Gluten Free Oatmeal Chocolate Chip Toffee Cookies
 
Prep time
Cook time
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Take a trip back to your childhood with these chewy Gluten Free Oatmeal Chocolate Chip Toffee Cookies. They're just like grandma used to make!
Author:
Serves: 2 dozen cookies
Ingredients
  • 1 stick salted butter, halfway melted
  • ⅔ cup cane sugar, or regular sugar
  • ⅓ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ½ cup sweet sorghum flour
  • ⅓ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
  • 1⅔ cup gluten free old fashioned oats (not instant or quick cooking)
  • ½ cup Heath toffee bits (chocolate covered or regular)
  • ⅓ cup chocolate chips, plus more for topping
Directions
  1. In a medium to large microwave safe mixing bowl, heat cold butter for 30-40 seconds until stick is about halfway melted. Add cane sugar and dark brown sugar. Beat until smooth. Add egg and beat on low until combined. Add vanilla and mix until incorporated.
  2. In a smaller mixing bowl, sift together salt, baking soda, cinnamon, sorghum flour, brown rice flour, almond flour, potato starch, and tapioca starch. Add to wet ingredients and mix until smooth.
  3. Using a wooden spoon, stir in oats, toffee bits, and chocolate chips. Mix until evenly distributed.
  4. Coven dough with plastic wrap and chill in the fridge for 4-6 hours.
  5. Once ready to bake, Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  6. Roll dough into walnut sized balls and place 2" apart on cookie sheet, arranging one cookie sheet at a time to keep dough cold. Return remaining dough to fridge.
  7. Gently press 4-5 chocolate chips on top of cookie dough balls, being careful not to flatten dough. Bake one pan at a time for 11-13 minutes until golden brown on edges and lightly golden on top. Remove from oven and cool completely on cookie sheets until set. Repeat with remaining dough.
  8. Store cookies in airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-oatmeal-chocolate-chip-toffee-cookies/