Crispy edges, soft centers, and loaded with chocolate, coffee and toffee flavors throughout, these gluten-free Coffee Toffee Cookies are one of my absolute favorite cookies.
I love toffee… and coffee… and chocolate…
FORGET IT. They’re incredible.
Cookies are easily my favorite dessert too.
So, here’s the recipe for my gluten-free Coffee Toffee Cookies. These easy cookies:
- have crispy edges and soft centers
- are made in one bowl
- have no chill time
- are loaded with chocolate, coffee and toffee bits
With just a couple extra special ingredients, you take your basic chocolate chip cookies to the next level.
I think these gluten-free Coffee Toffee Cookies are a great Christmas cookie (cause who else needs a little extra caffeine during the Holiday season?! I do!). I think they’re also great for Fall or Winter, since they’re filled with cozy flavors.
So start looking for heath bits and instant espresso, and get ready to bake some cookies!
There’s a few cookie tips and tricks first, though.
Be sure to use a high quality gluten-free flour blend (with xantham gum). I do not recommend trying to substitute any other flours in it’s place.
I like to add a little cornstarch to my cookie batter for an extra tender cookie, but it’s not necessary. Feel free to omit it.
Next, make sure your butter is softened, not melted. If it’s too hot and thin, the cookies themselves will also be too warm and spread too thin. You want butter that you can push a finger in, but still holds its form as a stick.
Use instant coffee granules, not regular coffee grounds. The instant coffee granules will blend in with your butter and sugars and create a nice and strong coffee flavor. If you want just a hint of coffee, you may want to reduce the coffee granules to only 2 teaspoons.
I think 1 tbsp of instant coffee is best because it gives a strong coffee flavor without it being overpowering. So, you’ll still enjoy the pops of toffee bits throughout.
The other star in these Coffee Toffee Cookies is the heath bits. They’ll give you irresistible chunks of toffee throughout. I like to add in chocolate chips as well, because toffee and chocolate go together like carrots and peas. 🙂
Want to add some decorations to make these extra fancy?
A great way to make these a little more festive (let’s say, as a Christmas cookie) is to drizzle chocolate across the tops. Then you can add sprinkles (gold and white would be beautiful).
Alternatively, you can sprinkle some flaky sea salt on top when they come out of the oven. Just a bit, as it goes a long way! An extra touch of salt helps accentuate the toffee flavor and really puts these Coffee Toffee Cookies over the top.
Crispy edges, soft centers, pools of melty chocolate, crunchy toffee bits, and cozy coffee all help to make these one of my absolute favorite cookie recipes.
After you make them, let me know what you think. Are these your favorite things too?! Leave a comment and rating, below.
Before you go, you might want to check out my gluten-free Coffee Cupcakes, Soft Pumpkin Cookies with Coffee Frosting, or Brown Butter Chocolate Chip Pecan Cookies.
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tbsp instant coffee granules
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups gluten-free all purpose flour
- 2 tsp cornstarch (optional)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup heath bits
- 1/3 cup chocolate chips
To begin, preheat your oven to 350 and spray two pans with non-stick spray.
To a large mixing bowl, add your butter, white sugar, brown sugar and instant coffee granules. Blend with a mixer till creamy.
Add your vanilla and egg and blend till smooth.
To the same bowl, add your flour, cornstarch, baking soda and salt. Stir together till you have a thick, smooth cookie dough.
Add your heath bits and chocolate chips and fold into the cookie dough.
Using a medium cookie scoop, scoop your dough evenly spaced apart onto your pans.
Bake in the oven for 9-11 minutes, or till the edges are crisp and the center looks a touch underdone.
Let cool, then devour!
Stored in an airtight container, these cookies taste best within 4-5 days.
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