These golden cookies are filled with cinnamon and ginger and tiny bits of crunchy toffee. Perfect for snacking on, or you can grind them up to make a cookie crust for a tart or cheesecake.
For most recipes you would melt the coconut oil first before adding it to the other ingredients. However in this recipe, where we are using shortening and coconut oil in place of butter, you want the coconut oil to have a firm texture so you can ‘cream’ it with the sugar. The process of creaming incorporates air bubbles into batter, which is what allows the cookies to rise. If you were using butter, you would beat it with the sugar until it was very pale, almost pale – which could take up to 5 minutes. However with this mixture, about 2 minutes should be fine.
Shape into 1″ balls using your hands or a cookie baller. If desired, you can roll the balls into a brown sugar, cinnamon and ginger mixture. Besides adding a bit more spice and sweetness, the texture of the sugar lends a nice texture to the finished cookie.
Spiced Toffee Cookies
- ½ cup coconut oil don’t melt
- ½ cup GF shortening eg. Crisco
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups GF Flour blend
- ½ tsp xanthan gum
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 1 ½ cups Chipits Skor toffee bits
- 1/4 cup brown sugar + 1/4 tsp cinnamon + 1/4 tsp ground ginger
- Beat shortening and coconut oil with sugar until creamy. Add egg and vanilla, mix well.
- In another bowl mix together the flour, leveners and spices. Slowly add into the wet mixture, then stir in toffee bits.
- Shape into 1” balls, and roll in topping mixture if desired. Place onto parchment lined baking sheets (don't flatten) and bake at 350°F for 12-15 minutes.
*To make a cookie crust, finely crush the cookies in a food processor to make about 2 cups and mix with 1/3 cup melted butter or margarine (or enough so mixture is completely moistened, and holds together when pressed between fingers). Press into a pie plate and bake at 350°F for 12 minutes.