Brown Butter Toffee Chocolate Chip Cookies
Delicious and chewy gluten free chocolate chip cookies with browned butter and toffee bits.
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These browned butter toffee chocolate chip cookies are so delicious, you would never know that they're gluten free!
They're chocolatey, crispy on the outside, chewy and soft on the inside, with that nutty brown butter aroma and delicious toffee crunch. This cookie might take a bit longer than your average chocolate chip cookie to make, but they are so worth it.
We'll walk through each step of this amazing cookie making process, from the browning of the butter to the assembly of the cookies. These will be the last gluten free chocolate chip cookie recipe you'll make!
First step of this process is to brown 2 sticks of butter. This will take anywhere from 5-10 minutes depending on your stove. When you start seeing the specks on the bottom of your pan start browning, do not step away. As the timeframe when your butter is slightly browned to burnt is very short.
Once the butter develops a nutty aroma and is perfectly browned, pour into a large bowl. Set aside to cool or refrigerate for 10-15 minutes.
Next, you'll have to mix together your dry ingredients. Combine the oat flour, oats, gluten free flour, baking soda, salt, and cinnamon. Give that a good whisk and set aside.
Once your brown butter has cooled to room temperature, add the brown sugar and granulated sugar to the bowl.
Cream the sugar and butter together until light and fluffy as seen below. Make sure you don't rush this step. Ensure you scrape down the sides of the bowl as needed.
Add the eggs and vanilla to the creamed butter/sugar mixture.
Mix until well combined. Add the dry ingredients in 2 batches and mix until just combined. Ensure you don't overmix at this stage.
Finally, you will need to add your chocolate chips and toffee pieces and fold gently with a spatula. I like to add half chocolate chips and half chopped semi-sweet chocolate. For the toffee, I make my own homemade toffee, which you can find linked here: glutenfreedelicious.com/homemade-toffee. It's super easy to make and definitely beats the store bought version.
Using a large cookie scoop (about 3 tablespoons), portion out the dough in a baking sheet lined with parchment paper.
Refrigerate for at least 2 hours, but ideally overnight.
Once the dough has been chilled, preheat your oven to 300°F. Place dough balls on baking sheet lined with parchment paper 2-3 inches apart and bake for 20-23 minutes. Remove from the oven and sprinkle with flakey sea salt. Let the cookies cool for 15-20 minutes.
To see a step by step video on assembling these gluten free brown butter toffee chocolate chip cookies, watch the video below.
- 2 stick unsalted butter
- 1/2 cup oat flour
- 1/4 cup oats
- 2 1/2 cup gluten free flour (add 1/2 tsp xanthan gum if your flour blend does not have this)
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cup chocolate chips (I like to use half chocolate chips and half chopped chocolate)
- 1 cup toffee bits
- flakey sea salt (optional to sprinkle over cookies)
Melt the butter in a small skillet or saucepan over medium heat. Swirl the butter occasionally and continue cooking until foamy and starts developing a nutty aroma (will take 5-10 minutes depending on your stove). Once browned, remove from heat and pour into a large mixing bowl. Set aside to cool.
In a medium bowl, whisk together the oat flour, oats, gluten free flour, baking soda, salt, and ground cinnamon.
- Once browned butter has cooled, add brown sugar and granulated sugar. Cream together until light and fluffy.
- Add vanilla and eggs to the butter mixture and mix until fully combined.
- Add the dry ingredients and mix until just combined.
Fold in the chocolate chips and toffee pieces until evenly distributed.
- Using a large cookie scoop, scoop dough onto a parchment lined baking sheet. Chill for at least 2 hours, but ideally overnight.
- Preheat oven to 300°F. Place cookies 2-3 inches apart on a parchment lined baking sheet and bake for 20-23 minutes.
Remove from oven and allow to cool for 15-20 minutes. Sprinkle with flakey sea salt if desired.