Gluten Free Oatmeal Chocolate Toffee Cookies
A delightful buttery oatmeal cookie loaded with chocolate chips and toffee bits. Adapted from the Bob’s Red Mill recipe found here:
Ingredients:
-1/2 cup brown sugar (packed)
-1/2 cup granulated sugar
1 cup butter (or vegetable shortening)
1 egg
1 tsp vanilla
2 tsp water
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp xanthan gum
1 ¼ cups gluten free all-purpose flour
1 ½ cups gluten free rolled oats
1 cup toffee baking bits
1 ½ cups chocolate chips
Directions:
-Preheat oven to 350 and line a baking sheet with parchment paper.
-Stir together baking soda, baking powder, salt, xanthan gum and flour. Set aside.
-In a mixer bowl cream butter and sugars together. Add egg, vanilla and water and mix until blended.
-Add flour mixture to wet ingredients and mix until just combined
-Stir in oatmeal, toffee bits and chocolate chips
-Drop rounded teaspoons onto your prepared baking sheet 2 inches apart and bake at 350 for 14-18 minutes depending on your oven.
-Allow to cool before moving from cookie sheet.
Wishing you a wonderful weekend!!
Vanessa ♥♥
Crafty Creative 
Oh boy, do these ever look good! Thanks for sharing the recipe and these are on my “to do” list!
xox
Hey Vanessa, thanks for your crocheting tip. I actually didn’t have enough increases and that’s why it was looking like a mushroom!!!! haha!