Guess what y’all, I’m going gluten-free! Okay, so maybe not forever but these gluten-free chocolate toffee cookies had me seriously considering it.
Since I was between apartments while traveling to San Diego last week, one of my future neighbors agreed to hold onto a whole bunch of my stuff. I really wasn’t looking forward to leaving it lying in the backseat of my car while it was parked at the airport so I was so grateful to borrow some space in her living room!
While we aren’t unpacked by any means, I had enough of my kitchen stuff handy by mid-week to pay back my new neighbor in the best way I know how – with baked goods! She’s gluten-free so I decided to challenge myself by delving into the realm of gluten-free baking. It was a fun change from my usual glutton-full baking. Is that a word? If you’ve seen my Instagram you can probably guess what I’m trying to say.
Baking a gift for someone you don’t know very well is always a little tricky. Obviously you want to make something they’ll like but you also don’t want to give them a 10 page survey to hone in on their preferences. I’ve only met a handful of people in my life who don’t like chocolate so unless told that someone specifically tells me they don’t eat it, chocolate is always a safe bet!
When making gluten-free cookies, there are two options – skipping flour altogether and going with a fudgey brownie cookie or opting for gluten-free flour. If like me you impulse buy a giant bag of gluten-free flour and find yourself determined to use it all up, make sure to read these tips on baking with gluten-free flour from Very Well. If you’re used to baking with regular flour, this isn’t going to behave the same way so make sure you use a binding agent like xanthan gum to mimic how gluten behaves in flour.
I didn’t want to mess with the ratios too much before fully understanding the ingredients so these cookies are adapted from a recipe from My Gluten Free Kitchen.
Do you have any experience baking gluten-free treats? Give me ideas for what I should try next!
- 2 cups (250g) gluten-free flour
- ½ teaspoons (2g) xanthan gum
- ½ cup (60g) cocoa powder
- 2 teaspoons (9g) baking powder
- ½ teaspoon (3g) salt
- 12 ounces dark chocolate chunks
- 10 tablespoons butter, softened
- 1 ½ cup (300g) brown sugar
- ½ cup (100g) granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 ½ cup toffee bits
- In a large bowl, whisk together the flour, xanthan gum, cocoa powder, baking powder and salt. Set aside.
- In a microwave-safe bowl, microwave chocolate chunks in a microwave in 30 second increments, stirring between each one until fully melted. Set aside.
- In a stand mixer, cream together the butter, brown sugar and granulated sugar until lighter in color, about 3 minutes. Beat in eggs one at a time followed by the vanilla and the melted chocolate. Turn the mixer speed to low and mix in the dry ingredients until just combined. Using a spatula, gently mix in the toffee bits.
- Cover batter and let sit at room temperature for about at least 15 minutes while you preheat the oven to 350 degrees. Scoop tablespoon-sized dough balls onto a baking sheet and bake for 10 minutes. Let cool on baking sheet for another 10 minutes before transferring to a cooling rack.