Gluten-Free Butter Toffee Cookies

Prep Time 84 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 1 hr 49 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 280  C
Servings: 2
Calories: 280 kcal
Ingredient
    Butter Cookies
  • 1/2 Cup Unsalted Butter, Browned (110g)
  • 1/2 Cup Granulated Sugar (100g)
  • 1/2 Cup Dark Brown Sugar, Packed (110g)
  • 2 Large Eggs + 1 Egg Yolk, Room Temp
  • 2 Tsp Vanilla Bean Paste
  • 1 Cup Gluten Free Bread Flour (130g)
  • 3/4 Cup Gluten Free All Purpose Flour (90g)
  • 1/4 Cup Oat Flour (30g)
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Fine Sea Salt
  • 1 Tsp Espresso Powder
  • 1/2 Cup Bitter Sweet Chocolate (80g)
  • 3/4 Cup Semi-Sweet Chocolate (120g)
  • 1 Cup Homemade Toffee Bits
    • *Home-made Toffee
  • 1 Stick Unsalted Butter (110g)
  • 1 Cup Light Brown Sugar (220g)
  • 1 Tsp Fine Salt
Preparation
  1. 1
    Brown ButterIn a medium saucepan, melt ½ Cup (110g) butter over medium heat. Stir constantly until itturns golden brown and develops a nutty aroma. Remove from heat and allow to cool while you prepare your toffee.
  2. 2
    Homemade Toffee
    1. In a medium saucepan, combine ½ Cup (110g) of butter, 1 Cup (200g) light brown sugar and 1 Tsp of salt. Cook over medium heat until mixture reaches 300°F on a candy thermometer.
    2. Once it reaches 300°F remove from heat and pour into a sheet pan lined with parchment paper.
    3. Allow to cool for 15-20 minutes in the refrigerator until it hardens.
    4. Break into small pieces that would be bite sized in a cookie.
  3. 3
    Cookies
    1. In a large bowl, combine browned butter and ½ Cup sugar and cream together using a handmixer for 5 minutes.
    2. Add in 2 Eggs and 1 Egg Yolk then mix in 2 Tsp Vanilla. Set aside.
    3. In a separate bowl add 1 Cup (130g) GF bread flour, ¾ Cup (90g) GF all purpose flour, ¼ (30g) oat flour, ¼ Tsp baking soda, ½ Tsp baking powder, ½ Tsp sea salt, and 1 Tsp of espresso powder.
    4. Combine wet and dry ingredients until well incorporated. Then fold in ½ Cup (80g) bittersweet chocolate, ¾ Cup semisweet chocolate chips and 1 Cup of homemade toffee.
    5. Allow dough to restin the refrigerator for atleast 1 hour but overnightis preferable.
    6. Once dough has chilled, preheat your over to 350°F and line a baking sheet with parchment paper.
    7. Using a 2” scooper, scoop out dough, roll into balls and place each ball 2” apart. (Place a few more chocolate chips or chopped chocolate on top of each ball to have that ooey gooey chocolate melting look after baking).
    8. Bake for 10-12 minutes or until the edges are golden brown and the center looks slightly underbaked.
      14. Top cookies with flaky salt and transfer to a cookie cooling rack to cool completely.
Note

To have a thinner chewy cookie, bake the cookie for 8 minutes, take out the pan and slam down onto a hard surface. Place the cookies back into the oven for the remaining cooking time and do another tap once they are completely cooked.

Keywords: Gluten-Free , Butter Toffee Cookies

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.