I love cookies. I think this is traced to my grandmother. She was the queen of cookies. Every Christmas she would present approximately twenty different types of cookies. When you are celiac, or gluten intolerant, you generally tend to focus on all the things you can no longer eat. One of my first thoughts was cookies. This is our journey to heath bar cookies.
In Canada, we have a candy bar (chocolate bar) Skor. In the US it is known as Heath. They both are delicious bits of toffee. They are sweet and delicious and can be added into a multitude of desserts to amplify the sweetness and stickiness of a dessert.
I am unsure when this first took place, but, my mother-in-law began to make heath bar biscotti. I was told the recipe and tried it. The results were disastrous. I knew that the flavors were so good but my biscotti making ability is clearly lacking. “What are you good at baking?” I thought. “COOKIES! HEATH BAR COOKIES”. I knew that the flavors would transfer so easily to a cookie that it had to be done. There was nothing left to say.
Do or do not. There is no try.
Experimentation with cookies and thinking about cookies consume my thoughts, frequently. I will browse instagram and see what is “trending” and how I can make that gluten free. The type of cookie that I most come across now is the “rippled cookie”. This process involves dropping your cookie tray mid bake and then throughout the bake. The force from the impact of the sheet hitting the ground will force the cookie to ripple outwards. This is about impossible I have come to realize with gluten free cookies. These cookies are the closest I have come.
How do they come together?
These heath bar cookies are so easy to bring together and are so delicious that they are the number one requested sweet in my household. The other thing to note with this recipe, if you do not want to create the “ripple” effect (which, honestly, is more of a crinkly effect with gluten free flour), you are welcome to just bake these for the full time without pulling them out of the oven.
I can’t wait for you to try them!!
* I have added a section to my site of things I use regularly in my kitchen (and just in general) under the “shop” section. You can see everything here! Baking is easy when you have the right tools.
** The recipe my M.I.L uses for the biscotti can be found here.
Heath Bar Cookies
- Prep Time: 130 minutes
- Total Time: 130 minutes
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 6 oz chocolate chips (I used milk chocolate)
- 8 oz heath bar bits
- 1 tbsp milk
- 1 tsp baking soda
- 1 large egg
- 8 tbsp butter (room temperature )
- 1 tsp vanilla
- 1.5 cup flour (I used King Arthur Gluten Free Flour)
- Take your butter and put it into the bowl of your stand mixer. Beat the butter for 2-3 minutes until it becomes a bit fluffy. Then add both of your sugars and cream together for 5 minutes.
- Scrape the sides of your bowl to make sure nothing is sticking to the sides.
- Add your egg and allow it to incorporate fully. Beat for about 3 minutes.
- Once again, scrape the sides of your bowl, make sure everything is incorporated. Add your milk and vanilla. Beat for 30 seconds. Add your flour and baking soda. Beat until your dough comes together. Stop your mixer and add your chocolate chips and heath bits. Beat again for about 30 seconds to incorporate. Take your bowl and place it in the fridge for 2 hours.
- Preheat your oven to 350°
- Line your baking trays with parchment paper (or mats- your choice!) and spread out the cookies after rolling the dough into balls.
- It is now your choice which route you wish to go. If you choose to do the “ripple effect” follow these steps: Place your trays into the oven when it hits the correct temperature. Bake for 8 minutes. Remove cookies from the oven and take the trays and drop them to the floor. Do this about 8 times per tray. Place back in the oven for 3 minutes, remove and do the same process again. Back in for 3 more minutes and then remove them and allow them to cool on the sheet for about 10 minutes.
If you are not wanting to do that and just want to straight up back them:
Place cookies in the oven when it hits the right temperature. Back them for 13 minutes. Check to see if they are done- if not, bake for 2-3 more minutes. Remove from oven, and allow them to cool for 10 minutes on the tray.