Toffee Pecan Cookies
Delightful gluten-free cookies packed with crunchy pecans and gooey toffee bits, perfect for a sweet treat.
Ingredients
butter, sugars & flavorings
- 170 g unsalted butter
- 100 g light brown sugar
- 150 g caster sugar
- 1 tsp vanilla essence
- 1 medium egg (plus 1 egg yolk)
dry ingredients
- 350 g gluten free plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp xanthan gum
- 75 g pecan nuts (chopped into chunks)
- 100 g soft toffees or toffee chocolate eclairs (snipped into small pieces)
Instructions
- Preheat oven to 180°C. Melt butter, then stir in sugars and vanilla.
- Add egg and egg yolk, mix until smooth. Combine dry ingredients separately.
- Mix wet and dry ingredients to form a soft dough. Adjust with milk or flour if needed.
- Stir in chopped pecans and snipped toffees. Form into 12 balls, flatten on trays.
- Bake for 10 minutes, cool on tray for 5 minutes, then transfer to wire rack.
Notes
Chilling the dough before baking can help achieve thicker cookies.