Gluten-Free Espresso Toffee Chocolate Chip Cookies (Print Version)

Chewy gluten-free cookies with espresso, toffee, and chocolate chips

# List of Ingredients:

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum

02 - 1 teaspoon baking soda

03 - ½ teaspoon fine sea salt

04 - 1 teaspoon instant espresso powder

05 - ½ cup unsalted butter, softened

06 - ½ cup granulated sugar

07 - ½ cup light brown sugar, packed

08 - 2 large eggs

09 - 2 teaspoons pure vanilla extract

10 - 1 cup semisweet chocolate chips (ensure gluten-free)

11 - ¾ cup toffee bits (check gluten-free status)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together gluten-free flour, baking soda, sea salt, and espresso powder until well blended.

03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.

04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.

05 - Gradually stir dry ingredients into wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.

06 - Gently fold chocolate chips and toffee bits into dough until evenly distributed throughout.

07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches of space between each cookie.

08 - Bake for 10-12 minutes until edges are lightly golden and centers appear set.

09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

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The espresso deepens the chocolate flavor without tasting like coffee
These cookies prove glutenfree baking can be just as chewy and satisfying as the traditional version

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Glutenfree dough benefits from chilling so the flavors meld and the cookies hold their shape better
Every flour blend behaves differently so stick with one that works rather than experimenting with a new brand for special occasions

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