Spiced Toffee Cookies
Golden cookies filled with cinnamon, ginger and tiny bits of crunchy toffee.
Ingredients
- 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
Topping (optional)
- 1/4 cup brown sugar + 1/4 tsp cinnamon + 1/4 tsp ground ginger
Instructions
- 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.
Notes
Makes about 48 cookies
*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.
*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.
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