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Gluten Free Caramel Biscuits

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Soft, gluten free caramel biscuits filled with a healthy, fool-proof date & peanut caramel. Their macaroon-like look makes them irresistible.
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Prep Time: 35 minutes
Baking Time: 15 minutes
Total Time: 50 minutes
Servings: 12 biscuits
Author: Eloïse Jennes


For the date caramel

  • 100 g Medjool dates
  • 50 ml plant-based drink I use rice drink
  • 2 teaspoon peanut butter* preferably 100% peanuts.
  • 1 pinch of vanilla bean powder
  • 1 pinch of salt

For the biscuits

  • 70 g gluten free oats
  • 50 g rice flour
  • 15 g corn starch
  • ½ pack (9 g) baking powder
  • 100 g cashew butter
  • 50 g cane sugar
  • 1 egg
  • 4 ½ tablespoon plant-based drink I use rice drink


For the date caramel

  • Using a hand blender (or a powerful food processor**) mix the dates with the rice drink until a homogeneous paste forms.
  • Add the peanut butter, vanilla and salt and stir with a spoon (or blend again).

For the biscuits

  • Preheat the oven to 180°C and line a baking sheet with parchment paper.
  • Grind the oats  in a small blender or food processor.
  • In a bowl, combine the ground oats with the rice flour, the cornstarch and the baking powder.
  • In a larger bowl, combine the cashew butter, the cane sugar, the egg and the plant-based drink.
  • Add the dry ingredients to the wet ingredients.
  • Using a piping bag (or 2 teaspoons), gently form small disks on the baking sheet. Bake for 15 minutes at 180°C. Let cool after baking.
  • Using a new, clean piping bag (or a teaspoon), poach caramel on half the biscuits and top with another biscuit.


*You can also use almond butter.
**I find it easier to use a hand blender than a food processor. It prevents the dates from sticking to the container.
You can keep the biscuits for a few days in an airtight container.
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