I’ve heard that some people cut gluten from their diet in order to lose weight. I don’t know how that works for them, when recipes for things like gluten free caramel chocolate chunk blondies exist.
My mom bought me a spiffy little cookbook that has a nice variety of GF recipes for everything from breakfast to desserts – so naturally I went for the desserts first. Baking is the scary part of eating low-gluten or gluten-free. Even if you’re a big pasta eater, you can find some reasonably priced pastas in most grocery stores. But cookies? Yikes. No one likes paying $6 for a box of mediocre cookies.
While the initial purchase of the components for an all-purpose GF flour mix will set you back more than $6, in the long run BIY (bake it yourself) is the more cost-effective approach, I’ve found. And these cookies are far from mediocre.
Gluten Free Caramel Chocolate Chunk Blondies (based on PIL cookbooks):
- 1 1/2 cups gluten free all purpose flour blend (I used a mix of equal parts white rice flour, sorghum flour, tapioca flour and cornstarch. I wanted to add almond flour, too, but good grief that’s pricey.)
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup softened butter
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 12-oz bag chocolate chips (the recipe called for 1 1/2 cups and now I have a lonely handful of chocolate chips left in the bag)
- 1/3 cup caramel ice cream topping
Preheat the oven to 350 degrees. Prep a 9×13 pan with cooking spray. Combine the first four ingredients in a medium bowl and set aside. In a large bowl, beat the sugars and butter until smooth. Add the eggs and vanilla and blend well. Add the flour mixture a little bit at a time until well blended, and then stir in the chocolate chips by hand.
Spread the dough into your prepared pan. At this point I was having serious doubts about this filling a 9×13 pan, but the dough did spread out just enough. Drizzle the caramel topping on top of the dough. I had caramel dip left over from the weekend, and it’s slightly thicker than the ice cream topping, so it was not a very pretty endeavor. I had to drop it on the dough and then swirl it with a knife. I also didn’t measure it, I just guessed.
The original recipe says to bake the bars for 25 minutes. At the 25 minute mark, my cookies were still soup in the middle (possibly from the caramel?) , so I left it in another 10 minutes, until the center was set and the dough was golden.
My caramel choice made these bars a little chewy, but you won’t hear me complaining – because I’m too busy stuffing my face with cookies.
I’m a fan of end pieces, obvs.
The dough for this was really good. I plan to try some variations, such as:
- just chocolate chips (no caramel)
- dried fruit (cranberries!)
- peanut butter topping
- chocolate chips and marshmallows
- white chocolate chunks
Oh my gosh I’m hungry now.
Bonus: I did make a batch with just chocolate chips. They’re also excellent: