Thursday, July 11, 2013

Toffee Almond Flour Cookies (Gluten Free)

Toffee Almond Flour Cookies
I have a fairly large amount of toffee bits left from the Toffee Almond Muddy Buddies I made here the other day at my parents' house, so I had to figure out something to do with them. This is what I've done: Toffee Almond Flour Cookies. And yes, they are delicious.  These ones are quite soft, but sometimes when I make this cookie with chocolate chips (see Almond Flour Chocolate Chip Cookie recipe), they turn out more crumbly. These are buttery, sweet, and tender. I plan to make them again when I'm back home in Iowa, but will probably have to give most of them away because I need to stop eating so much pretty soon here...

Toffee Almond Flour Cookies (Gluten Free)
   --adapted from The Wannabe Chef who adapted recipe from The Food Lovers' Primal Palate

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups almond flour
  • 3/4 cup toffee bits (see recipe below or use Heath Toffee Bits)
Preheat oven to 375 degrees Fahrenheit.
Cream butter and sugar until very light, about 2-3 minutes.  Add egg and vanilla and beat until incorporated.  Add salt and baking soda and beat until incorporated.  Mix in almond flour.  Fold in toffee bits.
Scoop about one to one and a half tablespoon mounds onto a parchment-lined cookie sheet (or use a small sized cookie scoop), placing about an inch and a half apart.  Gently smoosh dough to make almost 1/2-inch thick disks.  
Bake at 375 degrees for 9-10 minutes, or until the edges are browned.
Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.
Makes about 28 cookies.

Be sure to flatten cookie dough ever so slightly before baking.

English Toffee Bits

  • 1/4 cup packed C & H Light Brown Sugar 
  • 1/2 cup C & H White Sugar
  • 1/2 cup butter
1. Line a square Pyrex pan (8X8) with parchment paper or non-stick foil. 
2. In a heavy saucepan heat butter and sugar to boiling over medium heat, stirring constantly. Boil over medium heat until it reaches 300° on a candy thermometer. Pour into prepared pan and evenly spread with a silicone (not rubber) spatula. Allow to cool completely.
3. Break toffee up into big chunks with your hands and then on a clean cutting board, chop into smaller bits. Be sure to taste some to see if it's good.

Makes about 1 1/2 cups of toffee bits. Use the extra to make some toffee chocolate chip cookies or use as an ice cream topping. They'll keep in a zip top bag for a few weeks as long as you keep them in a cool, dry place.

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