Gluten Free Heath Bar Cookies

Gluten Free Heath Bar Cookies

Gluten Free Heath Bar Cookies

 

Quite a bit has happened since my last post. To recap, Montreal was absolutely amazing. I ate my way around the city and acted like a tourist in the Old Port. I got to see friends and family, and my kitties! It was just an awesome trip and refreshing for my soul.

Montreal

A few days after I got home I had the Gluten Free Allergy Fest, which was super fun. The night before the event we went out to Tio Pablo, which I have written about on here before as it is one of my favorite restaurants in Richmond. I got to meet some awesome people such as Audrey, Jules, and Tiffany. Getting to meet people and hear about their experiences with gluten free (as well as other allergens) was really interesting, and it will definitely have an effect on my recipes and the way I think about baking.

 

 

 

 

 

 

 

 

 

 

 

My in-laws were nice enough to stop by that weekend and come check out the event. My mother-in-law often makes gluten free biscotti for me, which is awesome as I loveeee biscotti. This visit, it was heath bar biscotti. As I inhaled it in 2 or 3 days, I thought I would make more. What started out as the recipe to make biscotti quickly transformed into a cookie experiment. A delicious cookie experiment.

 

 

 

Gluten Free Heath Bar Cookies

September 5, 2017
: 18 cookies
: 10 min

By:

Ingredients
  • 1 1/4 cups gluten free flour (I used King Arthur flour)
  • 1/4 cup white castor sugar
  • 3/4 cup brown sugar
  • 1 stick butter (8 tbsp) softened
  • 3/4 cup heath bar toffee bits
  • 1 cup chocolate chip cookies
  • 1 tsp baking soda
  • 1 full egg
  • 1 egg yoke
  • 1 tsp salt
  • 2 tbsp milk- I used 1%
  • 1/2 tsp vanilla
Directions
  • Step 1 Preheat your oven to 350F.
  • Step 2 Cream together your butter and sugars.
  • Step 3 Add eggs, one at a time, and salt
  • Step 4 Add milk, and vanilla.
  • Step 5 Slowly add your flour, and baking soda.
  • Step 6 Once you have an established batter, add the toffee and chocolate chips.
  • Step 7 Line your baking sheets with parchment paper, and place 6 cookies per tray.
  • Step 8 Bake for 12-15 minutes. Take a look at the cookies, if you feel they are puffing up too much, remove them from oven, press them down a bit, and put them back in the oven.
  • Step 9 Let them cool on the tray for a minute or 2 and transfer to racks.
  • Step 10 Enjoy!