Ingredients
3/4
cup butter, softened
1/2
cup sugar
1
teaspoon vanilla
1
egg yolk
1 1/3
cups Gold Medal™ Gluten Free Oat Flour
1/3
cup baking cocoa
2
tablespoons tapioca starch
1/2
teaspoon xanthan gum
1/4
teaspoon salt
1
cup caramel baking bits (from 11-oz bag)
1
tablespoon heavy whipping cream
1/4
cup semisweet chocolate chips
1/4
teaspoon shortening
Preparation
In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.
