Double Drizzled Toffee Crisps (Gluten-Free Recipe)
Double Drizzled Toffee Crisps (Gluten-Free Recipe)
Crisp oatmeal cookies dotted with dried cherries and chocolate-covered toffee bits--a popular gluten-free treat!
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
30 min
Prep Time
41 min
Total Time
48
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
34 cup sugar
34 cup firmly packed brown sugar
12 teaspoon almond extract
2 cups Gluten-Free Flour Blend , (see below)
1 cup gluten-free uncooked old-fashioned rolled oats
1 teaspoon baking soda
14 teaspoon salt
1 (5-6 ounce) package (1 cup) dried tart cherries, coarsely chopped
1 (8-ounce) cup (1 13 cups) milk chocolate toffee bits
Drizzle
2 (1 ounce) squares semi-sweet or bittersweet baking chocolate, melted
1 12 ounces (about 1 block) vanilla-flavored candy coating (almond bark), melted
How to make
-
STEP 1
Heat oven to 350°F.
-
STEP 2
Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, oats, baking soda and salt; beat at low speed until well mixed. Stir in cherries and milk chocolate toffee bits.
-
STEP 3
Drop dough by rounded tablespoonfuls onto parchment paper-lined cookie sheets. Bake 11-13 minutes or until edges are golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely. Drizzle with melted chocolate and candy coating.
Tip #1
- Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #2
- Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #3
- Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #4
- To melt chocolate and candy coating, place each into small plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving, kneading until smooth every 15 seconds. Cut tiny corner from bag; squeeze to drizzle.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
140 Calories
6 Fat (g)
20 Cholesterol (mg)
95 Sodium (mg)
19 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
/2024.march/2024_retail_lol-favorite-chocolate-chip-cookies_600x600.jpg?ext=.jpg)
Featured In
COLLECTION
Gluten-Free Cookies
For those who follow a gluten-free diet, the options for treats can feel limited. These cookie recipes prove otherwise! From peanut butter cookies to glazed chai shortbread, and even a classic snickerdoodle, anyone can enjoy a sweet everyday treat.
See Recipes