop for the dough and end up with 16 3" cookies this way. Line the dough balls up on a parchment lined baking sheet.
Bake those beauties!
- Bake your cookies at 350F for about 12 minutes or until golden brown. For best results, it is better to slightly underbake them than to overbake.
- Once you take them out of the oven, sprinkle with coarse sea salt and enjoy!
Notes
