Thursday, October 25, 2012

Gluten-Free Milk Chocolate Toffee Pecan Cookies


Gluten allergies seem like such a downer, but luckily there is Cup4Cup flour to bring baked goods back! The flour gave these cookies such a wonderful texture and the toffee bits and pecans throughout were a great addition of flavor for these wonderful cookies. I loved the bursts that the toffee provided because it was slightly chewy and toasted pecans are always delicious. 


Super simple and easy!


Breakable, ready to be shared, and a great way to divert from bland, dry cookies.


Gluten-Free Milk Chocolate Toffee Pecan Cookies
makes 3 dozen cookies

2 cups gluten-free Cup4Cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups coarsely chopped, toasted pecans
1 cup milk chocolate toffee pieces 

Preheat oven to 350F. Line several baking sheets with parchment and set aside.
Combine the flour, baking soda, and salt in a small bowl and set aside.
Cream the butter with the sugars until smooth in the bowl of an electric mixture for about 2 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee.
Drop the batter by the heaping tablespoon onto the prepared baking sheets and bake 10-12 minutes, until lightly golden.
Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. 


  1. awh...i'm a little bit in love with these!

  2. I love toffee in cookies.

  3. beautiful! I love the combination of flavours!



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