Some of the best gluten-free baking ideas on gfe come from readers. Such is the case with these sensational Flourless Peanut Butter Cookies with Toffee Chips.
You might call them Toffee Bits instead of Toffee Chips.
When I shared my Flourless Peanut Butter Cookies on Facebook recently, this conversation with gfe reader Kim Lister took place:
Kim: “Try them with toffee pieces in them, yummm!!”
Me: “That combo sounds absolutely amazing!! Thanks for sharing! ”
Kim: “You’re welcome. Makes them nice and chewy …”
Readers, she is so right! These are not only nice and chewy but the combination of peanut butter and toffee is really something special. Sort of Butterfinger-ish.
Can you see those caramelized toffee chips sparkling in these cookies? As Kim said, the toffee chips make these cookies “nice and chewy.”
Thanks so much to Kim for sharing her version with us!
I’ve made my Flourless Peanut Butter Cookies so many different ways over the years—with mini chocolate chips, with chocolate chunks, dipped in chocolate, as sandwich cookies with Nutella, as Cookie S’mores—but I’ve never thought of adding toffee chips.
But recipe possibilities are always endless, right? Honestly, I love that!
If you’ve not made my Flourless Peanut Butter Cookies before, the key to successful cookies is allowing them to finish setting up for 5 minutes on the baking sheet after you remove them from the oven.
They will look mostly set up when you take them out of the oven.
And then fully set up after cooling on the baking sheet those 5 minutes (before you remove them to a cooling rack to finish cooling completely).
By the way, sometimes I make a recipe immediately when a reader suggests it. But sometimes it can take me months or years to get to the recipes that readers suggest.
A new gluten-free flour mix, Angel Food Cake, Brown Sugar Oatmeal Chocolate Chip Cookies, Burnt Sugar Cake, Homemade Gnocchi, Scones, and Zucchini Pie (Mock Apple Pie) are just some of the recipes in my queue currently.
The upside is that I will never run out of recipes to share here on gfe! My own or readers’ recommendations.
Back to These Flourless Peanut Butter Cookies with Toffee Chips
Be grateful that I made these cookies right away for you all! If you love peanut butter and you love toffee, you will definitely want to make these Flourless Peanut Butter Cookies with Toffee Chips right away for yourself.
As you can imagine, they’re rich treats so make them when you have company or have someone to share them with. I’ll be taking most of these to my Mom’s house today so she can enjoy them and share them with my gluten-free aunt, one of her younger sisters, when she visits next.
Although Kim did not mention the measurement she used for the toffee chips in her version, I used a full cup. A bag of Heath toffee chips is 12 ounces so you will have some chips left over but I am sure you can find a good use for them!
I know I already have some ideas of my own—other than simply eating them, that is.
By the way, these cookies remind me of my Flourless Pecan Sandies in looks. The flavor profiles are different but they are both equally good! Oh, so many cookies, so little time. Isn’t that how the saying goes?
Some More Gluten-Free Recipes from Readers on gfe and More Peanut Butter Recipes
~ Flourless Gluten-Free Oatmeal Coconut Cookies (note: I am subbing in quinoa flakes for oatmeal these days because of the recent testing results showing gluten in oat products, even in some certified gluten-free purity protocol products)
Flourless Peanut Butter Cookies with Toffee Chips Recipe
Commercial vanilla extract in the U.S. is gluten free because the vanilla is extracted using distilled alcohol. Be cautious about vanilla extract from other countries or homemade vanilla extract that may not be made with distilled alcohol or may be made with alcohol that has had gluten-containing ingredients added after distillation. I recommend leaving these uncovered. When you store them in a closed container, they get quite a bit softer.
Commercial vanilla extract in the U.S. is gluten free because the vanilla is extracted using distilled alcohol. Be cautious about vanilla extract from other countries or homemade vanilla extract that may not be made with distilled alcohol or may be made with alcohol that has had gluten-containing ingredients added after distillation.
I recommend leaving these uncovered. When you store them in a closed container, they get quite a bit softer.