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Gluten Free Brown Butter and Toffee Chocolate Chip Cookies

Servings 41


  • 1 Cup Butter 2 Sticks
  • 2 Cups Bobs Red Mill Gluten Free Flour 1 to 1
  • 1 Teaspoon Baking Soda I cut that back to ½ teaspoon because I'm at high altitude. 6400 feet. The higher up you are the less baking soda you need.
  • 1 tsp salt
  • 1 cup light brown sugar
  • cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 1.4 oz Heath Bars
  • 1 ½ cup Chocolate wafers I used Chocolate candy melts


  • Preheat oven 375
  • Cook butter in a medium saucepan over medium heat, stirring often.  I’m not going to walk away from this. So stick by your pan and they say you should pull it when it starts to get some color. the butter didn’t brown till the butter got every frothy. Then I pulled it from the heat and moved it to a measuring cup to stop the cooking.
  • Combine the flour salt and baking soda. I live at high altitude so I reduce the baking soda. Wisk to combine.
  • Add the brown butter, sugar and brown sugar to your mixing bowl. Mix and scrape down the sides and mix again.
  • Add the eggs one at a time and mix well in between each egg then add the vanilla
  • mix in the flour in 2 batches scraping down the sides and beating well in between. It should help hydrate the flour and keep it from getting that graining feel that gluten-free baking can have. I let it beat for a good min or so then scrapped the sides and beat it some more. This should take 1 to 2 mins.
  • Add wafer chocolate chips and the chopped up heath bar. Mix it on low till combined. Then mix a few more turns by hand.
  • Make 1oz scoop and roll them into balls. Place them on parchment paper. The cookie will spread so make sure you give them space. You can add a little salt on top if you want.
  • Bake for 9 to 11 min.
Keyword Cookies, Gluten Free Cookies, Gluten-Free