Grain-Free Toffee Crunch Cookies

by Susan on May 26, 2017

My husband is British, which means he likes brown sauce, fish and chips, tea and toffee. He’s been going crazy doing yard work lately, so I thought I’d reward all his hard efforts by making a healthy treat that incorporates the latter. While he’d be perfectly happy with drugstore toffee like Heath bar, I went to a local British import store and got some Walker’s toffee. You could use any kind or even just sub in chocolate chips if that’s your thing.

When it comes to baking I usually opt for butter rather than coconut oil only because coconut oil really causes cookies to spread a lot in the oven. If you’re dairy-free and want to use coconut oil, I suggest chilling your dough for a couple of hours to help keep it from spreading too much during baking. You could also use a dairy-free butter substitute like Earth Balance; I do find that the buttery flavor pairs really nicely with the toffee here.

Since the toffee is so sweet I went a little lighter on the added sweetener in the cookie dough itself. If you opt for chocolate chips as opposed to toffee, you might want to add a smidge more palm sugar if the dough base isn’t sweet enough for you.

Grain-free baked goods tend to be a bit fragile, so I recommend keeping these in the refrigerator so that they stay firm.

My husband LOVED these, probably because they’re a little more indulgent than my usual offerings. Sure, the toffee has a lot of sugar but it’s gluten-free and forgivable as an occasional treat. Especially when used to “butter” up a spouse for all of his hard yard work 😉

Grain-Free Toffee Crunch Cookies

1 stick unsalted organic butter, softened
2/3 cup palm sugar
1 egg, at room temperature
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
2 cups blanched almond flour
1 cup crushed toffee bits (like Heath bar or Walker English toffee)

Beat together the butter and palm sugar with an electric mixer until smooth. Add the egg and vanilla, mixing again until well blended.

Add the baking soda, salt, cinnamon and almond flour. Mix again until completely smooth, then stir in the crushed toffee. Cover dough (I wrapped mine in plastic wrap) and refrigerate for an hour.

Preheat the oven to 350º.

Cover 2 baking sheets with parchment paper. Scoop the dough using a tbs. to form cookies, pressing down gently on each cookies. I spaced my cookies out farther than usually so wound up filling the 2 sheets and still had enough dough to make 6 more cookies.

Bake the cookies for about 10 minutes, allowing to cool at least 5 minutes on the sheets before removing to a wire rack to cool completely.

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