Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
November 8, 2012 at 9:05 am
What can I say..these cookies were amazing, thank you Jeanine. Oh my.. the caramel, pecans and chocolate, what a delicious combination.
Gather your ingredients and start baking! You won’t be sorry!
November 8, 2012 at 11:36 am
Thanks so much, Betty!! Did John ever get a taste? 😉 I should have sent him his own to try! 🙂
November 8, 2012 at 9:52 am
OMG. I’m going out to the store today to find me some caramels and heavy cream! Have I ever mentioned how much I love you and your blog?… I think most my family now knows when I talk about ‘Jeanine’s recipe, this ______, or Jeanine posted that _____”, that I’m talking about you, and your blog… Just thought I’d share that, your name has become an every day, household name down in Southern California!
November 8, 2012 at 11:37 am
Thanks, Becky! I’m honoured to be included in your family’s everyday. 🙂 How special. Love it! 🙂 Enjoy the cookies, they are really, really good (as I eat one between typing). 😉
November 9, 2012 at 4:00 pm
These look delish, and I can’t wait to try them. Do you think they would work well as bars, i.e., baked in a 9×13 pan instead of as cookies? Would you double the baking time?
November 9, 2012 at 3:03 pm
Wow! These look amazing and I bet they tasted even better. Thanks for sharing them in the #mycookiesarethebest contest! Best of luck!
November 11, 2012 at 4:40 am
These look delicious. I’m making caramel now too, but its for a pie. Now I’m reconsidering! 😀
December 8, 2012 at 3:44 pm
What brand of caramels do you use that are GF? And what is espresso powder? Is it just the regular espresso,or is it an instant product? They look so amazing and I’d really like to make them for our Christmas goodies.
December 8, 2012 at 4:42 pm
I’m in Canada and used Mackintosh’s Mack Toffee
However, Kraft caramels are also gluten-free, Kraft is very open with their labeling, if it has wheat, rye or barley in it, it’ll be labeled. 🙂
Espresso powder is optional, but just makes the chocolate taste a bit better. 😉 You can easily make these cookies without though. Espresso powder is for making instant espressos, it’s by the instant coffee in the store.
December 13, 2012 at 2:34 pm
I’m in Canada too (Victoria), so that’s great, thanks.
May 22, 2013 at 6:34 am
Amazing!!!! I made these yesterday and they are soooo good!!! I accidentally filled the cookies too much with caramel, but they are just extra caramel-y! Thanks for posting this recipe!
Jeanine Friesen says
May 23, 2013 at 7:00 am
Ah, so glad to hear that you liked them, Elise! Ah, a little extra caramel never hurt anyone, right? 😉
May 31, 2013 at 12:13 am
hi jeanine, i plan on baking these tommorrow! i am also gluten intolerant and ive already tried a few of your recipes, such as the devils good cake/mocha frosting. it was the best thing ive ever tasted. i love your cinnamon rolls too! they are so tasty.
anyways i just wanted to inform you that whenever i want a recipe on something, i go to your website! you have great recipes! thanks for sharing!
May 31, 2013 at 6:15 am
Hi Lindsay! Thank you very much for taking the time to comment, I really appreciate it. I’m glad to help people have GOOD tasting food, even if it is without gluten. 🙂 I hope you enjoy the cookies! Thanks again! 😀
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