Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

This post may contain affiliate links. See our disclosure policy for more.

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies – These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they’re golden on the outside and gooey on the inside. Yum!

Overhead image of a gooey gluten-free brown butter toffee chocolate chip cookie being pulled apart

When I got the idea for Sweets & Thank You, one of the first recipes that came to mind for this new site was an incredible, mind-blowing, totally amazing chocolate chip cookie.

Specifically, I wanted to create the best gluten-free brown butter toffee chocolate chip cookie recipe out there. And after many (many) tests, I really feel like we’ve nailed it.

Thanks to both the brown butter and the crispy toffee bits, these gluten-free cookies have a delightful almost caramel taste, with plenty of melty chocolate throughout. Plus, they’ve got my favorite cookie texture–golden and chewy on the outside, with soft middles just begging for a bite.

This is the recipe I wish I could make for you when you first visit Sweets & Thank You. I’d pour you a cold glass of your favorite milk, then slide over a plate with one of these brown butter toffee chocolate chip cookies, golden and warm from the oven. One bite in, and I think we’ll be best friends.

Here’s what you’ll need to make them…

Ingredients For Gluten-Free Brown Butter Toffee Chocolate Chip Cookies:

  • Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
  • White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
  • Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
  • Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
  • Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
  • Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
  • Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
  • Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
  • Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

First Time Making Brown Butter?

Don’t be intimidated! I’ve got a whole in-depth Brown Butter tutorial with easy step-by-step instructions & a video loaded with tips to walk you through the whole process.

Overhead view of gluten-free brown butter chocolate chip cookie dough scooped into balls arranged neatly in rows

3 Important Tips For pretty Gluten-Free Brown Butter Chocolate Chip Cookies:

1. Don’t Skip That Chill!

If there’s one big secret to amazing brown butter toffee chocolate chip cookies it’s CHILLING THAT DOUGH. Don’t skip this step! It’ll help the cookies spread properly (they spread too much if not chilled) and gives you the signature golden-on-the-outside/gooey-on-the-inside texture we’re aiming for.

2. Try Finishing With Flaky SalT.

I love garnishing my toffee chocolate chip cookies with a bit of flaky sea salt, like Maldon. It’s pretty and the salt is actually lovely with the toffee and chocolate. It’s not strictly necessary, but it *will* make them look like they came straight from a fancy bakery!

3. How to Make Your Cookies Round.

  • CHILL. First, chilling the dough is a great help for getting round cookies. They won’t spread too much when chilled.
  • USE A SCOOP. Additionally using a cookie scoop (I’m using a medium/1.5 Tbsp. scoop here)
  • DON’T FORGET THE PARCHMENT. Parchment paper on your baking sheet will help you get spread without sticking and gives your cookies that gorgeous golden bottom.
  • TRY THE COOKIE CUTTER TRICK. Finally, using my cookie cutter trick will make all the difference. When the cookies are hot out of the oven, use a large round cookie cutter to coax the cookies into perfect circles by moving the cookie cutter in a circular motion around the cookies. (See the video for a visual.)
Overhead view of a golden gluten-free brown butter toffee chocolate chip cookie on a baking sheet

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies:

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

How To Brown Butter Correctly. To achieve that signature brown butter flavor, color, and aroma we’re aiming for, it’s important to make your brown butter correctly. You don’t want to use it if it’s burned!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

Overhead view of a golden gluten-free brown butter toffee chocolate chip cookie on a plate
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead image of a gooey gluten-free brown butter toffee chocolate chip cookie being pulled apart

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sweets & Thank You
  • Total Time: 3 hours 20 minutes
  • Yield: 2 1/2 dozen cookies 1x
  • Diet: Gluten Free


Gluten-Free Brown Butter Toffee Chocolate Chip Cookies – These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they’re golden on the outside and gooey on the inside. Yum! 


  • 1 cup (2 sticks) butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar (lightly packed)
  • 2 egg + 1 egg yolk
  • 1 Tbsp. vanilla extract
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 1/2 cups (300g.) gluten-free measure-for-measure flour, scooped & leveled
  • 1 1/2 cups semi-sweet or dark chocolate chips/chopped chocolate (feel free to use either or a mix)
  • 1 cup toffee bits
  • flaky salt, to finish (optional)


  1. First, brown the butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool for a few minutes.
  2. When the butter has cooled for a few minutes, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
  3. Add eggs + egg yolk one at a time, blending well after each addition.
  4. Add the vanilla and mix to combine.
  5. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won’t be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
  6. Cover and chill the dough at least 1-2 hours, up to 24 hours. (The longer, the better!)
  7. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F.
  8. Line a baking sheet with parchment paper.
  9. When the dough is soft enough to scoop (which can take 30-40 minutes), scoop the dough using a medium (1.5 Tbsp.) cookie scoop and place 6-8 cookies on a baking sheet at a time, spacing them several inches apart.
  10. Bake cookies at 350 degrees for 9-11 minutes, or until the edges are golden and the centers look just shy of being set.
  11. Allow the cookies to set on the baking sheet for 3-5 minutes before transferring to a cooling rack. (The residual heat from the pan will help set the cookies)
  12. Repeat with remaining cookie dough until all the cookies are baked.
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 1 hour
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes


  1. I made these without the toffee (just didn’t have it on hand) and they are incredible. The texture is perfect, soft, chewy and the browned butter makes them stand out. So so good!

  2. Very delicious cookie recipe! I substituted the gluten-free flour for Kamut flour, it’s not gluten-free, but it’s ancient grain flour!

  3. Truly delicious. My daughter and I have made these cookies four times now for group gatherings and I am consistently approached by people raving about how good they are. This recipe has become a staple of mine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star