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Gluten Free Gochujang Caramel Cookies

Gluten Free Gochujang Caramel Cookies

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 min
  • Refrigeration: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 24 Cookies 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Gochujang Caramel Cookies are the perfect combination of sweet and spicy…in a cookie! Gochujang is a spicy Korean paste that when combined with sweet brown sugar makes a rich spicy caramel.  Added to cookie batter it makes the perfect “swicey” treat!


  • 1/2 cup (8 tablespoons) plant based butter
  • 2 packed tablespoons dark brown sugar (see note)
  • 1 heaping tablespoon gochujang
  • 1 cup/200 grams granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon coarse kosher salt or 3/4 teaspoon kosher salt (such as Diamond Crystal)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2cups/185 grams gluten free 1:1 flour


For the Gochujang Caramel Paste

  1. In a small bowl, stir together the plant based butter, brown sugar and gochujang paste until smooth.  Set aside.

For the Cookie Dough

  1. Preheat oven tov350°F or 325°F convection mode.
  2. In a large bowl, whisk the remaining 7 tablespoons of plant based butter, sugar, egg, salt cinnamon and vanilla until smooth.
  3. Stir in the flour and baking soda.
  4. Refrigerate for 10-15 minutes to thicken the dough.

To make the Gochujang Caramel Cookies

  1. Remove the dough from the refrigerator.  Spoon several, spaced out, blobs of the gochujang caramel mixture over the dough.
  2. Using a flat spatula or knife, cut through the dough to create veins/streaks of caramel in the dough.  Be careful not to overmix.  You want wide, distinct strips of gochujang.

To Finish

  1. Line two baking sheets with parchment paper or silicone mats.
  2. Using a cookie scoop, scoop 12 cookies onto each baking sheet, making sure to leave maximum space between each cookie.
  3. Bake for 12 minutes until the cookies are golden on the edges, rotating the pans halfway through baking.
  4. Cool completely on a wire rack.  Cookies will flatten slightly as they cool.
  5. Store in an airtight container for up to 2 days at room temperature.


  • Serving Size:
  • Calories: 100
  • Sugar: 8.9 g
  • Sodium: 103.9 mg
  • Fat: 3.9 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 15 g
  • Fiber: 0.2 g
  • Protein: 1.1 g
  • Cholesterol: 7.8 mg

Keywords: Gochujang, Cookies, Gochujang Caramel, Gluten Free, Dairy Free, Pareve, Vegetarian, Cookie Recipe

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