Double Drizzled Toffee Crisps (Gluten-Free Recipe)

Name: Double Drizzled Toffee Crisps (Gluten-Free Recipe)
Prep time: 30 min
Total time: 41 min
Yield: 48 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 3/4 cup sugar; 3/4 cup firmly packed brown sugar; 1 large Land O Lakes® Egg; 1/2 teaspoon almond extract; 2 cups Gluten-Free Flour Blend , (see below); 1 cup gluten-free uncooked old-fashioned rolled oats; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 (5-6 ounce) package (1 cup) dried tart cherries, coarsely chopped; 1 (8-ounce) cup (1 1/3 cups) milk chocolate toffee bits; Drizzle; 2 (1 ounce) squares semi-sweet or bittersweet baking chocolate, melted; 1 1/2 ounces (about 1 block) vanilla-flavored candy coating (almond bark), melted

Crisp oatmeal cookies dotted with dried cherries and chocolate-covered toffee bits--a popular gluten-free treat!

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30 min

Prep Time

41 min

Total Time

Ingredients

1 cup Land O Lakes® Butter, softened

³/₄ cup sugar

³/₄ cup firmly packed brown sugar

1 large Land O Lakes® Egg

¹/₂ teaspoon almond extract

2 cups Gluten-Free Flour Blend , (see below)

1 cup gluten-free uncooked old-fashioned rolled oats

1 teaspoon baking soda

¹/₄ teaspoon salt

1 (5-6 ounce) package (1 cup) dried tart cherries, coarsely chopped

1 (8-ounce) cup (1 ¹/₃ cups) milk chocolate toffee bits

Drizzle

2 (1 ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ¹/₂ ounces (about 1 block) vanilla-flavored candy coating (almond bark), melted

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, oats, baking soda and salt; beat at low speed until well mixed. Stir in cherries and milk chocolate toffee bits.
STEP 3

Drop dough by rounded tablespoonfuls onto parchment paper-lined cookie sheets. Bake 11-13 minutes or until edges are golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely. Drizzle with melted chocolate and candy coating.

Tip #1

- Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

Tip #3

Tip #4

- To melt chocolate and candy coating, place each into small plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving, kneading until smooth every 15 seconds. Cut tiny corner from bag; squeeze to drizzle.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

140 Calories

6 Fat (g)

20 Cholesterol (mg)

95 Sodium (mg)

19 Carbohydrates (g)

1 Dietary Fiber

1 Protein (g)

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