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 – Use unsalted butter
Sugar – Regular granulated sugar
Eggs – 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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