Toasted Toffee-Chip Cookies

Buttery crunchy cookies filled with amazing flavors and textures.


Once all the coconut and nuts have been toasted and are cooled completely, gently fold into the batter along with the white chocolate chips and toffee bits (Chipits brand is gluten free).ToastedToffeeChipCookies2

After dough has been chilled for 30 minutes (this allows the flours time to absorb the moisture preventing a gritty texture), shape into teaspoon or tablespoon size balls. The cookies will spread, so if using a tablespoon cookie scoop like below only place 8 cookies on each sheet.ToastedToffeeChipCookies3


Toasted Toffee-Chip Cookies

Marla Hingley
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 36


  • 1 cup butter or margarine
  • 1 cup packed brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3 cups GFC Baking Flour Blend
  • ¼ tsp xanthan gum
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2/3 cup macadamia nuts toasted & chopped
  • 2/3 cup shredded coconut toasted
  • 1 cup GF white chocolate chips
  • ½ cup GF toffee bits


  • Beat together the butter and sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
  • In another bowl combine flour, gum and salt until well blended.
  • Place nuts in a dry skillet and shake over medium-high heat until lightly toasted. Coarsely chop and set aside. Repeat toasting with coconut. Let cool completely.
  • Add flour mixture into butter mixture and stir until well blended. Fold in nuts, coconut and remaining ingredients. Cover and chill dough for 30 minutes.
  • Roll into tablespoon size balls and place on a lined baking sheet. Cookies will spread as they bake, so only place 8 cookies/sheet. Bake at 350°F for 12-15 minutes, or until edges are golden. Allow to cool 5 minutes on pan before transferring to wire rack.
Tried this recipe?Let us know how it was!
See also
Pinwheel Cookies


Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating