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!
- 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)
- 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!
*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