Gochujang Caramel Cookies — Gluten-Free with Nut-Free Options

Spicy-sweet, buttery gochujang caramel cookies are chewy perfection. These almond flour cookies combine a caramel-like sweetness with a gentle heat, creating an irresistible vegan and gluten-free treat that’s quick and simple to make.

At first glance, spicy cookies may seem unusual, but think of ginger snaps: the interplay of warmth and sweetness. These cookies echo that balance, with gochujang caramel folded into an almond flour dough for pockets of sweet-heat in every bite.

Inspired by Eric Kim’s New York Times idea, this version is adapted to be vegan and gluten-free. I use an almond flour cookie dough that’s forgiving and fast—no creaming butter and sugar or precision flour measurements. The dough texture is easy to tweak: thicker dough yields chewier cookies, while wetter dough produces thinner, crisper results. If the dough is too wet, the cookies can spread into thin, lace-like shapes.

The star is the gochujang caramel—a sweet, spicy, buttery paste that you drop and swirl into the cookie dough. Gochujang is a Korean fermented chili paste with a complex savory heat that pairs beautifully with sugars and cinnamon. If you prefer no heat, swap gochujang for extra cinnamon or use sambal, sriracha, or another hot sauce to adjust the spice and flavor profile.

These cookies are delightfully chewy, caramel-forward, and easy to prepare in under 30 minutes. They’re naturally gluten-free and can be adapted to be nut-free with alternative doughs.

Why You’ll Love Gochujang Caramel Cookies

• Sweet, spicy, and buttery cookies with a chewy, satisfying texture
• Sticky-sweet gochujang caramel delivers a gentle, layered heat
• Simple to make in under half an hour
• Naturally gluten-free with straightforward nut-free options

Vegan Gochujang Caramel Cookies (Gluten-free)

By: Vegan Richa

Prep: 14 mins

Cook: 12 mins

Total: 26 mins

Servings: 12

Course: Cookie, Dessert

Cuisine: Fusion

Spicy-sweet-buttery gochujang caramel cookies are chewy and caramelly—an absolutely delicious vegan, gluten-free cookie made with almond flour.

Ingredients

Dry Ingredients

• 1 ¼ cups fine almond flour blanched, super fine ideal
• 3 tablespoons tapioca starch
• ¼ teaspoon baking soda
• ⅛ teaspoon salt

For the Gochujang Caramel

• 2 teaspoons vegan butter
• 1 to 3 teaspoons gochujang to preference
• 1 tablespoon brown sugar
• 1 tablespoon powdered sugar
• ¼ teaspoon cinnamon or more, to taste

Wet Ingredients

• 1 ½ tablespoon solid refined coconut oil
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons molasses to flavor preference
• 3 to 4 tablespoon maple syrup

Instructions

• Combine the almond flour, tapioca starch, baking soda, and salt in a bowl. Press out any almond flour lumps so the dry mix is even.
• Make the gochujang caramel: soften the vegan butter slightly, then mix in gochujang, brown sugar, powdered sugar, and cinnamon until smooth.
• Melt the coconut oil and stir in vanilla, molasses, and 3 tablespoons maple syrup. Add this wet mixture to the dry ingredients and mix until a smooth dough forms. If the dough is too dry, add 1–2 teaspoons maple syrup at a time until slightly sticky. Drop small spoonfuls of the gochujang caramel onto the dough and gently swirl—don’t fully mix.
• Refrigerate the dough at least 15 minutes. Preheat the oven to 335°F (170°C).
• Use a cookie scoop to portion 2 to 2½ tablespoons of dough per cookie onto a parchment-lined baking sheet. If you have extra caramel, add a small swirl on top of each cookie. Bake 11–13 minutes, until the cookies have spread slightly and the edges are set; they will still be soft in the center. Let cool on the baking sheet for 10 minutes before transferring to a rack.
• Store at room temperature for a day, refrigerate up to 4 days, or freeze for longer storage.

Video

Notes

If you don’t want to use gochujang, substitute with cinnamon for a warm, heat-free caramel, or use sambal, sriracha, or another Asian chili paste for a different spicy note.

Nut-free: Use a nut-free cookie dough such as a coconut oil-based or chickpea flour dough and swirl in the caramel. Ensure your vegan butter is nut-free. For a gluten-free and nut-free option, use a chickpea flour dough without chocolate chips.

Gochujang often contains soy; for a soy-free version, replace it with an Asian chili sauce (garlic-free if needed), a favorite hot sauce, or a pinch of cayenne. Also verify your vegan butter is soy-free.

To make a no-heat version: omit gochujang and add ½ teaspoon extra cinnamon to the butter mixture, then swirl that cinnamon butter into the dough.

Nutrition

Calories: 117kcal, Carbohydrates: 10g, Protein: 2g, Fat: 8g

Nutrition information is automatically calculated and should be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients and Substitutions

• Almond flour – The base of the dough. For nut-free options, use an alternative dough described in the notes.
• Tapioca starch – Helps bind the dough and improve texture.
• Baking soda and salt – Leavening and seasoning for balance.
• Vegan butter – Forms the gochujang caramel; choose a nut-free brand if needed.
• Gochujang – Adjust 1–3 teaspoons to taste. Swap with sambal, sriracha, or cinnamon to change the heat or remove it entirely.
• Sugars – Brown sugar and powdered sugar sweeten the caramel and add depth.
• Cinnamon – Adds warm spice that complements the chili paste.
• Coconut oil – Use refined coconut oil to avoid a coconut flavor in the final cookie.
• Vanilla extract – Enhances overall flavor.
• Molasses – Contributes richness and moisture.
• Maple syrup – Adds sweetness and helps adjust dough consistency.

How to Make Gochujang Cookies

Combine the almond flour, tapioca starch, baking soda, and salt and mix well, pressing out any lumps. Soften vegan butter and stir with gochujang, brown sugar, powdered sugar, and cinnamon to make the caramel paste. Melt coconut oil and mix with vanilla, molasses, and 3 tablespoons maple syrup. Add the wet mix to the dry ingredients and stir until a smooth dough forms; add 1–2 teaspoons maple syrup if needed to reach a slightly sticky consistency. Drop small spoonfuls of the gochujang caramel onto the dough and swirl gently without fully blending. Chill the dough 15 minutes and preheat the oven to 335°F (170°C). Scoop 2–2½ tablespoons per cookie onto a parchment-lined sheet, add any remaining caramel swirls, and bake 11–13 minutes until edges are set. Cool on the sheet 10 minutes before removing.

Refrigerate the dough for at least 15 minutes, preheat the oven to 335°F (170°C), scoop onto a lined baking sheet, and bake 11–13 minutes. Let cool on the sheet for 10 minutes before serving.

Bake until the edges are set and the centers are still slightly soft, then cool and enjoy. Store at room temperature for a day, refrigerate up to 4 days, or freeze for longer storage.