Gather Your Ingredients

• 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, or chop up Heath Bars, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

How To Make Brown Butter Toffee Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

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 to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. 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.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
7. Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
8. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

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!

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.

More Chocolate Chip Cookies To Try

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

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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! 

Course Cookies

Cuisine American

Keyword gluten-free brown butter chocolate chip cookies, gluten-free brown butter toffee chocolate chip cookies

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 20 -22 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup butter (2 sticks, 226 grams)
• ¾ cup granulated sugar (150 grams)
• ¾ cup brown sugar (150 grams)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
• 1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
• 1 cup toffee bits or chopped Heath bars
• flaky salt – to finish (optional)

Instructions

• 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 to room temperature.
• Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
• Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
• Add Dry Ingredients, Then Mix-Ins. 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.
• Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
• Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
• Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
• Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

• Don’t Skip The Chill Time. Really. 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!
• Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. 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. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe. 

Gather Your Ingredients

• Softened Butter. You’ll cream softened butter with the sugar from teh graham
• Brown Sugar. Using dark brown sugar will play up the molasses notes in graham crackers, but light brown sugar is also delicious!
• An Egg. A room temperature egg helps maintain the creamed texture of the butter and sugar.
• Vanilla. Plenty of vanilla extract adds a beautiful layer of flavor.
• Gluten-Free Flour. I love keeping things simple with a 1:1 gluten-free flour blend. Our favorite for all our cookies, brownies, and bars is this one from King Arthur. (Make sure the blend you use contains xanthan gum!)
• Gluten-Free Graham Cracker Crumbs. One secret for that graham cookie flavor is to use crushed gluten-free graham crackers for part of the flour in the cookie bar layers. Works like a charm! We’re using Pamela’s, but you can check out all the best brands of gluten-free graham crackers here.
• Baking Powder. For a little bit of puff in the cookie bars.
• Kosher Salt. To balance those flavors. If you using fine table salt, reduce the amount slightly so your recipe doesn’t trend salty.
• Marshmallow Fluff. I prefer fluff over mini marshmallows because you get a more gooey, delightful texture. We tried these gluten-free smores bars with Kraft Marshmallow Creme and Fluff brand marshmallow fluff. Both were delicious, though Fluff is our favorite if you can find it!
• Chocolate! I love using semi-sweet chocolate chips or dark chocolate chips for a fun cookie bar look, but if you want to be more “authentic” to actual s’mores, feel free to use a chopped chocolate bar, like a Hershey’s bar. Both ways are delicious!

How To Make Gluten-Free S’mores Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. Start by preheating the oven to 350 degrees F. Line a metal 8×8 square baking pan with parchment paper or foil. (I prefer parchment paper so I don’t scratch my pan)
2. Cream The Butter And Sugar. In a large bowl or the bowl of a stand mixer, combine softened butter and brown sugar. Cream for 2-3 minutes, or until smooth and fluffy.
3. Add Egg & Vanilla to the butter/sugar mixture and mix to combine.
4. Add Dry Ingredients. Scrape down the edges of the bowl and add gluten-free flour, gluten-free graham cracker crumbs, baking powder, and salt. Mix until just combined and no dry patches remain.
5. Pat Out The Cookie Base Layer. Take roughly 2/3 of the graham cracker cookie dough and pat or spread out into your prepared baking dish. The dough will be sticky, so take your time here to get it into an even layer. An offset spatula is the easiest way to make it smooth and even! (It’s ok if it’s not perfectly 2/3 of the dough, just do your best.)
6. Spread With Marshmallow. Next, spread the marshmallow fluff over the bottom layer of cookie dough and spread into an even layer.
7. Sprinkle With Chocolate Chips. Then, sprinkle the chocolate chips or chopped chocolate over the marshmallow layer as evenly as you can.
8. Add The Top Layer. With the remaining 1/3 of the graham cracker cookie dough, take small dollops of dough and pat them out to an even layer in your hand. Spread these little flattened dollops over the top of the marshmallows and chocolate chips. There won’t be enough dough to cover everything, so just space out the dollops the best you can. (This lets some of the marshmallow peek through later–so yummy!)
9. Bake at 350 degrees for 25-28 minutes, or until the dough is just set and starting to turn golden brown. It may seem jiggly when the pan wiggles (this is the gooey marshmallow layer!) As long as the top looks set, it’s probably done!
10. Cool Completely. For best results, let the s’mores cookie bars cool completely before slicing into bars. (Note: These are fairly gooey like traditional s’mores, so the best way to get clean cuts is to chill the bars in the refrigerator first. They’ll cut much easier & neater cold!
11. Store leftover cookie bars in an airtight container at room temperature 2-3 days, in the refrigerator 4-5 days, or in the freezer up to 2 months.

Start With Simple Ingredients

One thing I LOVE about this easy strawberry sauce recipe is how simple and straightforward the ingredients list is. Let’s take a look:

• Fresh Strawberries. While my first choice is fresh, ripe strawberries since they’ll hold their shape better, you can also use frozen strawberries to make strawberry topping. Just know the texture will be a bit softer.
• Sugar. To bring out the natural sweetness in the berries and give this sauce a lovely syrupy texture, you’ll need some sugar. Regular granulated sugar (white sugar) will work best here!
• Fresh Lemon Juice. I love to add a tiny bit of fresh lemon juice. The acidity adds brightness and freshness and really takes the flavor to the next level!
• Cornstarch. For glossy, thick strawberry sauce, a little cornstarch helps. It acts as our thickener and gives this sauce its gloriously glossy sheen.
• Vanilla Extract. A subtle layer of vanilla adds a touch of richness to this strawberry topping.
• A Tiny Pinch Of Salt. Trust me here! It won’t make the sauce taste salty at ALL. It will just balance and enhance all the other flavors.

More Gluten-Free Brunch Recipes To Try

Fluffy Gluten-Free Belgian Waffles

Gluten-Free Blueberry Muffins

Brown Sugar Cream Cheese Fruit Dip

Recipe Card

Gluten-Free Chocolate Chip Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 25 minutes
• Yield: 12 Muffins 1x
• Diet: Gluten Free

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Description

These bakery-style gluten-free chocolate chip muffins have a light, fluffy texture, sky-high muffin top, and they’re packed with mini chocolate chips in every bite. 

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Ingredients

For The Dry Ingredients:

• 2 1/2 cups (300 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled 
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For The Wet Ingredients:

• 1/2 cup (8 Tablespoons, 4 oz) butter, melted
• 1 cup (200 grams) granulated sugar
• 3 large eggs, room temperature
• 1 Tablespoon vanilla extract or vanilla bean paste
• 3/4 cup (170 grams) sour cream
• 3/4 cup (178 ml) heavy cream
• 1/2 cup (3 oz, 85 grams) mini chocolate chips

To Top The Muffins:

• 1/4 cup (1 1/2 oz, 43 grams) mini chocolate chips
• 2 Tablespoons coarse sugar (turbinado sugar, sparkling sugar, demerara sugar)

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Instructions

1. Combine Dry Ingredients. In a medium bowl, combing gluten-free flour blend, baking powder, baking soda, and kosher salt. Whisk to combine well and set aside.

2. Combine Butter & Sugar. In a large mixing bowl, combine melted butter and sugar.

3. Add Eggs & Vanilla. Then, add the eggs one at a time, beating to fully incorporate each egg before adding the next one. Mix in the vanilla extract.

4. Mix In Sour Cream & Heavy Cream Next, mix in the sour cream until fully combined. Mix in the heavy cream, and stir until well combined.

5. Add Dry Ingredients To Wet Ingredients. Gently mix the dry ingredients in until just a few dry, floury patches remain.

6. Mix In The Chocolate Chips. Add 1/2 cup mini chocolate chips and fold them in until the batter is smooth (no more dry patches!), and the chocolate chips are well distributed.

7. Let The Batter Rest. This step is important! Let the batter rest for at least 1 hour (up to 2 hours at room temperature or even overnight in the fridge) before scooping. The batter will aerate and get fluffier and thicker. Try not to disturb it, so that it keeps all that lovely air and rise.

8. Preheat The Oven & Prep The Pan. While the muffin batter is resting, preheat the oven to 425 degrees F. Line a 12-cup muffin pan with parchment paper liners.

9. Scoop The Muffins & Top With Sugar. The batter will be a bit fluffy and thick. Try not to disturb it as you use a large scoop (a large cookie scoop or an ice cream scoop) to scoop muffin batter into the prepared muffin cups. The batter should fill the muffin cups completely and generously. Sprinkle each muffin with about 1 teaspoon extra mini chocolate chips and some coarse sugar (turbinado sugar or demerara sugar).

10. Bake The Muffins. Pop the pan in the oven and bake for 5 minutes at 425 degrees. After 5 minutes, reduce the oven temperature to 350 degrees F. and bake another 10-12 minutes, or until the muffins are light golden and baked through. (A toothpick inserted in the center should come out with just a few moist crumbs, but no wet batter). You do NOT need to wait for the oven temperature to reach 350 degrees, just adjust the temperature and keep baking.

11. Cool The Muffins 2-3 minutes in the muffin pan before transferring to a wire cooling rack to finish cooling.

12. Serve & Store. Enjoy right away or store in a bag or airtight container at room temperature 2 days (a few seconds in the microwave revives them beautifully!) or freeze up to 2 months. 

Notes

• Let The Batter Rest. Allowing the batter to rest for at least 1 hour helps hydrate the flour, develop the flavor, and give the leavening agents more time to react with the batter. This will give you a much taller rise in the end! I recommend 1 hour at room temperature. You can let the batter rest up to 2 hours at room temperature, or in the refrigerator overnight. If you chill the batter, bring it back up to room temperature before baking for best results.
• We highly recommend King Arthur Measure For Measure Gluten-Free Flour for this recipe. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or your muffins will not turn out properly. Almond flour, coconut flour, etc. cannot be substituted. Make sure to weigh the flour when possible, or at least scoop and level the flour to avoid packing too much flour into the measuring cup. 

• Prep Time: 10 minutes
• Rest Time: 1 hour
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

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Start With Simple Ingredients

• Gluten-Free Flour. Our go-to gluten-free flour blend is King Arthur Measure For Measure Flour. It’s great for gluten-free brownies, cakes, cookies, and more. If you use another brand, be sure it contains xanthan gum. and weigh or measure your flour carefully to avoid adding too much. (Also: Avoid Cup4Cup flour, which contains milk/dairy.) Do not substitute almond flour, coconut flour or any other flour as they won’t work in this recipe.
• Unsweetened Cocoa Powder. I tested these with natural cocoa powder and Dutch process cocoa (dark cocoa powder), and we all agreed the natural cocoa powder brownies tasted better! (Use COCOA powder, not cacao powder for these brownies)
• Salt. Then, you’ll round out the dry ingredients with just enough kosher salt to balance the flavor.
• Vegan Butter. Use dairy-free, vegan buttery sticks like Earth Balance or Miyokos, rather than spreadable butter.
• Dairy-Free Milk. I used unsweetened almond milk, but other unsweetened plant based milk works here, too. Feel free to use soy milk, rice milk, cashew milk, etc.
• Sugar. Be sure you’re using vegan sugar. Organic cane sugar does not contain bone char and is considered vegan in the United States. Don’t substitute coconut sugar or maple syrup here, or you won’t get the same glossy tops & it will impact the texture.
• Chocolate Chips. For fudgy vegan brownies, you need plenty of chocolate. Pick up vegan chocolate chips or chocolate for this recipe. We like Enjoy Life chocolate chips and Toll House allergen free chocolate chips (Both budget friendly & easy to find!).
• Vanilla Extract. Plenty of pure vanilla extract really plays up the chocolate flavor in these brownies.
• …More Chocolate. Aaaand because you’re worth it (and because it helps with the brownies’ rise and glossy tops), we’re adding even more chocolate chips or chocolate chunks to these brownies right at the end.

How To Make Fudgy Vegan Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Star by preheating The Oven To 350 degrees F. Line an 8×8 square metal baking pan with parchment paper. (Use a METAL pan, not a glass pan or the brownies won’t rise the same.)
2. Combine The Dry Ingredients. In a medium bowl, combing gluten-free flour, cocoa powder, and salt. Whisk to combine and to break up any clumps of cocoa. Set flour mixture aside.
3. Melt Butter, Milk & Sugar. In a small saucepan, combine vegan butter, milk, and sugar. Stir over medium low heat, whisking until the sugar is completely dissolved. (No gritty or grainy texture left!) Do not let the mixture simmer or boil, just heat it long enough to melt the butter and dissolve the sugar completely.
4. Stir In The Chocolate & Vanilla. Remove the pan from the heat and stir in 1 cup of chocolate chips and the vanilla extract. Whisk until the chocolate is fully melted. Let the mixture cool 3-5 minutes, so it doesn’t melt the remaining chocolate chips later.
5. Add In The Dry Ingredients. Stir the dry ingredients into the wet ingredients until just combined. The brownie batter will be thick, shiny, and sticky. If it’s still quite warm, let it cool another few minutes before adding the chocolate chips.
6. Fold In The Chocolate Chips. Add the remaining 2/3 cup chocolate chips and gently fold in with a silicone or rubber spatula to combine. Pour the brownie batter into your prepared baking dish and smooth the surface.
7. Bake The Brownies. Pop the brownies in the oven and bake for 25-27 minutes, or until the edges are set and the center isn’t jiggly. A toothpick inserted in the center will likely come out with a bit of thick batter, but it shouldn’t be thin or liquid. (Keep in mind that the brownies will continue to set as they cool. Try not to over-bake the brownies or you’ll lose the fudgy texture. If your toothpick comes out clean or with just a few moist crumbs, the brownies are likely over-baked and will be more dry and cake-like than fudgy.)
8. Cool & Cut. Place the pan on a wire rack and let the brownies cool completely before cutting. (I know it’s hard to wait, but if you cut them warm, they’ll likely be too gooey. Let them set, as they’ll continue to cook as they cool. Cut into 9 large squares, 12 rectangles, or 16 small squares. (Or even smaller pieces, if desired!)
9. Serve & Store. Enjoy at room temperature or store in an airtight container. Vegan brownies will keep at room temperature 2 days, in the refrigerator 3-4 days, or you can freeze them up to 1 month.

How To Get a Glossy Top On Your Brownies

To me, there’s nothing that makes a brownie look more gorgeous than a shiny, glossy, crackly thin top that’s so common in boxed brownies or bakery brownies. It can be finicky to get until you understand exactly HOW that glossy top is formed. The big secret is:

Dissolve The Sugar Completely

The #1 tip I have for glossy brownie tops is fully dissolving the sugar. Interestingly, sugar only dissolves in water (not oil or fat), so you need some sort of water/water-containing liquid to help you dissolve the sugar in brownies. The most common methods are:

1. Whisking the sugar with eggs (which we obviously aren’t doing in vegan brownies)
2. Dissolving the sugar in warm or hot butter (or vegan butter). This is the method we’re using today for our vegan brownie recipe, along with dairy-free milk to help us along! Butter (even vegan butter) contains water, while oils like coconut oil don’t, so it helps dissolve the sugar better than oils do.
3. Using fine sugar or powdered sugar. It’s very important that the sugar is totally dissolved (no grain or gritty bits left). Some recipes even use superfine sugar or powdered sugar to achieve this since it dissolves better, though vegan versions can be trickier to find. We’re sticking with regular sugar here.

For best results, dissolve that sugar!

CAN I MAKE THIS CARAMEL SAUCE WITHOUT THE CORN SYRUP? Yes, but it will drastically increase the level of difficulty. We are using the wet caramel method, which uses corn syrup to help you avoid sugar crystals. Corn syrup acts as a solution that prevents the formation of crystals and keeps your caramel sauce smooth. Classic caramel made using the dry method, which is more difficult, does not use corn syrup, but is trickier. If you omit the corn syrup, use an additional 2 tablespoons of water.

How To Make Homemade Caramel Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Get Everything Ready First. Things will move quickly once you get started, so measure & set aside all your ingredients close by so you can easily reach and add things as needed.
2. Combine Sugar, Corn Syrup & Water. In a medium saucepan or pot, combine sugar, corn syrup, and water. Whisk to combine well and wipe down the sides of the pan so there aren’t a bunch of sugar crystals on the sides. (This helps prevent crystallization.) You can also use a wet pastry brush dipped in water to brush down the sides.

3. Boil Till Deep Amber. Paying close attention, turn the heat to medium-high and WITHOUT STIRRING, let the sugar mixture melt and come to a boil. Boil the caramel for about 8-10 minutes, or until the bubbles slow down somewhat, and the caramel is a deep amber color (about the color of an old penny). The caramel sauce will only be as dark as the caramelized sugar, so don’t pull it off the heat early!
4. Carefully Whisk In The Cream. Remove from the heat, and immediately whisk in the cold cream. The cream will stop the cooking process but will immediately bubble and steam. Whisk quickly and watch out for splatters! Whisk until it’s smooth.

5. Stir In Butter, Vanilla & Salt. Add in the butter, vanilla, and salt and whisk until smooth and uniform.
6. Cool & Store. Let caramel sauce cool to room temperature, then pour into a heat-proof airtight container or glass jar and store caramel sauce in the fridge up to 2 weeks. (Note that the hot caramel looks much thinner than it will after the caramel cools.) 

Did You Burn The Sugar Mixture? If you finish the boiling step and the sugar is burned, do NOT finish adding the other ingredients. You’ll need to start over. Burned caramel tastes acrid and deeply bitter, and can’t be fixed.

How To Make Gluten-Free Cornbread, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8″ metal pan with parchment paper and set aside.
2. Combine The Dry Ingredients. In a large mixing bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined.
3. Mix In The Milk & Eggs. Add milk and eggs to the dry ingredients and begin to stir.
4. Whisk In The Melted Butter. Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches)
5. Bake. Pour the cornbread batter into your prepared pan and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top will likely just begin to turn golden brown
6. Cool for 10-15 minutes before cutting into slices. Store leftover cornbread in an airtight container 2-3 days. 

FAQ + Tips And Tricks For The Best Gluten-Free Cornbread

Can I Use This To Make Corn Muffins? Yes! Follow our simple recipe for gluten-free cornbread muffins to get the right temperature and bake time. It works like a charm!

What’s The Best Way To Store Gluten-Free Cornbread? Reducing air exposure is the name of the game when it comes to keeping your cornbread from drying out. Cover the cornbread and store in the refrigerator 2-3 days, or wrap leftover gluten-free cornbread in plastic wrap/food wrap and tuck into a freezer-safe bag to freeze up to 2 months.

Is Cornbread Normally Gluten-Free? While corn is naturally gluten-free, most cornbread is NOT gluten-free. Most corn bread recipes use a combination of cornmeal and white flour. To make gluten-free cornbread, you must use gluten-free ingredients, such as gluten-free cornmeal and gluten-free measure-for-measure flour, as we do here.

Is Cornmeal Gluten-Free? Corn and cornmeal are naturally gluten-free. However, they’re usually processed in a way that can cause cross contamination or cross contact (i.e. made on shared equipment with gluten-containing flour, etc.). If you have gluten intolerance or Celiac disease, it’s important to buy certified gluten-free cornmeal.

How To Make Gluten-Free Oatmeal Butterscotch Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Cream The Butter & Sugars. In the bowl of a stand mixer, combine the softened butter, brown sugar, and white sugar in a mixer. Cream for 2-3 minutes using the paddle attachment, or until the mixture is lighter in color and light and fluffy in texture. (You can also do this in a large bowl with a hand mixer)
2. Add Eggs One At A Time, beating to incorporate each egg before adding the next one.
3. Add Vanilla, and mix until it’s combined.
4. Start On The Dry Ingredients. Scrape down the sides of the bowl and add your gluten-free flour, rolled oats, cornstarch, baking soda, salt, and cinnamon. Mix until *almost* combined. (There should still be a few dry spots left.)
5. Add Butterscotch Chips & Mix or stir just until the flour is incorporated and the butterscotch chips are evenly distributed in the batter. Try not to over-mix the dough.
6. Cover & Chill At Least 2 Hours. DO NOT SKIP this step! Cover your cookie dough (I transfer mine to an airtight container) and chill at least 2 hours, up to one day.
7. Preheat & Prep. When you’re ready to bake the cookies, preheat the oven temperature to 350 degrees F. and line a cookie sheet with parchment paper or a silicone mat. Remove the dough from the fridge 15-20 minutes in advance of baking so the dough is soft enough to scoop.
8. Scoop & Bake. Use a large (3 Tbsp.) cookie scoop to scoop 6 cookie dough balls onto the baking sheet at a time. Bake 10-12 minutes at 350 degrees F. or until the cookies are just turning golden brown around the edges and they look a bit underdone in the center. Remove from the oven & sprinkle with flaky sea salt, if desired.
9. Cool & Transfer. Allow the cookies to cool 2-3 minutes on the baking sheet before transferring to a wire rack to continue cooling. The residual heat from the pan and cookie will help set the centers of your cookies.
10. Repeat & Eat! Then, repeat this baking process with the rest of your dough. Enjoy the cookies fresh, store leftover cookies at room temperature for 2-3 days, or freeze 6-8 weeks.

What Makes Belgian Waffles Different Than Regular Waffles?

There are actually two types of Belgian waffles: Liege waffles and Brussels waffles. Liege waffles are made from a thicker, almost dough-like batter and often studded with pearl sugar. Brussels waffles are what most Americans picture when they talk about Belgian waffles.

Gather Your Ingredients

One thing I LOVE about this easy gluten-free waffles recipe is how simple and straightforward the ingredient list is. Let’s take a look:

• Milk (Regular or Dairy-Free). You can make gluten-free Belgian waffles dairy-free by using dairy-free milk or stick with regular milk. Use whichever milk works best for your dietary needs. We’ve made them with lactose-free whole milk and almond milk and both work great!
• Oil or Melted Butter. Next, you have your choice of oil or butter. Oil gives you a more crisp waffle, while butter has better flavor for some folks. I recommend a neutral-tasting oil, like vegetable oil, canola oil, or avocado oil for best results. 
• Eggs (Yolks & Whites Separated). Here’s part of the magic of Belgian waffles. You’ll separate the eggs (separating the yolks and the whites). The yolks get mixed in with the other wet ingredients, while the egg whites are whipped to stiff peaks and folded into the batter, incorporating more air for a light, fluffy, crisp texture.
• Sugar. A little white sugar helps sweeten the waffles gently and helps them brown better in the waffle iron.
• Vanilla. I love the kiss of vanilla extract in this gluten-free Belgian waffle recipe. It’s subtle, but makes such a lovely difference!
• Gluten-Free Flour. We’re swapping out traditional white flour for gluten-free flour. We highly recommend King Arthur Measure-For-Measure flour for this gluten-free waffle recipe. If you use another gluten-free flour blend, your results may vary slightly. Be sure to use a flour blend that contains xanthan gum, as it will help with the texture of the waffles. (Coconut flour, oat flour, almond flour, etc. will NOT work in this recipe.)
• Cornstarch. Using a bit of cornstarch with the flour adds lightness and crispness that’s so lovely here. Since there’s no gluten in the waffle batter, the cornstarch helps add some of that starchy stretch you expect in a Belgian waffle recipe.
• Baking Powder. Traditional Belgian waffles are often yeasted, but most folks in the U.S. make theirs using baking powder. This gives easy lift and a light, fluffy texture!
• Salt. Simple, but essential! Salt balances all those lovely flavors.

Psst! Here’s How To Separate Eggs

You’ll need to separate the egg yolks & whites to whip the egg whites for these waffles. If you’ve never done it before, this post has 3 ways to separate eggs. It’ll walk you through every step–it’s easier than you think!

GET THE HOW TO SEPARATE EGGS TUTORIAL

How To Make Gluten-Free Belgian Waffles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. PREHEAT YOUR WAFFLE IRON according to the manufacturer’s instructions, and grease the plates with 100% spray oil or by brushing oil onto the plates with a pastry brush. For the best color, we usually set our waffle maker to a higher heat setting (medium-high to high heat). If your waffle iron runs hot, feel free to use a lower setting.
2. SEPARATE THE EGGS. If you haven’t already, separate your eggs, putting the whites in a clean glass or metal bowl, and the yolks in a medium mixing bowl. Be sure that no egg yolk gets in with the whites or they won’t whip properly.
3. COMBINE THE WET INGREDIENTS. To the egg yolks, add milk, oil or butter, sugar, and the vanilla. Whisk to combine until smooth.
4. COMBINE THE DRY INGREDIENTS. In a separate medium mixing bowl, combing gluten-free flour blend, cornstarch and salt. Whisk to combine. (Alternatively, you can sift the dry ingredients directly into the wet ingredients if you want to save yourself a bowl!)
5. MIX THE WET AND DRY INGREDIENTS. Add the dry ingredients to the wet ingredients and stir with a spatula until mostly combined. (A few lumps are totally fine! Try not to over beat the mixture.)

6. WHIP THE EGG WHITES TO STIFF PEAKS. Next, use a hand mixer to beat the egg whites over low heat until they begin to foam with small bubbles. Gradually increase the speed to medium until the egg whites turn opaque and white. Beat 3-5 minutes, or until stiff peaks form. When you lift your beaters out of the egg whites, a small peak should form at the end of your beater. When the tip of the peak stands upright and holds its shape when the beater is rotated, you’ve reached stiff peaks. If the tip flops over or droops, continue beating until the egg whites are stiff. (See this tutorial about whipping egg whites for more details!)
7. GENTLY FOLD IN THE WHIPPED EGG WHITES. Using a large rubber or silicone spatula, gently fold in the egg whites, working just a little bit at a time. (I usually add the whipped whites in 3-4 increments.) Do NOT whisk or stir the batter vigorously, or you’ll deflate the whipped egg whites. Again, a few small lumps are fine!
8. COOK WAFFLES ACCORDING TO WAFFLE MAKER INSTRUCTIONS. Now, you’re ready to cook the waffles! For my waffle iron, I scoop 3/4 cup batter per waffle. Cook until golden and crisp, then transfer to a cooling rack in a single layer. See the FAQ for tips on keeping your waffles warm!

FAQ + Tips And Tricks For The Best Gluten-Free Belgian Waffles

What’s Your Favorite Waffle Maker? We’ve tried lots of waffle makers, but we love this double Belgian waffle iron. It cooks two waffles at once and has lasted really well for our waffle-loving family! (We use these waffle iron cleaning tips to keep it running smoothly!)

Can You Freeze Gluten-Free Belgian Waffles? You bet! I love doing this. Since it can be kind of a pain to drag your waffle iron out, I often make a double batch and freeze half of our waffles for later. Place them in a large freezer bag and they’ll keep about 1 month.

How To Re-heat Gluten-Free Belgian Waffles. Waffles reheat best with dry heat, so reheating them in a toaster oven, or on a cooling rack over a baking sheet at 30n0 degrees for 8-10 minutes is our favorite! They’ll crisp up again and won’t go soggy.

Need A Waffle Iron?

We’ve owned LOTS of waffle irons in the 16+ years we’ve been married, but my favorite is this two-sided Belgian waffle iron from Cuisinart. It can cook two Belgian-style waffles at once, is fairly easy to clean, and has lasted well!

SHOP OUR BELGIAN WAFFLE MAKER

Here’s What Makes These Chocolate Chip Cookies So Unique

1. Their Colossal Size. I mean, you can’t dance around it. The first thing you’ll notice about gluten-free Levain chocolate chip cookies is their size. Levain says their cookies are a whopping 6 oz. That’s roughly 3 times size of the average chocolate chip cookie! They even go so far as to give dimensions–they should be 4 inches wide and about 1.25″ thick. That may not sound like a lot, but when it covers all of your palm and half your fingers, it feels like a lot!
2. Their Texture. One thing that’s surprising when you consider their enormous size is that Levain cookies are consistently described as having a light but crisp exterior that gives way to a gooey, gorgeous center. Another part of their signature look is the more rumpled, irregular surface shape. Instead of being perfectly smooth, they’ve got bumps and texture that bakes up beautifully. It gives these giant cookies a really fun, homemade look that just adds to the experience!
3. Their Surprise Ingredient List. In my research, I came across several bake-off style recipe tests comparing popular copycat recipes to the real thing. (This one from The Kitchn and this one from Pancake Princess were both especially helpful as I compared recipes.) While the actual Levain cookies use a mix of white flour and malted barley flour (according to the package ingredients on their frozen cookies), most of the popular copycat recipes use a mix of white flour and cake flour (which has less protein than typical white flour) as a way to get that light, gorgeous texture. I use a combination of gluten-free measure-for-measure flour and cornstarch that gives really lovely results–light, crisp exterior and soft, gooey center that holds its shape and doesn’t taste floury.
4. Their Baking Time & Temperature. Since they’re so large, thick gluten-free chocolate chip cookies like these Levain-style cookies need to be baked at a higher temperature than typical cookies. Baking them at a temperature more than 400 degrees F. helps set the edges so they don’t spread too much and helps with that gorgeous textural contrast.