It’s only fitting that I start the New Year with a cookie recipe. I can’t help myself – whenever I see an ingredient, my mind goes straight to trying to figure out ways to incorporate it into a cookie. I admire those doing Whole30 right now, but unless cookies are part of that diet, you probably won’t see me do it any time soon. There are just some things I can’t give up and cookies are at the top of that list (alongside coffee and parmesan cheese). Cookies are simply the perfect vehicle for all things delicious and just the right size that you don’t feel too guilty if you sneak one for dessert.
Our kitchen is still stocked with Christmas candy, including some buttery toffee that I put in my mom’s stocking for Christmas. Coated in milk chocolate and rolled in cashew pieces, it is absolutely heavenly. However, put it in a cookie and It becomes even more phenomenal! When toffee bakes, it melts and mixes with the cookie dough to create these caramel-y pockets that are just dreamy. Better yet, puddles of dark chocolate make each bite perfectly balanced with the salty-sweet flavor of the toffee and the rich, bitter notes of chocolate.
What’s in these Cookies:
- Toffee: For this recipe, the key is to use high-quality toffee as opposed to something like store-bought Heath candy bar pieces. Whole Foods usually carries their brand of toffee which is what I used in this recipe. Rolled in milk chocolate and cashews, it is drool-worthy and perhaps a little sinful, but worth every calorie.
- Dark Chocolate Chunks: Using a good, high-quality dark chocolate makes a difference. Whether you choose dark chocolate chunks or chop up a dark chocolate bar, you want each bite to be loaded with smooth, chocolatey goodness.
- Oat Flour: When it comes to baking cookies, I am partial to oat flour because it produces soft, light cookies that have that slight oat flavor. Although I haven’t made these cookies with any other GF flour, I would imagine that you could make a 1:1 substitution with almond flour.
- Egg: Egg really helps bring this dough together, especially since they are gluten-free. In some cases, you can substitute a flax egg, but for this particular cookie, I wouldn’t recommend it. When you use multiple add-ins like chocolate and toffee, it’s important that everything binds to the dough so the egg is crucial.
- 1 cup oat flour
- 1/2 cup chocolate chunks
- 1/2 cup toffee pieces
- 1 egg (at room temperature)
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 cup coconut oil (melted and cooled)
- 1/4 tsp salt
- 1/2 tsp vanilla
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the coconut sugar, melted and cooled coconut oil, egg, and vanilla together.
- In a separate bowl, whisk together the oat flour, salt, and baking powder.
- Add the dry ingredients to the wet mixture until fully incorporated.
- Mix in the dark chocolate and toffee chunks into the dough.
- Next, take about 2 tbsp. of dough at a time and roll it into balls (I like to use a cookie scoop for this part). Place the cookies at least 2 inches apart as they will spread while baking.
- Bake for 10-12 min. until cookies have risen and the edges start to brown slightly.
- Allow the cookies to cool for about 5 minutes before removing them from the baking sheet and transferring them to a cooling rack.
Cookies can be stored for 3-5 days at room temperature in an air-tight container.
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Nutrition Information:Serving Size: 1 cookie
Amount Per Serving: Calories: 207Total Fat: 12.3gSaturated Fat: 8.2gCholesterol: 18mgSodium: 104mgCarbohydrates: 25.5gFiber: 2gSugar: 17.5gProtein: 2.3g
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