Gluten Free Dulce de Leche Cookies with Almond Flour

If you’ve ever dreamed of a cookie that blends rich caramel sweetness with a tender, nutty base, then you are in for a treat with this Gluten Free Dulce de Leche Cookies with Almond Flour Recipe. These cookies have the perfect chew from almond flour combined with the luscious depth of homemade crema frosting and golden swirls of dulce de leche. Every bite offers a comforting harmony of flavors and textures that makes them an irresistible snack or dessert for friends, family, or just a well-deserved personal indulgence.

Ingredients You’ll Need

Inside a silver mixing bowl, there is a thick layer of light brown dough pressed around the edges, with a raw egg yolk sitting in the center. Surrounding the egg yolk is a ring of translucent liquid, likely egg white. The dough has a slightly grainy texture and fills most of the bowl’s bottom. The bowl is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it relies on simple yet carefully chosen ingredients, each playing a crucial role to provide the ideal taste and texture. From the richness of almond flour to the smoothness of nut butter, every single item contributes to making these cookies absolutely unforgettable.

1 ⅓ Cup Almond Flour: The gluten-free base that brings a wonderfully tender and moist crumb to the cookies.
3 Tablespoons Tapioca Flour or Cornstarch: Helps lighten the texture so your cookies don’t become too dense.
¾ Teaspoons Baking Powder: Adds a gentle lift for soft, fluffy cookies.
½ Teaspoon Salt: Balances sweetness and enhances all the flavors.
¼ Teaspoon Cream of Tartar: Stabilizes the baking powder and adds a little extra rise.
½ Cup Almond Butter or Cashew Butter: Brings creamy richness and a subtle nutty depth.
⅔ Cup Brown Sugar: Gives a buttery sweetness with a hint of molasses.
2 Tablespoons Milk: Moistens and binds the dough for perfect consistency.
2 Teaspoons Vanilla Extract: Injects warmth and aromatic notes essential for depth.
1 Teaspoon Molasses (optional but recommended): Adds a rich, slightly smoky sweetness to enhance the caramel flavors.
1 Egg: The binding agent that holds everything together beautifully.
For the Cream Cheese Frosting: Butter, low-fat cream cheese, powdered sugar, vanilla, and salt combine to create a smooth, tangy counterpoint to the cookie’s sweetness.
13 oz. can of Dulce de Leche Caramel Sauce: The star topping that brings a luscious caramel swirl to finish each cookie.

How to Make Gluten Free Dulce de Leche Cookies with Almond Flour Recipe

Step 1: Mix Dry Ingredients

Start by whisking the almond flour, tapioca flour, baking powder, cream of tartar, and salt together in a medium bowl. This step ensures all the dry ingredients blend evenly, which will help your cookies bake evenly with the right texture.

Step 2: Combine Wet Ingredients

In a separate bowl, beat together the almond or cashew butter and brown sugar until smooth and creamy. Then add the milk, vanilla extract, molasses, and egg, beating thoroughly until the mixture is silky and free of clumps. This step is key for making sure the nut butter fully integrates with the other ingredients for that luscious cookie consistency.

Step 3: Bring Wet and Dry Together

Pour the dry ingredients into the wet mixture and beat gently until fully combined. The dough will be soft but well mixed. Pop the dough into the fridge for 15 minutes to firm up slightly—it makes scooping and shaping so much easier.

Step 4: Scoop and Bake

Using a medium cookie scoop, drop balls of dough onto a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 12 to 15 minutes until the edges are lightly golden and the centers are set. Let the cookies cool completely before moving on to frosting.

Step 5: Prepare Cream Cheese Frosting

Beat the softened butter and cream cheese together until smooth and creamy. Add powdered sugar gradually, mixing well after each addition, then stir in vanilla extract and a pinch of salt. Chill the frosting in a piping bag until it’s firm and ready to decorate.

Step 6: Decorate with Dulce de Leche and Frosting

Fill another piping bag with the dulce de leche caramel sauce. Pipe a swirl pattern on each cooled cookie, then pipe cream cheese frosting inside those swirls to create an inviting, alternating caramel and frosting design that looks as delightful as it tastes.

How to Serve Gluten Free Dulce de Leche Cookies with Almond Flour Recipe

A baking tray holds twelve round, light brown cookies evenly spaced on a sheet of parchment paper. Each cookie is smooth and slightly domed with a soft texture and subtle tiny holes on the surface. The tray is metal with slight rust marks on its edges, and the entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a tiny pinch of flaky sea salt over the dulce de leche swirl before serving to heighten the sweet caramel flavor and add a nice crunch contrast. Chopped toasted almonds on top add even more texture and nutty aroma.

Side Dishes

These cookies pair beautifully with a cup of freshly brewed coffee or a creamy latte to complement their nutty, caramel essence. For a non-caffeinated option, a warm chai or a mug of spiced hot chocolate works wonderfully too.

Creative Ways to Present

Arrange these cookies on a pretty platter with small dollops of whipped cream and a few fresh berries for color contrast. For parties, consider stacking them like little towers or serving them inside mini Mason jars for a charming and portable treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to three days. The cream cheese frosting may soften the cookies slightly over time, so enjoy fresh for the best texture.

Freezing

You can freeze these cookies, *unfrosted*, in a single layer on a baking sheet then transfer to a freezer-safe bag for up to two months. Thaw completely before frosting and serving to keep the delicate textures intact.

Reheating

If you want to warm up the cookies, place them in a preheated oven at 300°F for 5 minutes. Avoid microwaving as it can make the frosting too runny and change the cookie texture.

FAQs

Can I use other nut flours for this recipe?

Almond flour is best for its flavor and texture, but finely ground cashew flour might work as an alternative. Be aware that the taste and texture might change slightly.

Is the molasses really necessary?

Molasses is optional but highly recommended. It adds a deeper caramel-like sweetness that perfectly complements the dulce de leche topping, enhancing the cookie’s overall richness.

Can I make these cookies dairy-free?

You can swap the milk for plant-based milk and use dairy-free cream cheese and butter substitutes. The texture might be a bit different, but the cookies will still taste scrumptious.

What’s the best way to make sure my cookies don’t spread too much?

Chilling the dough before baking helps the cookies keep their shape. Also, avoid over-mixing the dough once the dry ingredients are combined.

Can I use store-bought dulce de leche?

Absolutely! Store-bought dulce de leche works wonderfully and saves time, making this cookie recipe even more convenient.

Final Thoughts

Now that you have the perfect Gluten Free Dulce de Leche Cookies with Almond Flour Recipe in your hands, it’s time to dive in and create a batch of these tender, caramel-kissed treats. They’re a fantastic option when you want something indulgent yet free from gluten, and they’re sure to impress anyone lucky enough to try them. Enjoy baking and savor every bite of these little gems!