The most delicious gluten free toffee chocolate chip cookies EVER! {Dairy free options}

September 20, 2019

Something people all around the world love are cookies! Oatmeal raisin, Sugar cookies, double chocolate, snickerdoodle…. and the list can continue. There are so many different types and every one is unique to itself. Some are simple and others are pilled and stuffed with various fruits and candies. Yes, all these cookies taste AMAZING but there is something delicious about a simple chocolate chip cookie. The ooey gooey chocolate chips which melt in your mouth. 🙂 Yum!

So you must be thinking right about now, why in the world am I making you hungry talking about warm chocolate chip cookies? Well that’s because I am finally sharing my much anticipated chocolate chip cookie recipe! I have been working hard on this recipe and perfecting it for many weeks so you can imagine the excitement in me because i am so happy to finally share it with y’all

Now this is not like your average cookie recipe. It takes your run of the mill chocolate chip cookie and raises it 10 + notches. So buckle your seat belts because my recipe is taking you to another level!


Refrigeration: 1 hr. Refrigerate overnight if you want to make this recipe the night before.

Total time: 1 hr 42 min

Makes: 8-10 cookies

Ingredients

  • 1/2 cup butter (melted) – use earth balance butter sticks for dairy free version
  • 1/2 cup brown sugar tightly packed
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup gluten-free flour
  • 1/4 cup corn starch
  • 1/2 cup dairy free chocolate chips or your favorites
  • 1/2 cup heath bar brickle

Directions 

  1. In a mixing bowl combine melted butter, brown and white sugar. Mix until everything is incorporated. Then add vanilla and egg- mix until a creamy mixture forms
  2. Add salt, baking soda, gluten-free flour, corn starch- mix until dough forms. Dough will be sticky to work with. Add chocolate chips/ chunks & heath bar brickle. Mix until evenly distributed.
  3. Cover dough and place in fridge for 1 hour or overnight. Setting in the fridge produces a better tasting and easier to work with cookie. This step is vital so be sure to not skip it.
  4. Preheat oven to 350 F. Butter baking sheet or use parchment paper. Using a 1/4 cup measuring cup scoop out dough until the cup is full, place on baking sheet, repeat with remaining dough.
  5. Bake for 16-17 minutes or until the edges are golden brown and middle is soft.
  6. Then transfer to cooling rack for 10 minutes or if you can’t resist eating them just let them sit for 3 minutes, they will be soft and gooey.
  7. To store them use an airtight container or plastic baggie. They can be kept for up to a week (fresh) or if you want you can freeze them then reheat in a microwave.
  8. ENJOY 🙂

The most delicious gluten free chocolate chip cookies EVER!

theresahealey.com
{Dairy free options available}
Prep Time 1 hr 42 mins
Cook Time 17 mins
Course Dessert
Servings 10 cookies

Ingredients
  

  • 1/2 cup butter (melted) – use earth balance butter sticks for dairy free version
  • 1/2 cup brown sugar tightly packed
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup gluten-free flour
  • 1/4 cup corn starch
  • 1/2 cup dairy free chocolate chips or your favorites
  • 1/2 cup  heath bar brickle

Instructions
 

  • In a mixing bowl combine melted butter, brown and white sugar. Mix until everything is incorporated. Then add vanilla and egg- mix until a creamy mixture forms
  • Add salt, baking soda, gluten-free flour, corn starch- mix until dough forms. Dough will be sticky to work with.
  • Add chocolate chips/ chunks & heath bar brickle. Mix until evenly distributed.
  • Cover dough and place in fridge for 1 hour or overnight. Setting in the fridge  produces a better tasting and easier to work with cookie. This step is vital so be sure to not skip it.
  • Preheat oven to 350 F. Butter baking sheet or use parchment paper.
  • Using a 1/4 cup measuring cup scoop out dough until the cup is full, place on baking sheet, repeat with remaining dough.
  • Bake for 16-17 minutes or until the edges are golden brown and middle is soft.
  • Then transfer to cooling rack for 10 minutes or if you can’t resist eating them just let them sit for 3 minutes, they will be soft and gooey.
  • To store them use an airtight container or plastic baggie. They can be kept for up to a week (fresh) or if you want you can freeze them then reheat in a microwave.
  • ENJOY 🙂

Re-create this recipe and tag @gluten.free.t on instagram!

Thanks for reading today’s post and checking out my blog. Next blog post → Monday! 

𝐻𝒶𝓋𝑒 𝒶 𝑔𝓇𝑒𝒶𝓉 𝒹𝒶𝓎!

How ya feeling today?!
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4 Comments

  • cassie1128gmailcom

    September 20, 2019 at 7:43 am

    Yum!

    I like the idea of adding the Heath Bar pieces…
    Great idea!

    I look forward to trying these.

    1. DIYLifestyle

      September 20, 2019 at 5:22 pm

      Thanks! 👍🏼 and the heath bar takes these cookies to the next level 😁😋

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