Gluten Free Oatmeal, Toffee, Chocolate Chip Cookies

I think I have a little bit of a toffee obsession. I love the combination of chocolate and butterscotch/toffee, like seen in my Coconut Butterscotch Chocolate Brownies and my Cheesecake Pops. I also love sprinkling or drizzling it on top of thick Greek yogurt to make a yogurt parfait – thanks to Chobani for the inspiration! By the way, how much do you miss not having Chobani in Canada? I hope they come back soon! 

A craving for a warm oatmeal cookie kicked in yesterday afternoon, so I thought I would take it into my own hands and whip up a batch. I had a few toffee bits left from my last recipe and I thought they would make a good addition. And so they did!

The combination of chocolate and toffee in these oat-y, hearty cookies are amazing. It’s a great combination of flavours that really made my tastebuds happy. 

Gluten Free Oatmeal, Toffee, Chocolate Chip Cookies

1/2 cup butter, softened
1 cup brown sugar
1 egg (or egg replacement – 1 tsp baking powder, 1 tbsp water, 1 tbsp white vinegar)
1 tsp vanilla
1 1/2 cups gluten free oats
1 cup gluten free all-purpose flour 
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup toffee bits 

Preheat oven to 375°F and line two baking sheets with parchment paper. 

Beat butter and sugar with a mixer until combined. Beat in egg and vanilla.

In a separate bowl, combine the oats, flour, baking powder and baking soda. Mix until combined. Add in chocolate chips and toffee bits.

Pour wet ingredients into the dry ingredients and mix with a wooden spoon until combined. 

Drop by tablespoon onto pan and flatten with back of spoon. 
Bake for 15-17 minutes or until golden.

*Warning, these cookies are extremely addictive. It’s not hard to eat more than one…or two…


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