Gluten-Free Toffee Walnut Chocolate Chip Cookies
These gluten-free toffee walnut chocolate chip cookies have all the best flavors combined in one cookie.
I love a good cookie, it can be sorta plain like these Gluten-Free Snickerdoodle Cookies or a bit extra like these Gluten-Free Double Chocolate Chip Cookies. Either way cookies are always fun to have on hand, it’s like the best little treat.
Why You'll Love These Cookies
- Easy to make
- You can make small or large cookies
- They are gluten-free with the option to make them using regular flour
- They don’t have to sit in the refrigerator for hours before baking
Ingredients
Butter –Â Use unsalted butter
Sugar –Â Regular granulated sugar
Eggs –Â You will need two large eggs
Vanilla Extract – For added flavor
Flour – Gluten-free flour that has xanthan gum mixed into the mix. If you are not gluten-free then you can use regular all purpose flour
Baking Soda
Chocolate Chips – Use semi-sweet chocolate chips
Walnuts – Try to find the finely chopped walnuts, or chop them into tiny pieces
Toffee Bits – You can find the Heath English Toffee Bitsat most places they are usually where the chocolate chips are located.
Sea Salt Flakes (optional) – To sprinkle over the cookies once they are out of the oven for that sweet salty combo.
Instructions
- Pre-heat the oven to 325°F. Line a cookie sheet with parchment paper (optional).
- In a large mixing bow, beat the softened butter with both sugars until light and creamy.
- Add the eggs and vanilla extract. Beat until smooth.
- Add the flour, salt, and baking soda. Mix well.
- Stir in the chocolate chips, walnuts, and toffee bits and mix until combined.
- Using a large cookie scoop or 1/4 cup measuring up, drop the cookie dough onto the baking sheet and bake approximately 15-18 minutes or until the edges are lightly brown.
- Sprinkle with sea salt flakes if desired.
Recipe Tips
- A smaller cookie scoop will yield more cookies, remember to reduce the cooking time so they don’t burn.
- Cookie dough can be scooped onto a baking sheet and frozen, then transferred to a storage bag or container up to a month.
- Store cookies in a sealed container up to 3 days for best freshness
Gluten-Free Walnut Toffee Chocolate Chip Cookies
Materials
- 2 Sticks Unsalted Butter- Softened
- 1 Cup White Sugar
- 1 Cup Light or Dark Brown Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 3 Cups Gluten-Free Flour with xanthan gum in the mix
- 1/2 Tsp Salt
- 1 Tsp Baking Soda
- 1 Cup Chocolate Chips Can use milk, dark or semi-sweet chocolate chips
- 1 Cup Toffee Bits I use the Heath brand
- 1/2 cup Walnuts, Finely Chopped
- Sea Salt Flakes Optional
Instructions
- Pre-heat oven to 325°F. Line cookie sheet with parchment paper (optional).
- In a large mixing bowl, beat the softened butter with both sugars until light and creamy.
- Add eggs and vanilla extract. Beat until smooth.
- Add the gluten-free flour, salt, and baking soda. Mix well.
- Stir in the chocolate chips, walnuts, and toffee bits.
- To make large cookies, use 1/4 cup measuring cup or a large muffin scoop and drop the cookie dough onto a baking sheet.
- Or for a smaller size cookie use a small cookie scoop or spoon to drop the dough onto the cookie sheet.
- If making the larger cookie bake approx 15-18 minutes, until the edges are lightly brown.
- If making the smaller cookie bake approx 8-11 minutes, until the edges are lightly brown.
- Sprinkle lightly with sea salt flakes (optional)
- Transfer to a cooling rack to cool completely.
Notes
Nutrition
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