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Gluten-Free Toffee Chocolate Chip Cookies

Packed with toffee bits and chocolate chips, these easy gluten-free toffee chocolate chip cookies are gloriously chewy and sinfully soft. With the perfect balance of sweet and salty, don’t be surprised when everyone reaches for a second or third cookie. There’s even a vegan option included in the recipe!

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Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

The Best Toffee Chocolate Chip Cookies

Maximum chewy and maximum tasty, toffee chocolate chip cookies are an elevated take on a classic. Each gluten-free cookie is loaded with toffee bits and chocolate chips for the most scrumptious combination. You are going to love this simple chocolate chip toffee cookie recipe. Here’s why:

So Easy To Make – 10 ingredients and 20 minutes to make.

Perfect For Any Occasion -Whether it’s a party, a family dinner, or simply because it’s the weekend, these toffee chocolate chip cookies feed a crowd and everyone loves them.

Not Too Sweet – Not too sweet and not too salty; they are perfectly balanced.

Dietary/Lifestyle Friendly – Gluten-free, dairy-free, vegan, lactose-free, egg-free, or “regular” this recipe can be adjusted to suit your specific lifestyle and/or dietary needs.

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

Allergy-Friendly Toffee Chocolate Chip Cookie Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Flour: I made this with XO Baking Co. gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Brown Sugar: You can use light or dark brown sugar. I used light. Cane sugar, coconut sugar, or date sugar will also work.

Light Corn Syrup: Golden syrup, agave, maple, honey, molasses, and even brown rice syrup will all work as equal substitutions. Note that each substitution can change the flavor and color of the cookie.

Chocolate Chips: I love to bake with Pascha semi-sweet chocolate chips. You can use any type that suits your flavor and/or dietary preference.

Toffee Bits: I made a batch of homemade dairy-free/vegan toffee for these cookies. The recipe is from Those Vegan Chefs and is super easy. You could also use Chimes vegan toffee or, if you are not dairy-free or vegan, you could use regular toffee bits such as Chipits or Heath.

Eggs: Calling for 2 large eggs, this recipe can be adapted for egg-free and vegan but using 2 flax eggs instead.

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

Step-By-Step Instructions

1. Preheat the oven to 350ºF and prepare 2 cookie sheets with parchment paper. Set aside.

2. Combine the butter, brown sugar, and granulated sugar, and cream together on high for two minutes.

3. Add in the eggs and corn syrup and mix together until smooth and fully combined.

4. Measure in the flour, salt, and baking soda and mix until a dough forms.

5. Pour in the toffee bits and chocolate chips and mix until just combined. 

6. Scoop the cookie dough onto the prepared cookie sheets and bake for 9-11 minutes or until the edges are set and the center appears slightly under-baked.

7. Remove the cookies from the oven and allow them to fully cool on the pan.

8. Top with coarse sea salt if desired and enjoy!

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

Chewy Toffee Cookie Recipe Tips & Tricks

Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, be sure to spoon, not scoop, the flour out of the container and into the measuring cup. 

Baking Time: To keep these cookies soft and chewy, do not over-bake. You want the edges just set. If they’ve turned golden, you’ve baked the cookies too long.

Baking Location: I always recommend baking cookies one sheet at a time in the middle rack. This allows the heat to properly circulate around the cookies for an even bake.

Round Cookies: Sometimes an errant chocolate chip or toffee bit will come out slightly wonky. Don’t sweat it. Use a butter knife or overturned glass to gently re-shape the edges as soon as they come out of the oven.

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

Dairy-Free Toffee Chocolate Chip Cookie FAQs

What Makes Cookies Chewy Instead of Crunchy?

The perfect combination of brown sugar, corn syrup, and under-baking all factor into creating the most gloriously chewy cookie.

Can I Make These Vegan?

Yes, see the above section for ingredient substitutions.

Am I Able to Half the Recipe?

Absolutely. You can also double or even triple the recipe as well.

How Do I Keep Them Chewy?

Store these ultra-chewy toffee chocolate chip cookies in an airtight container at room temperature for up to 5 days. I personally think they are yummiest on days 2 and 3. Alternatively, they can also be frozen for up to 6 months.

Can I Use Other Add-Ins?

Sprinkles, pecans, walnuts, or chocolate chunks. You can add any kind of treat to this toffee chocolate cookie recipe. Get creative! 

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

How To Serve And Store

Enjoy as is, with a scoop of ice cream, or a cup of coffee or tea.

Store any leftover gluten-free toffee chocolate chip cookies in an airtight container for up to 5 days or frozen for up to 6 months.

The Easiest Gluten-Free & Vegan Toffee Chocolate Chip Cookies

Full of sweet/salty yum and wonderfully chewy, these easy gluten-free and dairy-free toffee chocolate chip cookies are a delicious twist on a classic that everyone will love. Packed full of toffee bits and chocolate chips these scrum cookies are the perfect afternoon or weekend treat.

With an adaptable ingredient list, you can tailor this recipe to suit all dietary or lifestyle needs so everyone can enjoy a cookie

I would love to know if you make this toffee chocolate chip cookie recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

More Delicious Toffee & Chocolate Inspired Recipes

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Light golden brown gluten-free toffee chocolate chip cookies packed full of dark brown chocolate chips and dark golden orange toffee bits.

Gluten-Free Toffee Chocolate Chip Cookies (Vegan Option)


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  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 28 Cookies 1x
  • Diet: Gluten Free

Description

Packed with toffee bits and chocolate chips, these easy gluten-free toffee chocolate chip cookies are gloriously chewy and sinfully soft. With the perfect balance of sweet and salty, don’t be surprised when everyone reaches for a second or third cookie. There’s even a vegan option included too.


Ingredients

Units Scale

Toffee Chocolate Chip Cookies

  • 1 cup (227g) dairy-free salted butter, room temperature
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature *can sub 2 flax eggs for vegan
  • 1/3 cup (78ml) light corn syrup
  • 3 1/2 cups (448g) gluten-free flour 1:1 baking blend *see note
  • 1 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (360g) dairy-free toffee bits *see note
  • 1 cup (240g) dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350ºF and prepare two large cookie pans with parchment paper.
  2. In a stand mixer or large mixing bowl with electric beaters, cream the butter, brown sugar, and granulated sugar together on high for 2 minutes or until light and fluffy.
  3. Add in the eggs (or flax eggs) and corn syrup and mix until smooth and combined.
  4. Add in the flour, salt, and baking soda and mix on low until a dough forms.
  5. Gently mix in the toffee bits and chocolate chips until just combined.
  6. With a large 3-tablespoon cookie scoop, place the cookie dough on the prepared cookie pans and bake for 9-11 minutes or until the edges are set but the center is still slightly underbaked.
  7. Remove from the oven and allow to fully cool on the cookie sheet. Top with coarse sea salt if desired and enjoy!
  8. Store leftover cookies in an airtight container at room temperature or in the fridge for up to 5 days or frozen for up to 6 months.

Notes

Gluten-free flour blends and toffee bits are all going to vary in weight. I highly encourage you to use the cup measurement for both.

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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