Double Drizzled Toffee Crisps (Gluten-Free Recipe)
Double Drizzled Toffee Crisps (Gluten-Free Recipe)
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
48
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
34 cup sugar
34 cup firmly packed brown sugar
12 teaspoon almond extract
2 cups Gluten-Free Flour Blend , (see below)
1 cup gluten-free uncooked old-fashioned rolled oats
1 teaspoon baking soda
14 teaspoon salt
1 (5-6 ounce) package (1 cup) dried tart cherries, coarsely chopped
1 (8-ounce) cup (1 13 cups) milk chocolate toffee bits
Drizzle
2 (1 ounce) squares semi-sweet or bittersweet baking chocolate, melted
1 12 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.
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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
- 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 #3
- 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 #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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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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