Listen, sometimes you just *need* that chewy, salty, sweet treat, right? But when you’re trying to keep things clean—no gluten, no weird grains, all that Paleo goodness—it feels like a pipe dream. I spent ages experimenting because the store-bought stuff just doesn’t hit the mark. Well, I cracked the code, my friends! I’m talking about the ultimate crave-crusher: Salted Caramel Cookie Bars Gluten Free Paleo. Forget crumbly messes; these bars have a soft, perfect cookie base that melts right into the richest date caramel you’ve ever tasted. This version finally made my whole family forget they were eating ‘diet’ treats. Trust me, developing this required a lot of happy taste-testing!

Why You Need These Salted Caramel Cookie Bars Gluten Free Paleo

If you’re skeptical about Paleo desserts, these bars are going to change your mind instantly. They are pure decadence without the guilt trip! Here’s why you’re going to make these every weekend:

They are completely Paleo and naturally Gluten Free, thanks to my favorite flours.
The caramel layer is made entirely of dates—no refined sugar here, folks! That subtle sweetness pairs perfectly with the salt.
Seriously, these come together faster than you think, even with the two separate bakes. You can find more quick baking inspiration when you check out my notes on other grain-free treats.
They’re incredibly chewy! If you loved my Paleo Pumpkin Blondies, you’ll definitely adore the texture here.

Essential Ingredients for Salted Caramel Cookie Bars Gluten Free Paleo

Okay, nailing the ingredients is half the battle when keeping things Paleo and gluten-free! We’re relying on almond flour and coconut flour for that classic cookie texture—no weird gluten substitutes needed here. And listen, the caramel? It’s all about the Medjool dates because they are naturally sticky and sweet, giving us that gorgeously thick texture we want when we make this glorious super simple caramel.

For the Cookie Base

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted (Make sure it’s liquid!)
1/2 cup maple syrup (The real stuff, obviously)
1 teaspoon vanilla extract
1 large egg

For the Date Caramel Layer

1 cup pitted Medjool dates, packed (They need to be soft!)
1/4 cup full-fat coconut milk (Just the thick cream from the can works best)
1/4 cup cashew butter or almond butter (Keep it runny!)
1/2 teaspoon sea salt, plus more for topping (Don’t skip that extra sprinkle on top!)

Step-by-Step Instructions to Make Salted Caramel Cookie Bars Gluten Free Paleo

Okay, time to get baking! Even though we are ditching the traditional flour and dairy, this process is surprisingly straightforward. Just remember, baking gluten-free is all about treating your separate ingredient piles right before they meet. If you want more general advice on becoming a better baker, check out some of my other general baking tips!

Preparing and Baking the Cookie Base

First things first: wake up your oven to 350°F. I always grab my 8×8 inch pan right away and line it completely with parchment paper so the overhang hangs out over the sides. This overhang is your lifeline later when you need to lift the whole batch out neatly!

In one bowl, whisk together all the dry stuff for the base: the almond flour, coconut flour, baking soda, and that pinch of salt. In a second bowl, get your wet ingredients happy—that’s the melted coconut oil, maple syrup, vanilla, and the egg. Combine them gently. Pour the wet into the dry mixture and just mix until it looks like shaggy cookie dough. Don’t overwork it! Press that dough down firmly and evenly into your prepared pan. Pop it in the oven for about 12 to 15 minutes until the edges look just barely golden.

Creating the Date Caramel and Final Bake

Now for the magic goo! While that base is cooling down (don’t let it get too cool, though!), we make the caramel. Put your packed dates, the coconut milk, and your nut butter—cashew or almond—right into the food processor. You need to process this until it is absolutely, seamlessly smooth. Seriously stop and scrape down the sides a few times! You want zero date chunks hanging around for that luscious texture. Spread this perfect paste evenly over the slightly cooled cookie layer. Then, gently sprinkle that extra sea salt right on top—this is where the ‘salted’ part comes alive.

Back into the oven it goes for just another 10 to 12 minutes. This second bake firms up the caramel just enough so it stays put when you slice it.

Cooling and Serving Your Salted Caramel Cookie Bars Gluten Free Paleo

This is the hardest part, honestly. You must let these bars cool completely on a wire rack. If you try to slice them warm, that beautiful date caramel is going to ooze everywhere, and your squares won’t look clean. Once totally chilled, grab those parchment paper handles and lift the whole thing out before slicing into 16 beautiful bars. Patience pays off here!

Tips for Perfect Salted Caramel Cookie Bars Gluten Free Paleo

You know I’ve made these enough times to know exactly where things can wiggle out of alignment! Since we aren’t using traditional refined sugar or gluten, getting the texture just right requires a few tricks. These aren’t hard steps, but they make the difference between a great bar and the absolute best bar you’ve ever had. If you need more general baking wisdom, I always refer back to my master list of baking tips!

Here are my top three secrets for guaranteed success:

Soften those dates! I can’t stress this enough when making date caramel. If your Medjool dates are hard or sticky in the package, they will never process into smooth caramel. If they are dry, just soak them in hot water for about ten minutes, drain them really, really well, and then pop them straight into the food processor.
Don’t skip the chill time! Remember how I mentioned cooling completely? That’s for slicing, but true texture optimization happens in the fridge. For the chewiest, firmest bars—especially if you like a firm caramel layer that won’t squish out when you bite in—chill the whole pan for at least two hours before slicing.
Watch the base closely. That cookie base is almond and coconut flour, which means it cooks faster than wheat flour. You only want it lightly golden around the edges when you pull it out for the first bake. If you let it brown too much, it will be crisp instead of chewy once cooled. Keep that oven door closed!

Ingredient Notes and Substitutions for Salted Caramel Cookie Bars Gluten Free Paleo

When cooking Paleo, we have to be a little clever about swaps, right? Nothing is off-the-shelf sometimes! Don’t start sweating if you don’t have exactly what I listed. We can make this work with what you’ve got on hand, as long as we respect the Paleo rules. My cabinets are pretty well-stocked now, but I remember those days when I had to improvise!

Let’s talk about the fats and nuts, since those are usually where people get stuck. Also, if you’re curious about making homemade buttermilk—which isn’t needed here, but is a fun kitchen trick—you should definitely check out my article on how to make buttermilk substitutions!

Coconut Oil Clarity

I always list ‘melted coconut oil,’ but I wanted to clarify which kind makes the best cookie base. You absolutely can use unrefined coconut oil, but be prepared—it will carry a slight coconut flavor into your cookie base. If you hate that taste, grab the *refined* version. Refined coconut oil is neutral, so your bars will taste purely of almond, maple, and caramel. Both work perfectly for structure, it’s just a flavor preference!

Swapping Out the Nut Butter

The cashew butter is my first choice for the caramel because it’s so incredibly smooth and creamy; it almost melts into the date paste beautifully. But if you have a tree nut allergy to cashews, almonds are a perfect 1:1 swap for the texture. What if you need to go totally nut-free? That’s trickier in Paleo, but you could try using sunflower seed butter if you need to keep it seed-based. Just know that sunflower seed butter can sometimes give your caramel a slightly greener tint, though the taste blends well with the dates and salt!

Maple Syrup vs. Honey

I specified maple syrup for the cookie layer because its flavor profile pairs beautifully with the earthiness of the almond flour, and it’s thinner than honey. If you only have raw honey, you can use it, but I suggest using slightly less—maybe 1/3 cup instead of 1/2 cup—because honey is much sweeter than maple. Using honey might make the cookie base a little too soft, so if you do swap, be prepared to firm those bars up in the fridge for longer!

Storage and Make-Ahead Options for Salted Caramel Cookie Bars Gluten Free Paleo

One of the best things about these bars? They are just as good—maybe even better—on day two! Since we are dealing with a homemade date caramel and delicate gluten-free flours, we need to be smart about how we store them so they don’t get weird or dry out.

I always, always recommend keeping the leftovers cold. Don’t even think about leaving these out on the counter overnight! Because they are completely Paleo, they don’t have the weird stabilizers commercial products use. Pop them into an airtight container.

I suggest adding a small piece of parchment paper between layers if you stack them up; this stops the sticky date caramel on top of one bar from welding itself to the cookie base of the next one. I usually store mine in the fridge, and they stay perfectly chewy and delicious for about five days. Seriously, they hold up so well!

Do they freeze? Yes! I love making a huge batch because they freeze like a dream. Slice them up completely first. Then, wrap each individual cookie bar tightly in plastic wrap or foil, and toss those wrapped bars into a freezer-safe zip-top bag. They are perfect for pulling out one at a time when that extreme craving hits, and thawing only takes an hour on the counter. Amazing for grab-and-go snacks later!

Frequently Asked Questions About Salted Caramel Cookie Bars Gluten Free Paleo

I know when you look at a recipe like this, especially one that has to fit strict dietary needs, tons of questions pop up first! That’s totally normal. I wanted to address the stuff I get asked most often about making sure these bars turn out perfect every single time and stay perfectly Paleo.

If you’re a big fan of Paleo baking, you should absolutely check out how I handle my Paleo Cinnamon Rolls when you get a chance—it’s another recipe where the texture took some serious trial and error!

Can I make these Salted Caramel Cookie Bars without dates?

That’s a tricky one! For this specific recipe, those Medjool dates are doing heavy lifting—they are our thickener, our sweetener, and what makes this a true, clean **gluten free caramel**. If you skip them, you have to completely rebuild the caramel layer using something else sticky, like soaked dried figs or maybe trying to fudge it with melted coconut oil and tons of maple syrup, but frankly, it won’t be the same luxurious texture. If you’re trying to avoid dates for dietary reasons beyond Paleo, let me know, and we can look at alternative **paleo dessert** toppings!

Are these bars truly Paleo compliant if I use store-bought cashew butter?

This is where you have to become a label detective! If you buy your cashew butter from the store, you have to turn that jar over and inspect the ingredient list like you’re looking for treasure.
A truly Paleo compliant brand will only list cashews, maybe some salt. If I see weird oils—like soybean oil or canola oil—or added sugar, I put that jar right back on the shelf! If your store-bought butter has additives, it technically bumps the whole bar out of strict Paleo compliance. Stick to just nuts and salt for this caramel layer, please!

How long do these Gluten Free Paleo bars stay fresh?

Since these bars are incredibly moist and rely on natural ingredients, they behave best when they stay cool. I don’t usually leave them sitting on the counter for more than a day, even if they are covered. They are definitely happiest chilling out in the refrigerator in an airtight container—that’s where they stay perfectly chewy and fresh for up to five days. Remember, the parchment lining I told you about in the storage tips is your best friend here so they don’t stick together!

Estimated Nutritional Snapshot for Salted Caramel Cookie Bars Gluten Free Paleo

Okay, let’s talk numbers for a second. I always look at nutrition, even when I’m deep into a super decadent treat like these **Gluten Free Paleo Salted Caramel Cookie Bars**. Knowing the rough breakdown helps me slot them into my day without stressing too much. Since we’re dealing with almond flour, dates, and maple syrup, the numbers are going to look different than your Grandma’s flour-and-sugar version, which I honestly love!

Remember, these are just estimates based on what I used—if you swap your nut butter for something fattier or use sweeter dates, your numbers might shift *a little bit*. This is just a good guideline for that single serving size.

Here’s the basic scoop for **one delicious bar**:

Calories: About 210
Total Fat: 14g (That healthy fat from the nuts and coconut oil!)
Carbohydrates: 20g
Sugar: 15g (Mostly natural fruit/maple sugar, remember!)
Protein: 4g
Sodium: 110mg

See? Not bad at all for a dessert that tastes like pure indulgence. They’re packed with satisfying fat and fiber, which is exactly what I want when I’m craving something sweet but need it to last me until dinner!

Share Your Salted Caramel Cookie Bars Gluten Free Paleo Creations

Now it’s your turn! I’ve spilled all my secrets on achieving that perfect chewy base and luscious, clean date caramel, but the real fun starts when you get these bars into your own kitchen. I truly hope these make your dietary journey a little sweeter and a lot more delicious!

I absolutely live to hear how things turn out for you all. Did you end up adding extra flaky salt on top? Did your batch come out perfectly chewy? Don’t keep that success to yourself!

Please, please, please leave a star rating right here on the recipe card—it really helps other bakers know this recipe is worth the time. And if you snap a picture of your gorgeous pan of Salted Caramel Cookie Bars Gluten Free Paleo, tag me on Instagram! I’m always sharing reader photos to my stories. It makes my day to see these treats out in the wild!

If you ran into a snag, or even if you just made a tiny tweak you loved, drop a comment in the section below. Nothing is off-limits—I read every single one! If you need to reach out privately about a specific question, you can always use my contact page. Happy baking, folks!

Gluten-Free Paleo Salted Caramel Cookie Bars

Author: freddyrecipes.com
Total Time: 47 min
Yield: 16 bars 1x
Diet: Gluten Free

Print Recipe

Description

These bars feature a chewy gluten-free, paleo-friendly cookie base topped with a rich, salted caramel layer.

Ingredients

Scale

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup pitted Medjool dates, packed
1/4 cup full-fat coconut milk
1/4 cup cashew butter or almond butter
1/2 teaspoon sea salt, plus more for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and 1/4 teaspoon salt for the base.
In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined into a dough.
Press the dough evenly into the bottom of the prepared baking pan. Bake for 12 to 15 minutes, or until the edges are lightly golden. Let cool slightly.
While the base cools, make the caramel. Combine the dates, coconut milk, and cashew butter in a food processor. Process until completely smooth, scraping down the sides as needed.
Spread the caramel mixture evenly over the partially cooled cookie base.
Sprinkle the top lightly with extra sea salt.
Return the pan to the oven and bake for another 10 to 12 minutes.
Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

For a firmer caramel, chill the bars for at least 2 hours before slicing.
Store leftovers in an airtight container in the refrigerator.

Prep Time: 20 min
Cook Time: 27 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 15
Sodium: 110
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 4
Cholesterol: 5

Keywords: salted caramel, cookie bars, gluten free, paleo, almond flour, coconut flour, date caramel