Gluten-Free Dark Chocolate Toffee Cookies (Printable Version)

Chewy gluten-free cookies packed with dark chocolate and crunchy toffee bits

# What You'll Need:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 cup dark chocolate chunks or chips (60–70% cacao)
11 - 3/4 cup gluten-free toffee bits

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
04 - Beat in the eggs one at a time, then add vanilla extract and mix until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the dark chocolate chunks and toffee bits using a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are golden and the centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture hits that perfect sweet spot between crispy edges and chewy centers
  • Even people who eat gluten-free cannot tell these are anything other than incredible cookies
02 -
  • Gluten-free flour needs time to hydrate. If your dough feels crumbly, let it sit for 10 minutes before scooping.
  • These cookies freeze beautifully unbaked. Scoop onto a baking sheet, freeze until solid, then transfer to a bag and bake straight from frozen for fresh cookies anytime.
03 -
  • Weigh your flour instead of using cup measurements for the most consistent results
  • Room temperature ingredients make a huge difference in how the dough comes together

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