Irresistible Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
Decadent gluten-free cookies with brown butter, homemade toffee bits, and dark chocolate chunks. Chewy centers, crisp edges, and a gourmet twist on a classic.
- Prep Time: 20
- Cook Time: 12
- Total Time: 50
- Yield: 24 cookies 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (227g) butter, divided
1 cup (213g) brown sugar
1 teaspoon kosher salt
1 cup (227g) butter (cookie dough)
1 cup (213g) brown sugar (cookie dough)
½ cup (100g) granulated sugar
2 large eggs plus 1 large egg yolk
1 tablespoon milk of choice
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt (cookie dough)
¼ teaspoon instant espresso powder (optional)
1 â…” cups (250g) gluten-free measure-for-measure flour
½ cup almond flour
8 ounces high-quality semi-sweet or dark chocolate, chopped
1 cup homemade toffee bits
Flaky salt for sprinkling (optional)
Instructions
Line a large baking sheet with parchment paper.
Make the homemade toffee bits: Melt 1 cup butter in a saucepan. Whisk in 1 cup brown sugar and 1 teaspoon salt. Cook until smooth, thickened, and amber-colored (about 15 minutes). Pour onto parchment, let cool, then break into bits.
In a mixing bowl, cream 1 cup butter (cookie dough butter) with 1 cup brown sugar (cookie dough brown sugar) and ½ cup granulated sugar. Add eggs, egg yolk, milk, and vanilla extract. Mix until smooth.
In another bowl, whisk baking soda, baking powder, 1 teaspoon salt, espresso powder (if using), gluten-free flour, and almond flour. Add to wet ingredients in batches.
Fold in chocolate chunks and 1 cup toffee bits. Scoop dough into 24 balls on parchment-lined baking sheets.
Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers are still soft.
Sprinkle flaky salt on warm cookies, if desired.
Notes
Chill dough 30 minutes for cleaner edges.
Store toffee bits in an airtight container for up to 2 weeks. Freezes dough for up to 2 months.
Substitute almond flour with additional gluten-free flour if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 21g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg