Almond Toffee Chocolate Chunk Cookies {Gluten Free}

I consider myself to be a chocolate chip cookie connoisseur.  Maybe that’s a bit conceited, but I’ve eaten just about every variety of chocolate chip cookie known to man ~ with walnuts, pecans, macadamia nuts, pistachios, cranberries, cherries, pretzels, chocolate chips, DARK chocolate chips, WHITE chocolate chips, etc.  I’ve eaten them crispy, chewy, stale, frozen, melted, etc.  But I’ve never eaten them gluten or grain free.  Until now! 😀 I love experimenting with new baking methods, and the #glutenfreegoodies series on my blog this month is proving to be quite the baking education.

Gluten Free Almond Toffee Chocolate Chunk Cookies ~ Pearls + Girls


These cookies are made with almond flour and coconut oil, which are specialty items that I could not find in my regular grocery store.  Luckily, there is a Whole Foods Market not too far away, and I was able to purchase these items in their baking department.  The other basic cookie ingredients you should have on hand.  I adapted this recipe from Meaningful Eats.  I added chopped dark chocolate and Heath candy bar chunks.  Yep, Heath is gluten free!!!!  Seriously, English toffee in a chocolate chip cookie, how bad can that be?!?!  Enjoy! 🙂

Almond Toffee Chocolate Chunk Cookies

Yield: about 2 dozen cookies

These cookies are GLUTEN FREE, but have a wonderful texture and nutty flavor due to the addition of almond flour. This recipe was tested with brown sugar, but coconut palm sugar can be used as a substitution.


  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup brown sugar (or coconut palm sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour (I use the Bob's Red Mill brand)
  • 4 oz. dark chocolate, chopped (I use the Ghirardelli brand)
  • 2 Heath candy bars, chopped


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with a Silpat baking mat or parchment paper.
  3. Using a stand mixer with a paddle attachment, cream together the butter, coconut oil, and brown sugar.
  4. Add the vanilla and eggs, mixing until incorporated.
  5. Mix in the baking soda and salt.
  6. Add the almond flour, 1 cup at a time, beating well after each addition.
  7. Fold in the chopped chocolate and toffee with a wooden spoon.
  8. Chill dough in the refrigerator for 30 minutes.
  9. Using a medium cookie scoop or a tablespoon, drop the dough onto the lined baking sheet about 3 inches apart.
  10. Bake for 11-13 minutes, or until golden brown around edges.
  11. Transfer to a cooling rack.