Gluten-free Brownie Caramel Cookies
Girl Scout Cookies, but healthier
Girl Scout cookie season is upon us, and I have been on a recent kick of remaking all of the top favorites, but with healthier ingredients. I’ve already remade Samoa’s, Tagalongs and Thin Mints! The Adventurful Girl Scout Cookie was highly requested, so here’s my take on the Gluten-free Brownie Caramel Cookie.
This cookie is soft, fluffy and has a thick homemade caramel filling. It actually might be one of my favorites yet. I can’t wait to hear how you like this recipe, be sure to tag me over on Instagram or Tiktok if you make it.
Ingredients in Gluten-free Brownie Caramel Cookies:
We’re sticking to the basics with this recipe and using simple ingredients like almond flour, coconut sugar and maple syrup.
brownie cookie: almond flour, cacao powder, baking powder, salt, peanut butter, coconut oil, vanilla extract and maple syrup.
caramel filling- coconut sugar, maple syrup, coconut cream, salt.
Notes: Be sure to use coconut cream and not coconut milk. Also, you want to use a coconut cream that is only coconut and doesn’t contain any gums or preservatives. I linked the one from Trader Joe’s because that’s the one that I used, however, it’s much cheaper in store than buying online. The link is just for reference.
How to make
Let’s get into how to make these Copy-Cat Girl Scout Adventurful Cookies, aka, Gluten-free Brownie Caramel Cookies.
- Make the brownie base by combining together wet ingredients, then adding in the dry.
- Roll the batter into balls and flatten lightly with the palm of your hand. Use a tablespoon to press into gently but firmly to create the center where the caramel filling will go.
- Bake for 10-12 minutes and let cool completely.
- Make the caramel filling on the stovetop by combining all ingredients together and then let cool completely.
- Fill each cookie with the caramel filling, store in the freezer to harden and enjoy!
- Peanut butter swap for any other type of nut or seed butter! You can use almond butter, cashew butter, macadamia nut butter, or a nut free spread like tahini or granola butter. Anything will work here as long as it’s “nut butter based”
- Coconut oil swap for any other type of oil such as Extra Virgin Olive Oil, Avocado Oil, etc.
- Flour swap- Unfortunately this recipe has only been tested with almond flour so I won’t be able to recommend any other types of flours at this time.