Erin’s Recipe Rundown
Browned butter transforms an ordinary cookie into something special. I started using it years ago and readers consistently tell me they prefer the deeper, nutty flavor it brings.
These gluten-free brown butter toffee chocolate chip cookies are not just my classic gluten-free chocolate chip cookies with a few toffee bits tossed in. My goal was a thinner, crispier, bakery-style cookie with a distinct, memorable profile.
Why You’ll Love Them: They strike a perfect balance between cozy homemade and professional bakery quality. Rich brown butter, melty chocolate chunks, crunchy toffee pieces, and a finish of flaky salt create cookies that are both elegant and comforting — ideal for gifting or sharing.
Top Tip: Homemade toffee bits are quick to make and elevate the cookies dramatically. If you’re short on time, purchased toffee bits (like Heath or Skor) work well too.
xoxo erin
Ingredients You’ll Need
Below are notes on key ingredients for these gluten-free brown butter toffee chocolate chip cookies. Jump to the recipe card for exact measurements.
- Chocolate: Use a high-quality semi-sweet chocolate bar, coarsely chopped. Irregular chunks melt into glossy pools that taste better than uniform chips.
- Butter: Choose a high-fat, high-quality butter for better browning, flavor, and spread. Kerrygold is my go-to.
- Espresso powder: Optional, but a pinch enhances the chocolate and brown butter notes without tasting like coffee.
- Almond flour: A little almond flour adds richness and tenderness and helps the cookies develop a golden color. It’s a longtime secret in many of my gluten-free bakes.
How to Make Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
Here’s a concise overview of the process. For full, step-by-step instructions see the recipe card below.
Make the toffee bits: Homemade toffee is straightforward and worth the effort. Cook butter, brown sugar, and salt to hard crack temperature (around 300°F) for crisp, flavorful pieces. When cooled and broken, the toffee keeps for up to two weeks.
Browning the butter matters: The nutty, caramel-like notes from brown butter are essential here. I cool the browned butter briefly in the freezer so it’s ready to use sooner.
Give the cookies room to spread: These are meant to become thin and crisp, so bake only six dough balls per sheet to preserve crisp edges and a flat profile.
Bake until the edges are golden: 12–14 minutes is ideal. The centers may seem slightly soft but will set as they cool.
Finish while warm: Press extra chocolate and toffee pieces on top when the cookies come out of the oven, and sprinkle flaky salt for a perfect sweet-salty contrast.
Storage and make-ahead: Scoop the dough into balls and freeze them for at least 2 hours or up to 3 months. Bake from frozen, adding a couple of minutes if needed. Baked cookies keep at room temperature for up to 4 days or freeze for up to 2 months.
More Gluten-Free Cookie Recipes
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Christmas Cracker Toffee Cookies
- Gluten-Free Chocolate Turtle Cookies
- Gluten-Free Lace Cookies
Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
Loaded with homemade toffee bits and high-quality chopped chocolate, these cookies bake up with the most irresistible golden edges.
My #1 tip: use a high-quality butter like Kerrygold. The higher fat content gives these cookies deeper color and richer flavor.
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Ingredients
Homemade Toffee Bits
- 1 cup (227g) butter
- 1 cup (213g) brown sugar
- 1 teaspoon kosher salt
Cookie Dough
- 1 cup (227g) butter
- 1 cup (213g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs + 1 large egg yolk
- 1 tablespoon milk of choice
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon instant espresso powder (optional)
- 1 ⅔ cups (250g) gluten-free measure-for-measure flour
- ½ cup almond flour
- 8 ounces high-quality semi-sweet or dark chocolate, chopped
- 1 cup toffee bits, plus more for topping
- flaky salt for sprinkling (optional)
Instructions
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For the toffee: Line a large baking sheet with parchment or a silicone mat. In a heavy saucepan over medium heat, melt butter. Add brown sugar and salt and whisk until smooth.
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Cook, stirring constantly, until the mixture thickens and reaches about 300°F, about 8–10 minutes.
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Remove from heat and immediately pour onto the prepared sheet, spreading into an even layer. Let cool and harden, about 20 minutes, then break into small pieces. Use 1 cup for the cookies and store the rest airtight up to 2 weeks.
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For the dough: In a skillet over medium-low heat, melt the butter and continue stirring as it foams and browns. When fragrant and golden, remove from heat and transfer to a bowl to cool for 10 minutes in the freezer or 30 minutes at room temperature.
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Whisk the cooled browned butter with brown sugar and granulated sugar. Add eggs and yolk, then milk and vanilla. Stir in baking soda, baking powder, salt, and espresso powder if using.
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Fold in gluten-free flour and almond flour until almost combined. Stir in chopped chocolate and toffee bits until no dry streaks remain.
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Scoop dough into 2-tablespoon balls. Arrange on a plate or lined sheet, cover, and freeze at least 2 hours or up to 3 months.
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Preheat oven to 350°F. Place six frozen dough balls on a lined baking sheet and bake 12–14 minutes until edges are golden and cookies are thin and crisp.
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Remove from oven, press extra chocolate and toffee on top if desired, cool on the sheet 10 minutes, sprinkle with flaky salt, then transfer to a wire rack to cool completely.
Notes
Dairy-Free: This recipe cannot be made dairy-free because browned butter is essential to the flavor.
Nut-Free: Swap the almond flour for 1/2 cup additional gluten-free measure-for-measure flour.
Make-Ahead: Shape dough into balls and freeze in an airtight container for up to 3 months. Bake from frozen.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
Freeze: Freeze baked cookies in an airtight container for up to 2 months; thaw before serving.