Making a tasty gluten-free cookie is no small feat, but you will not be disappointed by these Gluten-Free Chocolate Toffee Cookies. The combination of flours give them that crispy-on-the-outside, chewy-on-the-inside texture that is so irresistible. And how can anything with skor bars inside NOT be divine?
- ¼ cup unsalted butter
- 1 pound good quality bittersweet chocolate (not unsweetened)
- 1 ¾ cups light brown sugar (packed)
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons coconut flour
- 3 tablespoons brown rice flour
- 2 tablespoons tapioca flour
- ¼ teaspoon xanthum gum
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 9 ounces (6 bars) chocolate-covered toffee bars (such as Skor or Heath), coarsely chopped
- In a double boiler set over simmering water, melt butter in the top of the double boiler. Once the butter is melted, turn off heat and stir in chocolate. When completely melted and smooth, remove from heat and cool to room temperature.
- In a medium mixing bowl, beat sugar and eggs until well mixed; about 2-3 minutes. Beat in chocolate/butter mixture then add vanilla.
- In a small mixing bowl, mix coconut flour, brown rice flour, tapioca flour, xanthum gum, salt and baking powder until combined.
- Stir flour mixture into the sugar/chocolate mixture then add toffee; do not overmix.
- Chill batter until firm; about 30-45 minutes.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter using ⅛ cupful’s, spacing cookies about 2 inches apart.
- Bake just until tops are dry and a little crackled but cookies are still soft to touch; about 10 minutes.
Submitted by Sue George, owner of Harvard Sweet Boutique