Gluten Free Toffee Cookies

Gluten Free and Supper Simple.
These freeze great and taste amazing
Recipe
Preheat your oven to 350
Get out your stand mixer, 3 cooking sheets and cooling racks
Parchment paper
Stand mixer (hand mixer will work)
2 eggs
8 ounces of melted unsalted Irish butter
1 3/4 cups of buckwheat flour
3/4 cup of almond flour
3/4 cup of maple sugar
1/4 cup of regular sugar
3 or 4 heath bars smashed
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
Mix the dry mix first with the mixer whisk
(flours, sugars, spices, salt) Be sure to break apart the maple sugar clumps)
Add the butter, eggs and extracts, change to the cookie paddle and mix to blended. After about a minute, add the heath bar crumble.
Add so almond flour a tablespoon at a time if the mixture is not thick enough.
Make into small ball and press onto parchment lined cooking sheets, a dozen at a time. Cook from 13 to 14 minutes, cool and freeze or store airtight.

[@asap_asian7604]

Awesome recipe chef