Double Chocolate Toffee Stuffed Cookies
Recipe type: Cookies, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 cookies
  • 1½ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
  • 2 Tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup coconut oil, room temperature, not melted
  • ¾ cup coconut sugar
  • 1 medium egg
  • 1 tsp vanilla bean extract
  • 1 packet chewy toffee candies*
  • ½ cup white chocolate chips
  1. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  2. Combine flour, cocoa, baking powder and baking soda together in a mixing bowl. Mix well and set aside.
  3. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and just beginning to get fluffy.
  4. Add egg and vanilla, whisk until light and smooth, approx. 15-20 seconds.
  5. Gradually beat in flour mixture until it begins to form a soft dough.
  6. Using your hands, form into a smooth dough. Wrap dough in cling film and refrigerate for 15 minutes.
  7. Prep toffee candies by unwrapping and using a rolling pin, firmly press and roll on each toffee to slightly flatten them out, so they’re not too thick for the cookies.
  8. Remove cookies dough from refrigerator and pick up approx. 2 tablespoons worth and roll into a ball. Flatten the dough ball into a big enough disc so one toffee candy will fit in the middle.
  9. Carefully mold cookie dough around the toffee, encasing it in the middle of the dough ball. Place on lined tray and slightly flatten it down. Ensuring the toffee isn’t exposed. Repeat with remaining dough, leaving a 1-inch gap between each cookie as they do spread.
  10. Press a few white chocolate chips into each cookie.
  11. Bake for 10-12 minutes or until lightly golden and cracks have formed on top.
  12. Remove and cool on tray for 5 minutes.
  13. Serve cookies warm so the toffee is oozing from the middle or cool to room temperature so the toffee inside is chewy.
  14. Enjoy!
Store in an airtight container, in the pantry or refrigerator, for 4-5 days.
*Find chewy toffee candies/lollies from your supermarket. I used these
Recipe by Wholesome Patisserie at