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Gluten Free Snickers Cookies on a white platter with a rusty orange placemat underneath

Snickers Cookies

A gluten free cookie with chunks of Snickers and homemade caramel that will make your mouth sing. Serving this classic favorite candy bar in cookie form will have people reaching for seconds immediately.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Fridge Time 1 hour
Total Time 1 hour 37 minutes
Servings: 3.5 dozen
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g Almond flour
  • 26 g Buckwheat flour
  • 6 g Tiger Nut flour
  • 1/2 C gluten free rolled oats
  • 1 tsp baking soda
  • 1/2 tsp psyllium husk powder
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
  • 4 TBSP unsalted butter, softened
  • 100 g brown sugar
  • 1 tsp chia seeds
  • 1 1/2 TBSP water
  • 1/2 C homemade caramel sauce use the recipe on this blog
  • 2 C Snickers candy bar, chopped into small pieces

Equipment

  • 2 baking sheets
  • parchment paper
  • large bowl for mixing
  • various bowls
  • digital scale
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. In a small bowl, weigh your almond flour, buckwheat flour, and tiger nut flour. Add in the rolled oats, baking soda, psyllium husk powder, xanthan gum, and sea salt. Set aside.
  2. In a small bowl, mix the chia seeds and water. Let stand for 3-5 minutes.
  3. In a large glass bowl, mix the butter and brown sugar with a hand mixer. Add caramel sauce and mix. Add chia seeds/water mixture and mix.
  4. Add dry ingredients and mix. Add chopped Snickers and using a spatula mix into the dough.
  5. Cover the dough and refrigerate for one hour.
  6. Preheat oven to 325 degrees. Prepare baking sheets with parchment paper.
  7. Using a small sized cookie sheet(about 1-1.5 TBSP), scoop cookie dough onto prepared baking sheets. Scoop 12 scoops. Bake for 12 minutes on the center rack(Only bake one at a time). While these are baking, fill the second baking sheet. Repeat when first sheet is done, and continue until all the dough is baked.
  8. After the twelve minutes, remove cookies from oven and leave them on the cookie sheet for 5 minutes. Sometimes some of the caramel "leaks" out of the cookie a little. After a minute or two, use a small metal spoon to gently push the caramel back towards the cookie so that it is a round shape- the cookies are still somewhat soft, but the caramel will start to harden quickly and you won't be able to push the caramel back towards it.
  9. Remove the cookies to a cooking rack to finish cooling.

Notes

If you can't make the homemade caramel sauce, you can substitute a store bought sauce, but I can't guarantee the results.