You guys love salted caramel recipes so much I might have to change the name of this blog to Pretty Delicious Salted Caramel Life! This is the third salted caramel recipe that I've come out with this season and I have a few more in store per your requests, I am excited to report! Of course each of these recipes are low FODMAP desserts, but I'm also trying to use paleo friendly flour whenever possible. Now that I have finally rid my gut of SIBO, I'm tolerating gluten free items more, but I'm still preferring to stay grain free more often than not because it simply feels better. Gluten free desserts are also low FODMAP desserts, but there's just something about Paleo flour that sits better with me, so I've been making it a point to bake with it more.
While this recipe doesn't technically have any caramel in it - which is a good news for those of you who don't feel like making it! - I've chosen to use refined sugar free coconut sugar along with cinnamon and refined sugar free monkfruit sweetener in these cookies to give them their salted caramel flavor. That being said, a nice drizzle of salted caramel on top would totally next-level this low FODMAP dessert!
I first tested this recipe using gluten free flour because I had run out of paleo flour and figured I'd see how it came out. While the cookies were definitely delicious, I much preferred the texture of the grain free cookies to the gluten free cookies. If you don't have paleo flour available, you could use gluten free flour and still have a delicious result, though your cookies will likely be slightly puffier and more cakey than if you used paleo flour. The end result is so similar I wouldn't consider it to be a terrible swap!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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For the Cookies
2 1/2 cups Bob's Red Mill Paleo Baking Flour
3/4 tsp kosher salt
1 cup grass fed butter (also works with vegan butter like Miyokos Creamery if dairy free)
1 3/4 cup coconut sugar
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
For the Sugar Coating
1/2 cup granulated monkfruit
1 tbsp cinnamon
pinch of sea salt per cookie
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and coconut sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
Reduce the mixer to low and add the egg and egg yolk one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl.
With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
Scoop cookies using a cookie scoop or spoon, portion out 6 cookies per sheet pan. Flatten slightly using the back of the scoop or spoon, then sprinkle with cinnamon sugar mix + top with sea salt.
Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes or until the edges and bottoms of the cookies have set and feel firm to the touch.