These gluten-free toffee chocolate chip cookies have a chewy texture and crisp edges! They have a perfect combination of chocolate and toffee flavors with both chocolate chips and toffee bits in every bite!
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❤️ Why you'll love these gluten-free toffee cookies
We can never have too many chocolate chip cookie recipes! This recipe combines the best of both worlds: chocolate chips and toffee pieces. If you've ever had Skor bars, you'll know this is a winning flavor combination.
Just because you're following a gluten-free diet is no reason to not enjoy the pleasure of a good chocolate chip cookie, like any of these gluten-free recipes:
- Gluten-free Chewy Chocolate Chip Cookies: classic chocolate chip cookies.
- Chewy Gluten-free Coffee Cookies: with hints of espresso in every bite!
- Banana Bread Chocolate Chip Cookies: a soft cookie made with ripe bananas.
- Gluten-free Almond Flour Chocolate Chip Cookies: These are grain-free!
- Keto Almond Butter Chocolate Chip Cookies: Grain-free with rich almond butter.
- Gluten-free Pumpkin Cookies with Pecans and Chocolate Chips: divine!
- Cranberry Pecan White Chocolate Oatmeal Cookies: a favorite Christmas cookie.
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients for these easy cookies.
- butter: Butter should be softened, not melted, so it will cream properly with the sugar.
- sugar: You'll use both brown sugar and granulated white sugar for the very best texture.
- egg: One large egg to bind the dough together.
- maple syrup: for moisture and extra flavor.
- gluten-free flour blend: For best results, I recommend using Cup4Cup gluten-free baking flour or Bobs's Red Mill 1-1 Gluten-Free Baking Flour. You can also use all-purpose flour if you don't need these cookies to be gluten-free.
- baking soda: to help the cookies rise.
- sea salt
- toffee bits: You'll find these in the baking aisle in grocery stores with chocolate chips and other types of flavored baking chips. Toffee chips are tiny bits of hard candy, made from the popular Skor candy bar. They add a wonderful texture and toffee or caramel flavor to these chocolate chip cookies.
- chocolate chips: Dark chocolate chips add a rich flavor to these cookies.
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
5. Use a small cookie scoop or tablespoon to mound the cookie dough balls on the baking sheets about 2 inches apart.
6. Bake for 9 minutes. Remove the baking sheet from the oven, bang the bottom of the pan firmly on the counter 5 to 7 times to help flatten the cookies, then return the sheet to the oven to continue baking for 3 minutes. Remove, and bang it again a few times to help flatten the cookies. Pan-banging results in cookies with slightly chewy centers and crispy edges. The cookies will be done when they're golden brown.
7. Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a wire cooling rack to cool completely.
🔁 Possible Variations
If you'd prefer, you can make these into large bakery-style cookies by using a large cookie scoop. Scoop cookie dough balls of about three tablespoons each onto the baking sheets, being sure to space them well apart.
For smaller cookies, as shown in the photos, use a small cookie scoop and make balls with about one tablespoon of dough.
👍🏼 Helpful Tips
In my opinion, the best chocolate chip cookies are those that have soft and chewy centers and crisp edges. I've found that the "pan-banging" method works well to achieve this texture.
Bake the cookies for 9 minutes, then wearing stove mitts, remove the pan from the oven, and bang it sharply on the countertop 5 to 7 times until the cookies collapse slightly. Return the baking pan to the oven and bake for 3 minutes more, then repeat the pan-banging. The cookies will be very soft.
Let the cookies cool on the pan to crispen up, then cool completely on a wire rack.
🍽 What to serve with chocolate chip cookies
Enjoy these with tea or coffee or a mug of Mexican hot chocolate during the holidays, or serve them as part of a cookie assortment with any of these Gluten-Free Holiday Cookies and Bars.
⏰ Storage Instructions
To store: Store these chocolate chip cookies with toffee bits in an airtight container at room temperature. These cookies taste even better after a day or two!
Freeze them in an airtight container for about 3 months.
🗒 More recipes for cookies and bars
- Mini Egg Oatmeal Cookie Bars - Gluten-Free
- Gluten-Free White Chocolate Macadamia Nut Cookies
- Gluten-Free Cherry Pie Crumble Bars
- Chocolate Peanut Butter Collagen Bars
🌟Did you make this recipe?
When you make this toffee chocolate chip cookie recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance.
📖 Recipe
Gluten-Free Toffee Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons pure maple syrup
- 1 ¾ cups gluten-free flour blend * see note
- ¾ teaspoon sea salt or Kosher salt
- ½ teaspoon baking soda
- ¾ cup toffee bits
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- In a stand mixer or large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 2 minutes or until light and fluffy, scraping the sides of the bowl with a spatula as needed.
- Add the egg and maple syrup and beat on medium speed until combined.
- In a separate bowl, combine the flour, baking soda, and sea salt. Add these dry ingredients to the creamed mixture and beat on low until combined.
- Gently stir in the chocolate chips and toffee bits until evenly distributed.
- Use a small cookie scoop or tablespoon to mound the cookie batter on the baking sheets about 2 inches apart.
- Bake for 9 minutes. Remove the baking sheet from the oven, bang it firmly on the counter 5 to 7 times to help flatten the cookies, then return the sheet to the oven to continue baking for 3 minutes. Remove, and bang it again a few times to help flatten the cookies. Pan-banging results in cookies with slightly chewy centers and crispy edges.
- Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature, or freeze in an airtight container for 3 months.
Marnie
These are sooo good! I freeze them and just have one a day! Thanks
Elaine
Thanks Marnie, It's hard to stop at one!