These gluten-free sea-salted toffee chocolate chip cookies are soft, chewy & gooey plus filled with the perfect amount of chocolate-y richness. They are made with coconut sugar, buckwheat flour & a bit of butter for the perfect healthier toffee cookie that everyone will love!
Healthier gluten-free Sea-Salted Toffee Chocolate Chip Cookies
These sea-salted toffee chocolate chip cookies are truly such a treat! I was originally testing a healthier chocolate chip cookie recipe when I realized these reminded me so much of the toffee cookies I used to love as a kid! They also have the best texture since they are rich, soft & chewy in the middle, yet crunchy on the outside!
Whether or not you follow a gluten-free lifestyle, these cookies are definitely going to be a new staple that everyone will love!
CAN I MAKE THESE Sea-Salted Toffee Chocolate Chip Cookies DAIRY-FREE?
While I haven’t tried any substitutes yet myself, it should be pretty easy to make these cookies dairy-free. I have a couple options for you:
- Sub the butter for a dairy-free butter. My favourite is Miyoko’s.
- You could also totally try using coconut oil as well, which I often swap 1:1 for butter in a lot of my recipes & it works great. Don’t like the coconut taste? Just opt for refined coconut oil, which doesn’t have that coconut flavour like extra-virgin coconut oil does.
CAN I MAKE THESE Sea-Salted Toffee Chocolate Chip Cookies LOW-CARB?
I have only tried these sea-salted toffee chocolate chip cookies with coconut sugar, which less refined than traditional white or brown sugar. But if you do want to make them lower in sugar I have a few alternatives I can recommend. If you do try any subs please let me know how they work out in the comments of this blog post so others will know what works & what doesn’t! However, I do highly recommend using coconut sugar if you can because it really gives these cookies that toffee flavour that makes them so unique!
As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the coconut for something that won’t spike blood sugar I would use this.
Is buckwheat flour gluten-free?
Yes! Contrary to its name, buckwheat actually doesn’t contain any wheat or gluten. Buckwheat is referred to as a pseudo-cereal & is actually a seed. It falls relatively low on the glycemic index, meaning it doesn’t raise blood sugar to crazy levels & also contains some fibre. It has more minerals compared to similar foods out there like wheat & corn.
I have loved using it in baking & cooking lately as I find it bakes really well & gives a nice crumb & texture to gluten-free baked goods! I got mine from Bulk Barn. I have found that to be one of the most accessible & affordable ways to get this flour. However, I have also seen it in the organic section of most grocery stores!
I used light buckwheat flour in this recipe but any buckwheat flour should work great! If you can’t find buckwheat flour or don’t have any on hand, 1:1 gluten-free or regular flour (if you are not gluten-free) should also work okay in this recipe. I haven’t tried any substitutes yet so if you use an alternative please let me know how it works out.
Ingredients you will need:
- butter, softened (you can try coconut oil for dairy-free but I haven’t tried this yet)
- coconut sugar (you can use brown sugar or golden Lakanto, but I really recommend using coconut sugar to get that toffee flavour in these cookies)
- light buckwheat flour (you can get this at the Bulk Barn) (I have only tried these with buckwheat flour which is a gluten-free flour, but it should also work with 1:1 gluten-free flour or regular flour as well)
- 1 egg
- dark chocolate chips (I like these for dairy-free & these for sugar-free) or M&Ms
- vanilla extract
- pink salt (plus course sea salt for the top)
- baking soda
- Optional: 1/2 cup collagen peptides (these cookies will work great without the collagen)
LOOKING FOR MORE HEALTHIER BAKING RECIPES?
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Sea-Salted Toffee Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: oven
- Cuisine: cookies
- Diet: Gluten Free
Description
These gluten-free sea-salted toffee chocolate chip cookies are soft, chewy & gooey plus filled with the perfect amount of chocolate-y richness. They are made with coconut sugar, buckwheat flour & a bit of butter for the perfect healthier toffee cookie that everyone will love!
Ingredients
- 1/4 cup butter, softened (you can try coconut oil for dairy-free but I haven’t tried this yet)
- 3/4 cup coconut sugar (you can use brown sugar or golden Lakanto, but I really recommend using coconut sugar to get that toffee flavour in these cookies)
- 1 cup light buckwheat flour (you can get this at the Bulk Barn) (I have only tried these with buckwheat flour which is a gluten-free flour, but it should also work with 1:1 gluten-free flour or regular flour as well)
- 1 egg
- 1/2 cup dark chocolate chips (I like these for dairy-free & these for sugar-free) or M&Ms
- 1 tsp vanilla extract
- 1/4 tsp pink salt (plus course sea salt for the top)
- 1 tsp baking soda
- Optional: 1/2 cup collagen peptides (these cookies will work great without the collagen)
Instructions
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- Using a stand mixer, hand mixer or by hand, beat the softened butter with the coconut sugar until smooth.
- Add in the vanilla, baking soda, salt & egg, mixing in well.
- Add your flour 1/2 cup at a time, mixing into the dough.
- Fold 1/4 cup of the chocolate chips. The dough should be sticky.
- Using a spoon, scoop about 1-2 tbsp the dough onto the baking tray & top the cookies with the other 1/4 cup of chocolate chips or M&Ms on each cookie & a sprinkle of coarse sea salt. Note: the dough spreads quite a bit during baking so make sure to give at least a couple inches between cookies when placing them on the baking sheet.
- Bake for about 9-13 minutes. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle. I found the sweet spot was 10-11 minutes. They held together great while still having a perfect texture. Keep an eye on them while baking & play around with a time that works best for you & what you like*
- Once removed from the oven, let them cool on the pan for 10-15 minutes & then transfer to a wire rack using a spatula.**
- Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
- Serve & enjoy!
Notes
*I did bake a few for 9-10 minutes & then let them cool on the pan for 20 minutes before moving. Note that the cookies are more likely to fall apart if you don’t let them cool especially if you cook them only for 9-10 minutes. Once cooled they will have a chewy texture in the middle & a crunchy texture on the outside.
**Allowing the cookies to cool on the pan will prevent the bottoms from sticking. It is so tempting to eat them ASAP but the cookies are more likely to fall apart if you do this!
Keywords: toffee, cookies, gluten free
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These are the best cookies I’ve ever made! Gluten free or not!! I used normal bobs red mill flour, avocado oil instead of butter and half golden monk fruit and half coconut sugar! Turned out delicious!
★★★★★
These cookies were a hit in my family! Made a double batch to deliver some to my friends and boyfriend, and they also said they were sooo yummy and soft 🙂 I made them with regular flour and brown sugar, 10/10 recommend trying this recipe out!
★★★★★
Awh Tara! Yay! First, that is so sweet of you to be so generous! Thank you for sharing your subs & I am so glad they worked so well! Your feedback means so much!