Gluten Free Brown Butter Toffee Cookies - A chewy center with crispy edges, a subtle hint of nuttiness from the browned butter, bits and pieces of Almond Toffee Bark for some texture, clearly plenty of dark chocolate and flaky sea salt. Those cookies have turned into the most popular recipe on my website and I don’t blame you - they are my favorite too.
Most of my recipes start with some random leftovers I have in my fridge or pantry and I am tired of looking at them. This is how the Toffee Cookie came to life. During the cold months in Chicago, I make a lot of Almond Toffee Bark. A buttery, chocolatey treat. And there are always bits and pieces leftover I can’t gift friends. For this recipe though I use heath bars which are widely available and gluten-free. Horray!
If you love candy and cookies, make sure to check out my recipe for Gluten Free Snickers Cookies.
Jump to:
- Recipe Ingredient Notes
- A note about Gluten Free Flour Blends
- Why chill cookie dough?
- How to make brown butter
- How do you fix dry gluten-free cookies?
- FAQ for Gluten Free Toffee Cookies
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: For this gluten-free toffee cookie recipe, I recommend using a gluten-free flour blend like Bob's Red Mill 1-to-1. If your blend does not include xanthan gum, I recommend adding 2 teaspoons of xanthan to this recipe.
Toffee: Store-bought toffee, like heath bars, works great here. Make sure when you purchase store-bought toffee that it is indeed gluten-free (Heath Bars are gluten-free!)
Brown Butter: This recipe calls for brown butter. This additional step browns the butter before creaming it with the sugars to give it extra nuttiness. Brown butter is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter.
Chocolate: I use dark chocolate chunks (60%) in this recipe for Gluten-Free Brown Butter Toffee Cookies but also topped the finished cookies with large chocolate chips to create big puddles. What works great here also are broken-up pieces of chocolate bars.
A note about Gluten Free Flour Blends
I test every recipe shared on my website with 2-3 different gluten-free flour blends including my own blend.
Not all gluten-free flour blends are created equally. Cup4Cup works the best for delicate applications, King Arthur Measure for Measure is great for a baked good where you want structure and Bob’s Red Mill 1 for 1 is great for cookies and cakes. I did an extensive bake-off which you can find more about here: The Cookie Bake Off.
Please remember – you can NOT substitute a gluten-free flour blend with one single product such as almond flour or coconut flour. You will receive the best results when using blends. I understand not everyone has access to products available in the US. But, you can always contact me and ask for help with the flours you have access to. When you do contact me, please include a link to the product you plan on using and which recipe you would like to make.
Why chill cookie dough?
Chilling the cookie dough for gluten-free potato chip toffee cookies (or any cookies) prevents cookies from spreading out too quickly once they’re in the oven. It allows the fat in your dough to solidify (harden back up).
Also during chilling your dough will develop flavors (kinda like marinating). The liquids in your dough (eggs) get a chance to hydrate the starches found in your flour. This hydration makes the dough less wet, concentrating the flavors and you will be rewarded with an even bake and golden brown cookies.
How to make brown butter
Brown butter (also known as beurre noisette) is just butter that's been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.
If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Make sure to use a heavy-bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It's not only amazing in baked goods but also makes a fabulous "finishing butter" for roasted vegetables.
Step 1: Place your butter, straight from the fridge, in a heavy bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)
Step 2: Let the butter melt and allow it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.
Step 3: Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan. Brown butter can burn very quickly at this point.
Step 4: Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling for 10-15 minutes before proceeding with the recipe.
If you are not planning on using the brown butter right away in a recipe, allow for it to cool completely before placing it in your fridge for up to 14 days. Use as directed in my recipes.
How do you fix dry gluten-free cookies?
There are a few reasons why gluten-free cookies may turn out dry. The recipe has not been made as directed/written on the recipe card. Changing ingredients such as eggs or the amount of sugar used can cause the cookies to be crumbly and fall apart. Sugar not only adds sweetness to the recipe but also moisture. Especially brown sugar which also contains molasses. Another reason may be that the cookies have been overbaked. Cookies will continue to bake on the sheet tray after removing them from the oven for several minutes.
FAQ for Gluten Free Toffee Cookies
To freeze this cookie dough, scoop the cookies and place them on a sheet tray big enough to fit your freezer. I love using my ¼ sheet pan for this task. Once the cookie dough is fully frozen, transfer it to an air-tight container or ziplock bag. Freeze for up to 3 months.
When ready to bake your frozen cookie dough, preheat your oven to 350F and arrange 6 cookies on a parchment-lined sheet tray. Once your oven is preheated, bake them as instructed in the recipe. You may need to add an additional 2-4 minutes depending on your oven.
To get perfectly round cookies, I like to use a round cutter or bowl that's slightly larger than my cookies and "scoot them". This will shape them into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies.
Yes, Heath Bars are gluten-free and even have a gluten-free label on their back as well are listed on Hershey's Website as gluten-free.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Brown Butter Toffee Cookies
Gluten Free Brown Butter Toffee Cookies – A chewy center with crispy edges, a subtle hint of nuttiness from the browned butter, bits and pieces of Almond Toffee Bark for some texture, clearly plenty of dark chocolate and flaky sea salt. Those cookies have turned into the most popular recipe on my website and I don’t blame you – they are my favorite too.
Ingredients
- 226 grams unsalted butter
- 2 Tablespoons Water
- 215 grams light brown sugar
- 100 grams granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 400 grams Gluten Free Multi-Purpose Flour (containing xanthan gum)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 250 grams dark chocolate chunks
- ½ cup chopped up toffee
- Toffee and Dark Chocolate Wafers for garnish
- Flaky Sea Salt such as Maldon for finishing
Instructions
How to make Brown Butter
- If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Cut butter into small cubes and place in a small saucepan over medium heat.
- Let the butter melt and then begin cooking.
- Stir frequently and watch the butter.
- Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. Remove from the heat and transfer into a heat-proof bowl. Allow the butter to sit at room temperature for 30 minutes or longer for it to become solid again.
How to make Cookie Dough
- In the bowl of your stand mixer combine browned butter, 2 tablespoons of water, both sugars, vanilla, and salt, and beat at medium speed for 6-8 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible rubber spatula.
- In a large bowl sift together the gluten-free flour, baking powder, baking soda, and salt in a separate bowl.
- With the mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides.
- With the mixer on low, slowly add the dry ingredients to the butter mixture. Mix until just combined.
- Add your chocolate chunks and toffee bits at a low speed just to combine. You don’t want to overmix and break up all the toffee bits.
- Set the batter aside and let the dough rest for at least 4hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
Baking Instructions
- Once your gluten- free cookie dough has rested peacefully in the fridge for an extended time, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
- Preheat your oven to 350F and line a sheet tray with parchment paper.
- Arrange 6 cookie dough balls on the prepared baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 6-8 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven). Once they turn lightly golden and begin to set, remove from oven and top with additional toffee and chocolate wafers. Place back in the oven for roughly a minute. Just until the chocolate starts to melt.
- Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this. Sprinkle with flaky sea salt. Allow the gluten-free cookies to cool for 5-10 minutes on the baking pan before moving to a wire rack to cool completely.
- Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.
Notes
All Purpose Flour: This recipe can be made with "regular" All Purpose Flour. Please replace the gluten free flour with 340 grams of AP
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 276
Calories are a guestimate and randomly generated.
Willow says
I made these and they tasted amazing!! The browned butter really gives it a great flavor.
Lauren says
These were amazing! The combo of the toffee, dark chocolate, browned butter and sea salt is a stellar combo. I ended up scooping smaller and froze some of the scooped cookie dough. It held up and baked perfectly!
Kaitlin says
Made the cookie base and added my own combo of chopped dark chocolate and butterscotch chips and oh my dear goodness they’re amazing! Using your trick to make them round also made them picture perfect circular cookies which was a great tip! Adding this recipe to my list of favorites
Only substitute I used: equal weight Better Batter flour
Daniela Weiner says
Thank you for the feedback regarding Better Batter! I am just starting to use their products and since it's a women-owned business I would like to support Naomi more.
Sally says
Love these cookies. They were a hit with my hubby and neighbor! Thank you, Daniela!
Kristin says
I made these for Father’s Day and everyone loved them!
NIVI says
Can I use regular all purpose flour for this recipe?
Daniela Weiner says
Yes, please use 320 grams of All Purpose Flour instead of the gluten free flour. Everything else stays the same.
Thank you!
Lynn Allan says
I have made MANY gluten free cookies and these certainly stand out from the rest. The texture was spot on and I tried VERY hard to discriminate a gluten free taste but there was none to be had. Well done! Definitely a keeper!
Katie says
Love these flavors! This recipe makes beautiful cookies!
nancy says
damn these cookies are so yummy!
Cindy says
Another batch is just out of the oven. We love these cookies! Texture and taste is perfect.