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Bakery Style Gluten Free Pecan Toffee Cookies
These giant bakery-style chewy pecan toffee cookies are such a decadent treat...you'd never guess they're actually gluten free!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
24
cookies
Calories
202
kcal
Author
Stacey aka the Soccer Mom
Ingredients
1 1/2
cups
brown rice flour
1
cup
brown sugar
1/2
cup
butter
melted
1
egg
1
egg yolk
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
vanilla extract
1
cup
Heath milk chocolate toffee bits
1
cup
pecans
chopped
1
cup
sea salt caramel chips
Instructions
Preheat oven to 350°F.
Melt butter in a microwave safe mixing bowl. Add brown sugar and salt to melted butter and whisk together.
Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
Add brown rice flour slowly to batter, mixing as you add, until fully incorporated.
Scoop about 1 Tablespoon of dough per cookie onto a prepared cookie sheet. Do not press dough down.
Bake at 350°F for 6 minutes.
In a small mixing bowl, combine chopped pecans, toffee bits, and caramel chips.
Remove cookie sheet from oven, sprinkle toffee/pecan mixture on top of each cookie.
Return cookies to oven and bake for 6 additional minutes.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories:
202
kcal
|
Carbohydrates:
25
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
27
mg
|
Sodium:
224
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
140
IU
|
Vitamin C:
0.1
mg
|
Calcium:
19
mg
|
Iron:
0.4
mg