These gluten free toffee cookies are crisp, buttery melt in your mouth cookies that are easy to make and even easier to eat!
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Years ago I remember having the BEST toffee cookie from a bakery somewhere in the area. I can’t seem to remember where it was, but even if I could I’m sure they don’t make them gluten free.
The cookie was crispy (which surprisingly isn’t usually my thing), almost like a Tate’s Bake Shop cookie. It was nice and buttery and the chunks of flattened toffee that were baked in were heaven.
Ingredients in Gluten Free Toffee Cookies
Just six ingredients are needed to make these cookies, most of which you probably already have in your pantry and fridge:
- Butter–real butter is essential in these cookies
- Granulated sugar and light brown sugar–a mixture of both creates the perfect texture (and taste) to these cookies
- Gluten free flour blend–my gf all purpose blend is what I use, but any store bought blend should work fine
- Baking powder
- Baking soda
- Vanilla extract
- Toffee bits–I used these (affiliate link), but use whatever brand is available to you (make sure they’re gluten free).
For Maximum Crispy Cookies
If you haven’t yet seen the pan banging cookie craze, it really does serve a purpose. The Vanilla Bean Blog is where it originated, but I think what she does is pan bangs every few minutes to create ripples of dough, which causes different textures from the edges to the middle.
With these cookies, we’ll just want to bang the pan once, when we rotate the cookie sheets halfway through baking. This will ensure maximum crispness and will keep them nice and flat.
Can I Use Toffee with Chocolate?
You can use this (affiliate link) type of toffee (basically crushed up Heath bars), but it will impart a different flavor altogether and the toffee won’t shine through as much.
How Do I Keep the Cookies Crisp?
If you live in a humid climate like I do, you’ll know all about how hard it is to keep things crisp when they’re supposed to be. The trick that I’ve found works great in my house is to store them in a glass container, such as this one here (affiliate link).
Once you try these gluten free toffee cookies, you’ll crave them again and again!
Gluten Free Toffee Cookies
- 1 cup (2 sticks or 226 g) butter, at room temperature
- 1¼ cups (250 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1½ tsp vanilla extract
- 2 cups (280 g) Kim's gluten free flour blend (or blend of choice containing xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1 bag (8 oz or 226 g) toffee bits, such as Heath
- Preheat the oven to 400° F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream the butter and sugars on medium speed until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix to combine. Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add this to the butter mixture on low speed just until incorporated. Add the toffee bits and mix to combine.
- Use a 2 tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, making sure to space them very far apart as they will spread significantly. You should only fit about 5 cookies on one sheet tray.
- Bake the cookies, rotating the sheets from top to bottom and banging the pans halfway through baking, about 10-12 minutes or until golden brown. Let cool on the baking sheet before transferring to a cooling rack to cool completely. Store cookies in an airtight glass container to keep them crisp.