Dark Chocolate Toffee Cookies {traditional and gluten free recipes}


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Dark Chocolate Toffee Cookies - Gluten Free or Not recipe by Barefeet In The Kitchen

After making the Toasted Coconut, Toffee and Chocolate Chip Cookies earlier this week, I was left with some toffee bits in the cupboard and I couldn’t resist adding them to a rich, chocolate cookie. The result was crispy, chewy cookies with a deep chocolate flavor, toffee crunch and gooey chocolate chips.

As with any chocolate cookie, the quality of your cocoa powder makes a big difference in the end result. Using a dutch process cocoa results in a richer cookie flavor, as does adding in a good quality dark chocolate chip.

Dark Chocolate Toffee Cookies - Gluten Free or Not recipe by Barefeet In The Kitchen

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Dark Chocolate Toffee Cookies {traditional and gluten free recipes}

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Servings: 2 dozen cookies


  • 1/4 cup brown rice flour *
  • 1/4 cup tapioca starch *
  • 2 tablespoons potato starch *
  • 1/8 teaspoon xanthan gum *
  • 1/4 cup plus 2 tablespoons dutch process cocoa
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter softened
  • 1/2 cup light brown sugar
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup dark or bittersweet chocolate chips
  • 1/3 - 1/2 cup toffee bits
  • * if you do not need a GF version of this recipe simply substitute 1/2 cup all purpose flour for the items marked with an *


  • Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
  • Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. jkmom says

    I'm having a hard time finding some of these ingredients. I've been to Whole Foods, Trader Joes and my local stores. Where can I find brown rice flour and potato starch?

    • Mary says

      I have purchased my flours at Sprouts, Safeway, Kroger stores and even WalMart when they have them. I typically order them from Amazon though, because I go through a lot of flours! I hope that helps.

  2. Anonymous says

    I am making these for Christmas but instead of toffee and chocolate chips, I'm adding Andies peppermint chips and bits of broken candy canes!