Chocolate Heath Bar Cookies

This recipe for gluten free chocolate heath bar cookies recipe is quick, easy, and absolutely delicious. They are the perfect cookie to satisfy any sweet tooth cravings you may have.

Recipe updated 12/13/2021

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 this chocolate heath bar cookies recipe.

What is the difference between Heath and Skor?

In Canada, I only ever grew up seeing Skor, never heath. According to my American husband, he has had and seen both in the US. Heath is (defined by the Hershey Company) as English toffee that is covered with milk chocolate. Skor on the other hand, is a butter toffee. So the major difference is English toffee vs butter toffee.

This might make you then question, “what exactly is English toffee?” English toffee is a popular variant of toffee (oddly enough, in America), that is available in both chewy and hard versions. It is a very buttery toffee that is often made with almonds!

Can these cookies be made vegan? Are there recipe alterations?

These are the best toffee (aka chocolate heath bar cookies). I have not experimented therefore with making the recipe vegan. It is possible that you could use an egg replacement and a dairy-free milk. In addition, substitute the milk chocolate chips for dark chocolate.

If you wish to make these cookies dairy free, that is easy enough! Use dark chocolate rather than milk chocolate and use either almond milk or oat milk as your substitute for the tablespoon of milk in the recipe. You can also use a dairy free butter. My personal favorite is miyokos butter.

What do you need for this chocolate heath bar cookies recipe?

• ¼ cup white sugar
• ¼ cup light brown sugar
• 6 oz chocolate chips (I used milk chocolate)
• 8 oz heath bar bits
• 1 tablespoon milk
• 1 teaspoon baking soda
• 8 tablespoon butter (room temperature )
• 1 teaspoon vanilla
• 1.5 cup gluten free flour (I used King Arthur Gluten Free Flour)
• 1 large egg

How do you make them?

1. 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.
2. 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. Scoop the dough and roll into balls. Place the dough in the fridge for 2 hours.
3. Preheat your oven to 350° and line your baking trays with parchment paper (or mats- your choice!). It is now your choice which route you wish to go. 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.
   

If you want your cookies to have the “ripple effect”:

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.

How do they come together?

We love these cookies in our household! These are my husband’s favorite cookie and the dessert he requests the most (other than this cheesecake). 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.

Looking for other gluten free cookies?

Soft Amaretti Cookies
Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Linzer Cookies
Chocolate Tahini Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies

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