I love adding toffee to cookies. It creates a sweet crunch in each bite that is just delicious. That’s why these gluten free Heath cookies may be my favorite cookies! They’re packed with toffee flavor, making them perfect for any occasion. Whether you’re searching for a sweet afternoon snack or a delicious Christmas cookie recipe, you’ll love these simple gluten free cookies!
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The combination of chocolate chips and toffee chips means these delicious gluten free Heath bar cookies are full of flavor. But just because they’re flavorful doesn’t mean they’re difficult to make! You can whip up the batter for these easy cookies in just a few minutes, which means they’re going to become one of your favorite cookies.
This easy recipe for gluten free toffee cookies uses just a handful of common ingredients! There’s no need to make your own gluten free flour blend. All you have to do is open your pantry and pull out a few simple ingredients to create your own delicious cookies in no time. And I bet they’ll become one your favorite gluten free Christmas cookies!
Gluten Free Toffee Cookies Recipe
To make these easy gluten free Heath bar cookies, you’ll need just a few simple ingredients — the most important being toffee bits. You can use Heath toffee bits for your cookies or chop up a few heath bars to create the toffee for your cookies.
To make these easy gluten free Heath cookies, you’ll need:
- Gluten free baking flour (I love Bob’s Red Mill 1-to-1 Baking Flour)
- Baking soda
- Brown sugar
- Chocolate chips
- Heath toffee bits
The first step to making your toffee cookies is to mix together the dry ingredients. Add your gluten free baking flour, baking soda, cornstarch and salt in a large bowl. Whisk the ingredients together until they’re well combined, then set the bowl aside for a few minutes.
Next, grab your softened butter and brown sugar. Use a hand mixer or stand mixer to cream the ingredients together until they’re light and fluffy. The best way to get the right consistency when creaming your butter and sugar is to use room temperature butter. Set the stick of butter on the counter around 30 minutes before you plan to start baking and it will be ready to cream when you’re ready to bake! Otherwise, you can soften your butter in the microwave — just be careful not to overheat the butter and melt it.
Add the egg and vanilla extract and beat the ingredients to combine them until they’re well mixed.
Then, grab your dry ingredients and add them to the butter mixture. Beat all the ingredients together until you get a smooth batter.
Finally, add your toffee bits and chocolate chips to the batter and fold them in until they’re well combined. There are a few different types of toffee you can use in your toffee cookies:
- Heath toffee bits: These handy baking bits are perfect for your toffee cookies. They’re usually found in the baking aisle with the chocolate chips. And they’re already chopped up and ready to go, making it super easy to add them to your cookie dough.
- Chopped up Heath bars: If you can’t find Heath toffee bits in your store, you can make your own! Simply grab a few toffee bars and chop them up with a sharp knife, then add them to the dough.
- Toffee bits: Another option is to use plain toffee bits in your cookies. You can find toffee bits in the baking aisle of most grocery stores. But if you plan to use plain toffee bits, I suggest increasing the number of chocolate chips in the recipe. Since I used Heath bits, which also include chocolate, your cookies will have less chocolate in them if you use plain toffee bits.
Gluten Free Heath Bar Cookies
After mixing in the toffee bits and chocolate it’s time to start forming your cookies! Use a tablespoon to scoop out the dough, then roll the ball between your fingers. Place each ball on a plate or baking sheet. At this point, it doesn’t matter how close they are together on the sheet because we’re not quite ready to start baking them.
When all the dough has been rolled into balls, place your dough in the refrigerator to chill for at least an hour. This will help keep your cookies from spreading as they bake, ensuring you get a nice, chewy cookie.
When you’re ready to start baking your cookies, place them on a parchment paper lined baking sheet around two inches apart. Press each cookie slightly with your hand to flatten it a little bit, then add a pinch of toffee bits to the top of the cookie, if you want.
Bake the cookies in the preheated oven for 10 to 12 minutes. You’ll know the cookies are done when the edges are golden brown and the tops are still soft. Remove the baked cookies from the oven and allow them to cool on the baking sheet for around five minutes, then transfer them to a wire cooling rack to cool completely.
Questions About Toffee Cookies
This easy gluten free cookie recipe is delicious and simple! But if you have questions as you’re baking, I probably have the answer!
Are Heath Toffee Bits gluten free?
Yes! Heath Toffee Bits are gluten free because Heath bars are gluten free. Heath bars and Heath toffee bits are both made from toffee and chocolate, both of which do not contain any gluten. That means they’re safe to add to your cookies.
Are toffee bits gluten free?
Like Heath toffee bits, plain toffee bits are also gluten free. Toffee is naturally gluten free, which means you can enjoy the sweet treat without worry.
Can I skip the chilling step?
I wouldn’t recommend skipping the chilling step. If you put the warm dough in the oven, you’ll end up with flat, crisp cookies. If you want to shorten the chilling step, place the dough in the freezer and freeze for around 30 minutes. Check the dough at the 20 minute mark to ensure it’s not frozen. You’ll want to keep an eye on your dough in the freezer because if it freezes all the way through, you’ll have to wait for it to thaw before you can bake it.
- 1 1/3 cups gluten free baking flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon salt
- 7 tablespoons butter, room temperature
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 1 ½ cups toffee bits
- Whisk together the flour, baking soda, cornstarch, and salt until well combined. Set aside.
- In a large bowl, beat together the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract and beat to combine.
- Add the dry ingredients and mix until well combined.
- Fold in the mini chocolate chips and toffee bits.
- Use a tablespoon to scoop out balls of dough. Roll the balls between your hands to smooth them, then place the balls on a plate or baking sheet and chill for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan. Press each ball down slightly with your hand.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are just beginning to brown.
- Allow the cookies to cool slightly on the pan, then transfer to a wire cooling rack to cool completely.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 123mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 1g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!