Name: Gluten Free Chocolate Toffee Pecan Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 2 c. plus 2 Tablespoons Bob's Red Mill 1 to 1 Gluten Free Flour Blend; ½ tsp. baking soda; ½ tsp. salt; 12 tablespoons butter melted; 1 c. brown sugar; ½ c. sugar; 1 egg, plus 1 egg yolk; 1 teaspoon vanilla; 1 cup gluten free chocolate chips; 4 ounce gluten free English toffee bits, see post for brand that I use; 3/4 cup chopped pecans, very finely chopped

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Chocolate, toffee, and pecans are combined in these bakery style Gluten Free Chocolate Toffee Pecan Cookies.

hand holding gluten free toffee pecan cookie recipe

Way back in 2008, I shared a recipe for Chocolate Toffee Pecan Cookies. I decided it was finally time to share the gluten free version of these cookies.

gluten free chocolate toffee pecan cookies on white plate

These cookies are one of my all time favorite cookies to make. I used to make them all the time, but between going gluten free and my oldest daughter’s nut allergy, I went years without making them.

My daughter grew up, graduated from college, and moved out several years ago. That means I can now cook with nuts again.

gluten free chocolate toffee cookies on white plate

It also means that I can now make these Gluten Free Chocolate Toffee Pecan Cookies.

These cookies were so easy to adapt to gluten free using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and the Heath Toffee Bits that are gluten free.

If you need a gluten free cookie this week, give these a try!

white plate of gluten free chocolate toffee pecan cookies on black and white table runner

These cookies are a delicious bakery style gluten free cookie.

These are large cookies. You can make them smaller, but making them according to the directions will give you the best texture.

Enjoy!

Yield: 18 cookies

Gluten Free Chocolate Toffee Pecan Cookies

No Ratings

A delicious bakery style gluten free cookie.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 c. plus 2 Tablespoons Bob's Red Mill 1 to 1 Gluten Free Flour Blend
½ tsp. baking soda
½ tsp. salt
12 tablespoons butter melted
1 c. brown sugar
½ c. sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla
1 cup gluten free chocolate chips
4 ounce gluten free English toffee bits, see post for brand that I use
3/4 cup chopped pecans, very finely chopped

Instructions

Preheat oven to 325.
In a bowl, mix gluten free flour blend, baking soda, and salt.
In mixing bowl, combine butter and sugars until well blended. This will take a couple of minutes.
Add egg, egg yolk, and vanilla. Mix until combined.
Batter will appear slightly greasy at this point and have a different texture than most cookie dough.
Add dry ingredients and mix just until well combined.
Add chocolate chips, pecans, and toffee pieces.
Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop.
Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out.
Bake for 15 minutes.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other gluten free blends may work, but they have not been tested.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 22gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 37mgSodium: 173mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 3g

Nutritional values are approximate and aren't always accurate.