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 cookies, make sure to check out my recipe for Gluten Free Snickers Cookies.
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 chookie 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 for 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.
FAQ for Gluten Free Toffee Cookies
Can I freeze this cookie dough?
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.
How do I bake the frozen cookie dough?
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.
What is the cookie scoot?
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.
Can I use “regular” all-purpose flour in this recipe?
Of course. Please use 320 grams of all-purpose flour in this recipe
Are Heath bars gluten free?
Yes, Heath Bars are gluten-free and even have a gluten-free label on their back as well are listen on Hershey’s Website as gluten-free.
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 very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. 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.
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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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.
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- 226 grams unsalted butter
- 2 Tablespoons Water
- 215 grams light brown sugar
- 99 grams granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 385 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
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.
- 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.
This recipe can be made as is with All Purpose Flour.
Amount Per Serving: Calories: 271Protein: 3g