Chewy Gochujang Caramel Cookies (Gluten-Free)
Chewy, sweet & spicy gochujang cookies, gluten-free or grain-free, with a delightful crunch!
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Servings: 16 cookies
Ingredients
- ½ cup unsalted butter very soft
- 1 cup + 2 tablespoons dark brown sugar packed (divided)
- 1 tablespoon gochujang
- 1 large egg room temperature
- ½ teaspoon sea salt use ¼ teaspoon if gochujang contains salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla powder alt. 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ½ cups gf flour I use a blend of cassava flour, chestnut flour, almond flour, and arrowroot starch
- 4 teaspoons psyllium husk mixed into the gf flour
Instructions
- Set aside the gochujang, 2 tablespoons of dark brown sugar, and 1 tablespoon of butter.
- Then cream the other cup of brown sugar and the other 7 tablespoons of butter.
- Add the egg, salt, vanilla, and cinnamon to your butter mixture, and stir everything well.
- Finally stir in the flour & psyllium husk mixture as well as the baking soda, and then refrigerate the dough for 15 minutes. While the dough is hardening in the fridge, preheat your oven to 350°F (175°C) and put together the gochujang caramel.
- For the sweet gochujang ribbon, merely mix together the gochujang, 2 tablespoons of brown sugar, and tablespoon of butter until well-combined. Once 15 minutes have passed, take your gochujang cookie dough from the fridge and pour on the caramel mixture, barely swirling it through, mixing the dough no more than twice. If your dough is too cold for even that, just form your 16 cookie dough balls and dab the gochujang caramel onto each one.
- Then place all 16 on two separate large cookie sheets, lined with either silicone baking mats or parchment paper. Bake the cookies for 12-13 minutes, until just starting to brown on the edges, then take them out and let them cool on the cookie sheet for 10 minutes before (separating and) enjoying.
Notes
Swirling the Caramel: since the gochujang caramel calls for so many moist ingredients, for the best chance at a workable caramel, use softened room temperature butter and add the caramel mixture in globs if needed, to ensure it's evenly-distributed.
Batching Gochujang Cookies: following this gochujang cookie recipe to a T will garner you 16 cookies, and I highly recommend making 8 cookies on two different cookie sheets since they spread so much. But if you want to batch these cookies, your best bet is to refrigerate the remaining douch with the caramel already glommed on.
Then you'll need to bake the next round once the first two trays can be removed form the oven (be sure to bake the cookies on parchment or wax paper if batching, because you'll want to be able to quickly remove it to reuse the sheets).
Gochujang Alternatives: if you're out of gochujang, there's not really a great alternative that's as balanced spicy & funky as gochujang. But your closest bets that aren't overpoweringly vinegary or garlic-heavy are red chili paste or a careful combination of gochugaru and oil. Freezing the Cookies: To freeze these, I recommend portioning leftovers into plastic tupperwares and freezing once they reach room temp. They'll keep for up to 6 months in the freezer, and microwave right up. Serve warmed with vanilla or salted caramel ice cream.
Gochujang Alternatives: if you're out of gochujang, there's not really a great alternative that's as balanced spicy & funky as gochujang. But your closest bets that aren't overpoweringly vinegary or garlic-heavy are red chili paste or a careful combination of gochugaru and oil. Freezing the Cookies: To freeze these, I recommend portioning leftovers into plastic tupperwares and freezing once they reach room temp. They'll keep for up to 6 months in the freezer, and microwave right up. Serve warmed with vanilla or salted caramel ice cream.