Name: Gluten-Free Dulce de Leche Cookies Recipe
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ⅓ cup almond flour; 3 tablespoons tapioca flour or cornstarch; ¾ teaspoons baking powder; ¼ teaspoon cream of tartar; ½ teaspoon salt; ½ cup almond butter or cashew butter; ⅔ cup brown sugar; 2 tablespoons milk; 2 teaspoons vanilla extract; 1 teaspoon molasses (optional, but recommended); 1 egg; ¼ cup softened butter; 4 oz. low-fat cream cheese (softened; can use ⅓ less fat Neufchatel cream cheese); 2 cups powdered sugar; ½ teaspoon vanilla extract; Pinch of salt; 13 oz. can of dulce de leche caramel sauce

If you're craving a soft, chewy cookie with a dreamy caramel center, you're going to adore this Gluten-Free Dulce de Leche Cookies Recipe. Made with almond flour and topped with luscious cream cheese frosting swirled with dulce de leche, these treats are pure celebration in every bite.

The image shows several round cinnamon rolls with two layers of topping, placed on a brown parchment paper over a white marbled surface. Each cinnamon roll has a base layer of thick, smooth, shiny caramel-brown spread and a top layer of soft, creamy white icing, both applied in spiral shapes from the center outward. A small round metal container filled with caramel-brown spread is visible in the upper left, next to a thin slice of pale yellow butter. A spoon coated with caramel-brown spread lies near the bottom center. Part of a white plate holding one cinnamon roll is seen on the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Dulce de Leche Cookies Recipe
Top Tip
How to Serve Gluten-Free Dulce de Leche Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Dulce de Leche Cookies Recipe

Why You'll Love This Recipe

Honestly, these cookies have quickly become one of my go-to gluten free delights. They’re soft yet hold their shape perfectly, plus that rich caramel flavor makes every bite feel like a little moment of luxury.

Gluten-Free and Delicious: Made with almond flour, these cookies are a perfect treat for anyone avoiding gluten without sacrificing flavor.
Caramel-Rich Center: The dulce de leche filling adds a gooey, luscious surprise that takes these cookies to the next level.
Beautiful Presentation: Topped with creamy frosting and swirled dulce de leche, they look just as good as they taste.
Perfect for Holidays or Anytime: Their festive vibe makes them ideal for celebrations, but they're great whenever you need a special sweet treat.

Ingredients & Why They Work

When gathering your ingredients, think quality and complementary flavors. Picking good almond butter and a rich dulce de leche really makes all the difference. Plus, having your pantry stocked with staples like tapioca flour (or cornstarch) means you can whip these up whenever the mood strikes.

Flat lay of a small white ceramic bowl of almond flour, a small white ceramic bowl of tapioca flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of cream of tartar, a small white ceramic bowl of salt, a small white ceramic bowl with soft almond butter, a small white ceramic bowl with brown sugar, a small white ceramic bowl with milk, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with molasses, one whole brown egg, a small white ceramic bowl with softened butter, a small white ceramic bowl with low-fat cream cheese, a small white ceramic bowl with powdered sugar, a small white ceramic bowl of dulce de leche caramel sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond Flour: The gluten-free base that gives these cookies their tender, chewy texture and a subtle nutty flavor.
Tapioca Flour or Cornstarch: Helps lighten the texture, ensuring your cookies don't turn out dense or crumbly.
Baking Powder: For just the right amount of lift and tenderness.
Cream of Tartar: Stabilizes the dough and adds a subtle tang to balance sweetness.
Salt: Enhances the overall flavor and balances the sweetness perfectly.
Almond Butter or Cashew Butter: Brings richness and moisture, plus a lovely nutty depth.
Brown Sugar: Adds moisture and a hint of caramel flavor that's perfect for dulce de leche pairing.
Milk: A splash to bring all the wet ingredients together smoothly.
Vanilla Extract: Brightens the flavor and adds warmth.
Molasses (Optional but Recommended): A flavor booster that deepens the caramel notes.
Egg: Binder that keeps everything together with tenderness.
Softened Butter: Adds richness and helps create that melt-in-your-mouth texture.
Cream Cheese (Low-Fat or Neufchatel): For a tangy, creamy frosting that complements the dulce de leche beautifully.
Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency.
Pinch of Salt (for Frosting): Enhances the frosting’s flavor and balances the sweetness.
Dulce de Leche Caramel Sauce: The star ingredient for swirling—gooey, buttery, and irresistibly sweet.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Gluten-Free Dulce de Leche Cookies Recipe is how easily you can tailor it to your tastes or dietary needs. Whether you're aiming for a dairy-free twist or want to bring in a seasonal flair, there’s room to personalize every batch.

Dairy-Free Delight: I recently swapped out the butter and cream cheese for vegan alternatives, and used almond milk instead of dairy milk. The result was just as creamy and luscious, making this the perfect vegan-friendly treat without sacrificing flavor or texture.
Spiced Holiday Version: Adding a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients gave these cookies a warm, festive vibe—ideal for Christmas or fall gatherings.
Nut Swap: If almond butter isn’t your favorite, cashew butter works beautifully too. I find it adds a bit more subtle sweetness while keeping the dough perfectly moist.
Flour Alternatives: Tapioca flour can be replaced with cornstarch with no issues, which makes it easy to keep this recipe stocked at hand no matter what’s in your pantry.

Step-by-Step: How I Make Gluten-Free Dulce de Leche Cookies Recipe

The image shows a single silver mixing bowl filled with a smooth, thick batter of a warm orange-brown color. The batter has swirled textures, indicating it has just been mixed. There are no separate layers visible, just the one uniform layer of batter inside the bowl. The bowl sits on a white marbled surface, adding a soft bright background to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper – this little step is a game changer for effortless cookie removal and easy cleanup. Having everything ready keeps the flow smooth as you mix the dough.

Step 2: Whisk Together Your Dry Ingredients

In a medium mixing bowl, combine 1 ⅓ cups almond flour, 3 tablespoons tapioca flour (or cornstarch), ¾ teaspoons baking powder, ¼ teaspoon cream of tartar, and ½ teaspoon salt. Whisk these dry ingredients well so the leavening agents and salt are evenly distributed. This helps the cookies bake perfectly with a nice rise and consistent crumb.

Step 3: Cream Nut Butter and Brown Sugar

In a separate bowl, beat together ½ cup almond butter (or cashew butter) and ⅔ cup brown sugar until smooth and creamy. This takes a couple of minutes—you’ll see the texture transform from grainy to velvety, which spells deliciousness ahead!

Step 4: Add the Wet Ingredients and Beat Until Smooth

Next, add 2 tablespoons milk, 2 teaspoons vanilla extract, 1 teaspoon molasses (optional but highly recommended for that deep caramel flavor), and 1 egg to the nut butter mixture. Beat these together thoroughly until the batter is completely smooth and free of clumps. The molasses enriches the flavor but you can skip it if you don’t have it handy.

Step 5: Combine Wet and Dry Ingredients, Then Chill

Gradually add your dry ingredients into the wet mixture, beating until just combined. The dough will be soft but should come together nicely. Pop it into the fridge and let it chill for 15 minutes. This chill time is essential—it helps the dough firm up so your cookies keep their shape while baking.

Step 6: Scoop, Space, and Bake

Use a medium cookie scoop to form uniform dough balls, spacing them about 2 inches apart on your parchment-lined baking sheet. Bake in the preheated oven for 15 minutes, or until the edges look set and have a lovely light golden tint. Let the cookies cool completely right on the baking sheet before decorating.

Step 7: Whip Up the Cream Cheese Frosting

Beat together 4 oz. softened low-fat cream cheese and ¼ cup softened butter on high speed until creamy and smooth. Slowly add 2 cups powdered sugar, about ½ cup at a time, beating well and scraping down the sides to avoid any clumps. Mix in ½ teaspoon vanilla extract and a pinch of salt. Transfer the frosting to a piping bag and chill it in the fridge for about 30 minutes until it firms up nicely for piping.

Step 8: Prepare the Dulce de Leche for Swirling

Pour the dulce de leche caramel sauce (from a 13 oz. can) into a separate piping bag. This makes it easy to create beautiful, controlled swirls on each cookie’s surface.

Step 9: Decorate and Delight

Once your cookies and cream cheese frosting are chilled, pipe a swirl of dulce de leche on top of each cookie. Then, inside that caramel swirl, pipe the cream cheese frosting to create a stunning and delicious alternating swirl pattern. These cookies are as beautiful as they are scrumptious—perfect for sharing or savoring slowly with a cup of tea!

Top Tip

These tips come from spending time perfecting this Gluten-Free Dulce de Leche Cookies Recipe in my own kitchen. They’ll help you get that soft, chewy texture and beautiful frosting swirls every time.

Chill the Dough: Refrigerate the cookie dough for at least 15 minutes before baking. This little pause ensures the dough holds its shape better and results in cookies with the perfect chewy texture.
Beat Wet Ingredients Thoroughly: Make sure to beat the nut butter, sugar, and egg mixture until it’s completely smooth with no clumps. I learned this step is key for an even crumb and silky texture.
Frosting Consistency: Pop your cream cheese frosting into the fridge to chill for about 30 minutes after mixing—this firms it up beautifully for neat, clean piping swirls on top of each cookie.
Use Parchment Paper: This prevents sticking and gives you an easy cleanup. I avoid greasing the pan to keep the edges crisp and caramelized without any unwanted oiliness.

How to Serve Gluten-Free Dulce de Leche Cookies Recipe

The image shows several round cookies on a white marbled surface, each with two layers of icing swirled on top. The base cookie is golden brown with a soft texture. On top is a thick layer of smooth caramel-colored icing, and above that is a cream-colored icing piped in a spiral pattern from the center out to the edge. One cookie in the foreground has a bite taken out, revealing the soft inside. A spoon with caramel icing is blurred in the front left, adding depth to the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Give your cookies an extra festive touch by sprinkling some crushed toasted almonds or a light dusting of cinnamon on top of the frosting swirls. For a pop of color and texture, finely grated dark chocolate or a few edible gold flakes add elegant flair, perfect for holiday celebrations.

Side Dishes

These cookies are a sweet star on their own but pair wonderfully with a warm cup of chai tea or a glass of cold almond milk. For a dessert platter, serve alongside gluten-free chocolate truffles or fresh berries to balance the rich caramel flavors.

Make Ahead and Storage

Storing Leftovers

Store your homemade Gluten-Free Dulce de Leche Cookies in an airtight container in the refrigerator to keep the frosting fresh and prevent spoilage. They stay delicious for up to 5 days—perfect for enjoying throughout the week or gifting to friends and family.

Freezing

If you want to save some for later, freeze the unfrosted cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. When ready, thaw at room temperature, then frost and decorate just before serving for best texture.

Reheating

For warm, gooey cookies, gently reheat a single cookie in the microwave for 10 to 15 seconds. Avoid reheating too long to preserve the frosting’s swirl design and prevent melting. Serve immediately for the best experience!

Frequently Asked Questions:

Can I substitute almond flour with another gluten-free flour?

Almond flour gives these cookies their signature moist and tender texture. While you can try other gluten-free flours, keep in mind that texture and flavor might change. A blend including almond flour tends to work best for this recipe.

Is molasses necessary in the recipe?

Molasses is optional, but it adds a lovely depth of flavor and richness to the cookies. If you don’t have it on hand, you can omit it and still get delicious results, though the cookies might be a bit less complex in flavor.

Can I make these cookies dairy-free?

Absolutely! Substitute vegan butter and dairy-free cream cheese for the frosting and use plant-based milk in the dough. This makes the cookies suitable for dairy-free diets while keeping that irresistible texture.

How do I prevent the frosting from melting?

Keep the cream cheese frosting chilled until right before decorating, and store the frosted cookies in the refrigerator. Serve at room temperature but avoid leaving them out in warm environments to maintain the frosting’s swirled beauty.

Final Thoughts

Making these Gluten-Free Dulce de Leche Cookies is truly a joyful experience—each bite melts with caramel richness and the cream cheese frosting adds a delightful tang. Whether you’re baking for holidays or just because, I hope these cookies bring warmth and happiness to your kitchen and to everyone lucky enough to taste them. Happy baking!