It’s time for a new cookie to come to town. One that’s gluten free and eggless perhaps? All the traditional chocolate chip, gingerbread, and sugar cookies got NOTHING on these Eggless Brown Butter Toffee Cookies!
Now don’t get me wrong – I do love all the classic holiday cookies.
But dare I say, I’m bored with them.
And as I get older and much much wiser, I’m all about cookies that blow ya socks off without chocolate or loads of refined sugar.
I’m also all about cookies that pair perfectly with a hot cup of Joe 😉
Eggless Brown Butter Toffee Cookies
But the challenge here is this: how to make a perfectly soft and delicious gluten free cookie that you can make both WITH eggs and WITHOUT.
Not even a tricky, magical Christmas elf could figure this out.
But I did!
And the key ingredient here is NOT the toffee (surprise surprise). Of course it’s the rich browned butter. DROOL!!!
How to make gluten free eggless cookies
This was no easy task (confession: I made four batches of this recipe to get it JUST RIGHT).
Making eggless cookies can be tricky since you need a binder. And many eggless options use white baking flour. Basically if you’re sensitive to gluten and can’t eat eggs – no cookies for you.
And as your online friend, I cannot let that happen!
SO, first we make the dough using that decadent browned butter, flax egg (I’ll teach you how below), almond flour, and coconut flour. Then chill and roll into balls, adding more toffee bits on top!
Your house won’t smell like Santa’s workshop because I have a hunch that’s more peppermint and gingerbread with a little Elf B.O…
But your cozy Christmas dwelling WILL smell like heaven. Toffee butter heaven.
Of COURE you can add chocolate chips to these eggless brown butter toffee cookies, but they’re delicious without. I promise.
These gluten free cookie recipe is truly a crowd-winning. It might just be my favorite cookie recipe to date!
And don’t worry – if you want to use an egg in these, I got you covered. Just check out the notes in the recipe below.
Here’s another amazzzzzing cookie recipes adapted from my grandma’s classic: Paleo Maple Walnut Cookies. An additional untraditional cookie to add to your stash “must try for the holidays” list.Print
Eggless Brown Butter Toffee Cookies
Gluten free and eggless brown butter toffee cookies are soft, chewy, and melt in your mouth! The perfect untraditional holiday cookie to share.
- Prep Time: 3.5 hours
- Cook Time: 15 minutes
- Total Time: -27609334.1 minute
- Yield: 14-16 cookies 1x
- 1/2 cup butter (I recommend grass-fed like Kerrygold)
- 1 tablespoon ground flaxseed + 2 1/2 tablespoons water *NOTE: if making version with egg, see notes below
- 3/4 cup almond flour
- 2 tablespoons + 2 teaspoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup crushed toffee bits (I purchase the Heath brand in a bag) + more to top
- In a medium saucepan, melt the butter over medium head for 3-5 minutes (or more depending on your stove), until slightly browned and fragrant, being careful not to burn. Pour into a small bowl and set aside to cool
- Make the flax egg by combining the ground flaxseed + water and let sit for at least 2 minutes
- Combine the almond flour, coconut flour, baking soda, and salt in a medium bowl
- Once butter has cooled, add the coconut sugar and vanilla extract to the butter and mix well
- Combine the wet ingredients with the dry ingredients, and mix. Then add the flax egg and toffee bits, mixing just until combined
- Refrigerate the dough for 3 hours
- Once dough has chilled, preheat oven to 350 degrees
- Scoop out the cookie dough using a cookie scooper or section into tablespoon-sized balls. Arrange on a nonstick or parchment-lined baking pan, then add more toffee bits to top
- Bake for 15 minutes
- Let the cookies cool fully on the baking sheet before transferring to a plate or cooling rack. Cookies will be very tender when warm
IF MAKING WITH EGG:
- Omit step #2
- Add 2 more teaspoons of coconut flour to the recipe
- When recipe calls to add flax egg to the mix, simply replace with 1 egg instead
- Cookies do not need to be fully cooled to transfer from baking sheet to plate or cooling rack if using an egg