About the Recipe
The perfect treat awaits! Imagine a buttery, melt-in-your-mouth cookie, crafted with care to be gluten-free, ensuring that everyone, regardless of dietary restrictions, can enjoy its delightful taste. This cookie is generously packed with sweet, creamy dulce de leche, a rich caramel-like filling that adds a luscious layer of flavor to each bite, enveloping your senses in a sweet embrace. To elevate this already exquisite treat, a sprinkle of flaky sea salt is delicately placed on top, delivering a dazzling contrast that will make your taste buds sing with joy, creating a harmonious balance between sweetness and saltiness. It’s a sweet-and-salty flavor adventure that you’ll want to take again and again, savoring each moment of this indulgent experience, as you let the flavors dance on your palate and leave you craving more.
Ingredients
¾ cup + 2 tablespoons super-fine blanched almond flour
½ cup + 2 tablespoons gluten-free oat flour
¾ cup tapioca flour
¼ teaspoon kosher salt
1 stick unsalted butter, room temperature
¼ cup + 2 tablespoons granulated sugar, plus more for rolling
¾ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ cup dulce de leche
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Line a large baking sheet with parchment paper. Place a few tablespoons of sugar in a small bowl for rolling and set aside.
Sift together almond flour, oat flour, tapioca flour, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, approximately 3-5 minutes. Add the vanilla and almond extracts and mix to combine.
Gradually add the dry ingredients into the butter and mix until well combined. Mix for an additional 30 seconds to moisten the dough until very pliable.
Shape the dough into 1 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes or until the bottom edges are lightly browned.
Remove from the oven and immediately press a slight indentation in the center of each cookie. A teaspoon measuring spoon is ideal for this purpose.
Spoon ½ teaspoon of dulce de leche into the indent. Repeat with the remaining dough.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Using a piping bag or a zip-top bag with the corner cut off, pipe dulce de leche into the cavities of each cookie.
Sprinkle the tops with flaked sea salt.
Notes