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Home » Recipes » Gluten Free Cookie Recipes

Gluten Free Toffee Cookies

Published: Jul 27, 2020 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 7 Comments

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These gluten free toffee cookies are crisp, buttery melt in your mouth cookies that are easy to make and even easier to eat!

gluten free toffee cookies stacked in front of a glass of milk

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
  • Eggs
  • Baking powder
  • Baking soda
  • Vanilla extract
  • Salt
  • Toffee bits--I used these (affiliate link), but use whatever brand is available to you (make sure they're gluten free).
cookie scoops placed on parchment lined baking sheet

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.

cookies in a stack with milk

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).

crispy cookie held up in hand with bites taken out of it

Once you try these gluten free toffee cookies, you'll crave them again and again!

gluten free toffee cookies stacked in front of a glass of milk

Gluten Free Toffee Cookies

Kim
These gluten free toffee cookies are crisp, buttery melt in your mouth cookies that are easy to make and even easier to eat!
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 20 large cookies

Ingredients
 

  • 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 teaspoon vanilla extract
  • 2 cups (280 g) Kim's gluten free flour blend (or blend of choice containing xanthan gum)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 bag (8 oz or 226 g) toffee bits, such as Heath
Get Recipe Ingredients

Instructions
 

  • 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.
Keyword Gluten Free, toffee cookies
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Kenny says

    October 22, 2024 at 1:58 pm

    These are very good! Just a tad oily on bottom

    Reply
  2. Karen says

    July 18, 2024 at 3:39 pm

    They just wouldn't cook. Even after 15 minutes. Mushy. So disappointed.

    Reply
  3. LM Williams says

    December 18, 2023 at 5:04 pm

    I love to bake and bake frequently and recently had a delicious gluten free toffee cookie from a local bakery. I found this recipe and was so hoping that it would be similar. I did as instructed and only put 5 cookies per cookie sheet on parchment and the cookies spread and were huge and covered the entire parchment paper. . I could not get them off of the cookie sheet while slighty warm and they would tear because of the size and when cool they also stuck. I had to peel them off with my hands and when I tried one and looked at my hand it was so oily. I tossed them.

    Reply
  4. Lyndal Christoffersen says

    September 06, 2020 at 7:45 pm

    My daughter requested crisp toffee cookies and I came across this recipe. It is easy to make and delicious! I found I just needed to really watch the baking time as they brown quickly at the end. My oven needed just 9 minutes for baking time. My daughter loved them and I will definitely make them for her again!

    Reply
    • Kim says

      September 08, 2020 at 3:09 pm

      Thanks, Lyndal! I'm so glad your daughter (and you) loved them 🙂

      Reply
  5. Pam V says

    August 01, 2020 at 5:08 pm

    Another winner!!! These were even better than I expected! Crunchy outside but soft inside. I made them as chocolate chip because I didn’t have toffee and really wanted to make cookies. Made a double recipe and so glad I did! Thank you Kim!

    Reply
    • Kim says

      August 03, 2020 at 12:38 pm

      Chocolate chip sounds amazing, Pam! I need to try that.

      Thanks, Pam 🙂

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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