Gluten-Free Walnut Toffee Chocolate Chip Cookies (Edit recipe)

Stillwood Kitchen

128 recipes
|
147 followers

A delicious gluten-free cookie that's filled with walnuts, chocolate chips and toffee bits.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 30

Ingredients

1 cup Butter, Unsalted, Softened
1 cup Granulated White Sugar
1 cup Brown Sugar, Light or Dark
2 Eggs, Large
1 tsp Vanilla Extract
3 cups Gluten-Free Flour, with xanthan gum in the mix
.5 tsp Salt
1 tsp Baking Soda
1 cup Milk Chocolate, Can use, dark or semi-sweet chocolate chips
1 cup Heath Milk Chocolate English Toffee Bits, make sure there is chocolate in this toffee mix
.5 cup Walnuts, Finely Chopped
1 pinch Maldon Sea Salt Flakes, Optional

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

These can be made using regular flour. Just substitute in regular all-purpose flour for gluten-free flour. Try to use the toffee bits with chocolate in the mix for more flavor.Cooking times are approximate as all ovens are different. I suggest checking at the lowest time and adding if needed. Full batch makes approx 30 large 1/4 cup cookies 1/2 batch makes approx 15 - 17 large 1/4 cup cookies The cookie dough freezes well, to bake just remove from freezer and bake frozen, keep in mind cook times may vary.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	11 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	134 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.