Gluten free and eggless brown butter toffee cookies are soft, chewy, and melt in your mouth! The perfect untraditional holiday cookie to share.
Author:Physical Kitchness
Prep Time:3.5 hours
Cook Time:15 minutes
Total Time:-28268208.05 minute
Yield:14-16 cookies 1x
Scale
Ingredients
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
Instructions
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
Notes
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