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!
I’m laughing right now because that little descriptive tag line above the picture is a lie. A flat out LIE!
It sounded all reminiscent and catchy when I was writing it, so I thought it would catch your attention. But I must tell the truth; my grandma never made me no oatmeal chocolate chip toffee cookies, EVAH! But wouldn’t that have been nice???
Now my grandma is a mean baker when it comes to her regular chocolate chip cookies, so I can only imagine that if she did whip up some oatmeal chocolate chip cookies with bits of toffee sprinkled throughout, they would be just as heavenly.
And I guess in about 25 years when I’m a cute old (well not that old) grandma myself, I could bake up a batch of these cookies for my grand kids and they’ll look back at that intro line and sure enough it will ring true blue!
So really I’m just lying in the present, but not the future. You okay with that? Good!
I usually don’t repeat recipes because it’s too darn fun to make something new. BUT…I’ve already made these cookies twice and I’m dreaming about making them a third time.
One of my good friends out here in Hawaii is gluten intolerant, so we like to exchange recipes/tips for gluten free baking. She brought me some amazing gluten free Valentine’s sugar cookies the other day that Braelyn just inhaled quicker than she could read the tag line on the conversation heart topper. She had me mix up a flour blend for her, and it worked really well. I’ll have to post a recipe sometime soon.
So when I made these chocolate chip oatmeal cookies, she’s the first person I texted to rave about my accomplishment. I think my text went something like this, “I just made the BEST COOKIES EVER!!!” And I’ve made a lot of cookies. Yes indeed!
She proceeded to text me back, “I’ll be there in 5 minutes!” Haha! And she was. And after eating a warm one off the cooling rack, she took a few more to share with her kids.
I was so pleased with these cookies that I brought them on our Valentine’s weekend camping trip with 15 other families. Yes, try coordinating camping with 15 other households. Oh wait, I didn’t. Somebody else coordinated it and I just signed up for food and tagged along. That’s the way I roll when it comes to organizing social functions. It’s worked out well for me thus far.
I was tickled when a lady sent out an email after the camping trip requesting the recipes for my yummy cookies and some decadent caramel drizzle brownies (a recipe I’m still waiting for, and I’m holding the forgotten baking pan hostage until I get it).
These Gluten Free Oatmeal Chocolate Chip Toffee Cookies are so dang good because they taste just like oatmeal chocolate chip toffee cookies. Confused?
Well, you see, I determine a recipe’s success based off of if it tastes gluten free or not. Well, these do NOT. They taste exactly the way you imagine a “chewy oatmeal cookie with slightly crisp edges right out of the oven” is supposed to taste to the rest of the world that can eat them whenever they want…like me…but, hey, I’m not gonna rub that in your face. That would be rude.
And to show my compassion for all you fellow gluten free buddies of Braelyn’s, I have created this recipe for you.
These cookies are perfectly chewy from the halfway melted butter combined with a mixture of cane and dark brown sugar. It is important to halfway melt the butter. It creates more of a caramely bind than just using softened butter and is essential to these cookies holding together without the use of xanthan gum. And you MUST let them cool on the pan. They will not be set in the center right when you take them out. But after completely cooling, they will have that coveted chewy center.
On top of the chew being spot on, these cookies are loaded with all kinds of yummy texture. There are the old fashioned rolled oats combined with the chewy toffee and melty chocolate chips. It’s a happening mix-ins party up in each cookie. Every bite of these cookies is the perfect bite with just the right ratio of oats to toffee to chocolate. Yes, PERFECTION!
I also loved that these cookies stayed edible for a day or two. You could store them for up to 3 days at room temperature or a week in the fridge, but I’m a cookie snob. I really only like my cookies the day they’re baked. Even the day after isn’t quite as good. But these were still pretty yummy the next day. At least everyone at the camp out thought they were because they were all gone by the end of dinner. Not a cookie left in sight.
So if you’re a grandma…make these! If you have a grandma…tell HER to make these! Or if you are just wishing your grandma was here…make these! Either way, you will enjoy all the loveliness of an amazing cookie.
What kind of cookies did your grandma make?
- 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
- 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.
- 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.
- Using a wooden spoon, stir in oats, toffee bits, and chocolate chips. Mix until evenly distributed.
- Coven dough with plastic wrap and chill in the fridge for 4-6 hours.
- Once ready to bake, Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- 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.
- 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.
- Store cookies in airtight container at room temperature for up to 3 days or in freezer for up to 3 months.