Gluten-Free Toffee Chocolate Chip Cookies
These gluten-free cookies are really something special. With an addictively crispy edge, a softer center and pockets of gooey melted dark chocolate and butterscotch toffee studded throughout, these cookies are your humble chocolate chip cookie amplified to 10!
Servings: 12
Calories: 332kcal
Ingredients
For Toffee Chunks:
- 4 tbsp salted butter
- 1/2 cup raw cane sugar
- 1/2 tbsp molasses
- 1/4 tsp Himalayan salt
For Cookies:
- ½ cup salted butter melted
- ½ cup organic coconut sugar
- ¼ cup raw cane sugar finely blended
- 1/2 tbsp molasses
- 2 tsp vanilla extract
- 1 tsp maple extract (optional, can replace with vanilla extract)
- 1 large egg
- 1 tbsp organic coconut flour
- 2 cups blanched almond flour
- ½ tsp baking powder
- ¼ tsp espresso powder
- ¼ tsp Himalayan salt
- ½ cup dark chocolate chips use a blend of cocoa % and chop the chocolate
- 1 batch toffee chunks
Instructions
Make Toffee Chunks:
- Add butter, molasses, sugar, and salt to a heavy-bottom saucepan over medium heat.4 tbsp salted butter, 1/2 cup raw cane sugar, 1/2 tbsp molasses, 1/4 tsp Himalayan salt
- Whisk continuously until the mixture thickens and reaches 300°F (150°C)
- Spread onto a lined sheet pan and allow it to cool and harden completely.
- Once cooled, shatter and break into small pieces.
Make Cookies:
- Preheat oven to 325°F.
- To a large bowl, combine the melted/softened butter with the coconut sugar, cane sugar, molasses, and extracts until fully mixed together.½ cup salted butter, ½ cup organic coconut sugar, ¼ cup raw cane sugar, 1/2 tbsp molasses, 2 tsp vanilla extract, 1 tsp maple extract
- Add in the egg and stir vigorously until the mixture has a caramel-like thickness and smoothness to it.1 large egg
- Mix in the coconut flour and let the batter rest for a minute or two before adding in the almond flour, baking powder, espresso powder and salt. Mix your cookie dough together.1 tbsp organic coconut flour, 2 cups blanched almond flour, ½ tsp baking powder, ¼ tsp espresso powder, ¼ tsp Himalayan salt
- Add in your dark chocolate and toffee chunks and fold them in to incorporate them as evenly as possible into the cookie dough.½ cup dark chocolate chips, 1 batch toffee chunks
- You can use your dough right away, or if you like, you can chill your dough for 20-30 minutes in the fridge to allow the fats to solidify once more and this will help the dough to set and be easier to portion and work with.Alternatively, you can let your dough "ripen" in a covered bowl in the fridge for 24-48 hours the full flavor of all the ingredients will meld and play with each other, lending to a cookie that is a bit more flavorful.
- Scoop your dough onto a parchment-lined tray in 12 even portions and bake at 325°F for 18-20 minutes. *See notes for Baking tips.
Notes
Textural tip: Chop or pulse your chocolate into differently sized bits for a great textural variety. Be sure to include the chocolate "dust" as well.
Freezing Tip: Once you make your cookie dough, you can portion and freeze them for later use. Scoop your cookie dough into portions onto a baking sheet and freeze them until solid and then store them in an airtight bag or container.
Temperature Tip: Be sure you're baking at 325F. Any higher and the toffee chips will melt and leak out before the cookie dough has time to set and it will end up making a mess.
Baking Tip: If baking from frozen dough, let your dough thaw in the fridge until soft. If baking after being chilled in the fridge set your portioned cookie dough onto a baking tray on the counter for 10-15 minutes then press down and bake 10 min at 325. turn off oven, let cookies rest for another 3-5 minutes in the closed but turned off oven. Keep an eye on them and don't let them get too browned.
Cookie Shape Tip: If your cookies spread out too much or have an odd shape once baked, you can reshape them by using a spoon or silicone spatula to gently push in the edges to get them back into rounds. You should do this within 30-60 seconds after you've baked them before they set up and cool.
Freezing Tip: Once you make your cookie dough, you can portion and freeze them for later use. Scoop your cookie dough into portions onto a baking sheet and freeze them until solid and then store them in an airtight bag or container.
Temperature Tip: Be sure you're baking at 325F. Any higher and the toffee chips will melt and leak out before the cookie dough has time to set and it will end up making a mess.
Baking Tip: If baking from frozen dough, let your dough thaw in the fridge until soft. If baking after being chilled in the fridge set your portioned cookie dough onto a baking tray on the counter for 10-15 minutes then press down and bake 10 min at 325. turn off oven, let cookies rest for another 3-5 minutes in the closed but turned off oven. Keep an eye on them and don't let them get too browned.
Cookie Shape Tip: If your cookies spread out too much or have an odd shape once baked, you can reshape them by using a spoon or silicone spatula to gently push in the edges to get them back into rounds. You should do this within 30-60 seconds after you've baked them before they set up and cool.
Nutrition
Calories: 332kcal | Carbohydrates: 27g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 213mg | Potassium: 111mg | Fiber: 3g | Sugar: 21g | Vitamin A: 390IU | Calcium: 62mg | Iron: 2mg