Erin’s Recipe Rundown
Texture: Chewy cookies dotted with chunks of crispy and crunchy Christmas crack. Texture heaven!
Taste: The ultimate combination of sweet and salty, with a rich toffee flavor and flaky sea salt topping!
Ease: Homemade Christmas crack is an added step that’s absolutely worth it! Save time by making it a few days in advance!
Top Tip: Freeze the dough balls before baking! This creates the best cookie texture and is worth the wait. This is also great for making these cookies in advance!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! These are now one of my all-time favorite Christmas cookies. They actually WON my neighbors cookie competition against gluten cookies last year!
xoxo erin
It’s all in the name! Gluten-free Christmas Cracker Toffee Cookies are truly next-level delicious. Homemade Christmas cracker toffee gives these cookies the perfect balance of sweet and salty, chewy and crunchy. Top it all off with flaky sea salt for even more depth of flavor!
Trust me when I say these irresistible cookies WILL disappear quickly at your next holiday party!
Featured Comment
From Emily: “10000/10, even my husband who doesn’t like toffee and eats gluten LOVES these. Doubled the dough to have some for my freezer and so so happy I did!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free Christmas crack cookies. See the recipe card below for exact measurements.
- Gluten-Free crackers: Schar Gluten-Free Table Crackers work well for this recipe because they provide a light and crisp texture. You can also experiment with other gluten-free crackers, but make sure they’re mild in flavor and not too thick, as that could affect the texture of the Christmas crack layer. A saltine-type cracker works best!
- Chocolate chips: Be sure to use high-quality chocolate for this recipe, such as Guittard. This will really add depth of flavor and make the Christmas crack layer shine!
- Gluten-Free flour and almond flour: These cookies turn out best when you use a combination of almond flour and high-quality 1:1 gluten-free baking flour. Look for a gluten-free flour blend that contains xanthan gum so the cookies have the structure they need. This is my favorite brand.
- Milk: You can use any milk for this recipe. I typically use skim milk, but you can also use unsweetened almond milk (and dairy-free butter) to make these cookies dairy-free.
How to Make Gluten-Free Christmas Cracker Toffee Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the Christmas Cracker Toffee
- Place crackers on baking sheet: Lay crackers in a single layer on the baking sheet. Set aside.
- Boil butter and sugar: Boil butter and brown sugar in a medium saucepan for three minutes.
- Pour brown sugar mixture over crackers: Pour the butter/brown sugar mixture over crackers and spread with a spatula to coat. Bake for 3-5 minutes, until mixture begins to bubble.
- Scatter chocolate chips: Remove pan from the oven and immediately scatter chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate.
- Spread chocolate over crackers: Use an offset spatula to spread the melted chocolate over the crackers, then sprinkle with kosher salt. Let cool, then break into chunks.
Make the Cookies
- Mix dry ingredients: Whisk together gluten-free flour and other dry ingredients. Set aside.
- Brown butter: Melt butter in a medium skillet. Once butter begins to foam, stir continuously to prevent milk solids from sticking. Remove from heat when butter turns golden brown and has a nutty aroma. Pour into a heat-proof bowl immediately.
- Add sugar and milk: Add the milk, brown sugar, and granulated sugar to the brown butter.
- Add egg and vanilla: Add egg and vanilla and whisk until smooth and creamy.
- Combine dry ingredients and mix-ins: Use a rubber spatula to combine wet ingredients with dry ingredients, chocolate chips, and two cups of chopped Christmas crack. (Save some chunks of toffee for pressing on top of the scooped dough balls.)
- Scoop and freeze: Scoop cookie dough into round balls, about 2 tablespoons per ball. Then press 2-3 chunks of the toffee into the top of each cookie. Here’s my #1 tip – now freeze the cookie dough balls for a few 2 hours (or a up to 3 months). Freezing the dough balls will yield the perfect texture and flavor once the cookies are baked!
- Bake: Bake cookies for 11-13 minutes, banging the pan halfway through to help the cookies flatten. I like to sprinkle the cookies with flaky salt before serving!
Storage/Make-Ahead/Freezing Instructions
- To store: Store cookies in an airtight container for up to five days.
- To make-ahead: You can also make the Christmas crack up to three days in advance. You can also freeze the scooped dough balls for up to 3 months and bake them whenever you like.
- To freeze: These cookies can be stored in a freezer-safe bag in the freezer for up to 3 months. Let thaw at room temperature before serving.
Can these cookies be made dairy-free?
Yes! To make these cookies dairy-free, substitute the butter with a plant-based butter and use dairy-free milk and chocolate chips. Make sure the butter substitute is high-quality to achieve similar browning and flavor in the cookies.
What type of gluten-free crackers should you use for the toffee?
Schar Gluten-Free Table Crackers work well for this recipe because they provide a light and crisp texture. You can also experiment with other gluten-free crackers, but make sure they’re mild in flavor and not too thick, as that could affect the texture of the Christmas crack layer. A saltine-type cracker works best!
Why do you need to freeze the cookie dough balls before baking?
Freezing cookie dough balls in advance allows the dough to firm up, which helps the cookies hold their shape while baking. It also enhances the flavor as the ingredients have more time to meld together. Plus, having pre-portioned dough ready to go makes it easy to bake fresh cookies anytime!
Why do you need to boil the butter and sugar mixture for the cracker toffee?
Boiling the butter and sugar mixture creates a toffee-like layer that hardens as it cools, giving the Christmas crack its signature crunch. Make sure to boil it for exactly 3-5 minutes to achieve the right texture.
More Gluten-Free Holiday Treats
- Gluten-Free Christmas Cookies
- Gluten-Free Almond Cookies
- Gluten-Free Ginger Snaps
- Gluten-Free Gingerbread Cookies
- Rolo Pretzel Bites
- Gluten-Free Little Debbie Christmas Trees
- Gluten-Free Pizzelle
Recipe inspired by my friend Molly’s Christmas Crack Cookies!
Gluten-Free Christmas Cracker Toffee Cookies
Ingredients
Christmas Crack
- 1 package Schar Gluten-Free Table Crackers
- 1 cup (227g) butter, 2 sticks
- 1 cup (213g) brown sugar
- 2 cups (240g) semisweet chocolate chips I recommend Guittard or Ghirardelli
- flaky salt for sprinkling
Dry Ingredients
- 2⅔ cups (400g) gluten-free measure-for-measure flour
- ½ cup (50g) almond flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Other Ingredients
- 1 cup (227g) butter, 2 sticks
- 2 tablespoons milk of choice
- 1½ cup (320g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup (127g) chocolate chips
- flaky salt for sprinkling optional
Instructions
Make the Gluten-Free Cracker Toffee
- Preheat the oven to 400°F. Line a large baking sheet with with foil and spray with cooking spray
- Place the crackers in a single layer on the baking sheet. You may not use all the crackers.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the crackers and spread with a spatula to coat. Bake for 3-5 minutes, or until the butter and sugar mixture begins to bubble.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate.
- Using an offset spatula, spread the melted chocolate over the crackers. Sprinkle with flaky salt.
- Transfer the pan to the refrigerator for about an hour, or until the mixture is set. Alternatively, you can place it in the freezer for quicker setting, for about 30 minutes.
- Once the crack has set, chop half of it into small ¼-½-inch squares and chunks. You want a variety of chunks and crumbs. You also won’t use all the crack for the cookies, so enjoy the extra as a treat!
Make the Cookies
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the egg and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips and about 2 cups of the chopped Christmas crack (save chunks for topping the cookie dough balls).
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Then press 2-3 chunks of the toffee into the top of each cookie.
- Here's my #1 tip – freeze the cookie dough balls for a 2 hours (or up to 3 months). Freezing the dough balls will yield the perfect texture and flavor once the cookies are baked!
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Place the dough balls on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, banging the pan halfway through to flatten the cookies. Bake until the edges are golden brown.
- Remove from the oven and cool on the baking sheet for 5 minutes. Press more toffee chunks or chocolate chips into the cookies, if desired. Sprinkle with flaky salt. Transfer to a wire rack to cool completely.
Notes
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- For dairy-free cookies: Use dairy-free butter, milk, and chocolate chips. Be sure to use a high-quality dairy-free butter for best results.
- To store: Store cookies in an airtight container for up to five days.
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- To make-ahead/freeze: Freezing cookie dough balls in advance allows the dough to firm up, which helps the cookies hold their shape while baking. It also enhances the flavor as the ingredients have more time to meld together. Plus, having pre-portioned dough ready to go makes it easy to bake fresh cookies anytime! These cookies can be stored in a freezer-safe bag in the freezer for up to 3 months. Let thaw at room temperature before serving.
Do you chill the dough in the fridge for a little before placing in the freezer? I usually do that with other cookie recipes.
Hi Isa, good question! You’re welcome to do that, but we’ve had success just putting the dough balls straight in the freezer!
Wow… these blew me away. As a gluten & dairy lover and avid baker, I made these for a cookie swap where there were dairy and gluten dietary restrictions. I used Country Crock Avocado Oil sticks and allergy friendly chocolate chips. For the dough, I lightly, lightly browned the butter on the stove (but be careful, because I read it can easily burn since there aren’t milk solids like with regular butter). Even with the toffee being slightly chewy (from the vegan butter), you couldn’t tell at all once they were in the cookies and baked up. INCREDIBLE! Shoutout to the author for the step by step instructions, adding the ingredient weights, and giving product recommendations (as someone new to gluten free baking). These will be a hit wherever you take them!
Hi Madison, thanks so much! What a kind and thorough review, we really appreciate it! Glad they were a hit!
These are the absolute best! Everyone at the last party I brought them to loved them, even the gluten-loving folk!
I’m making some again for tomorrow and for a cookie exchange so I was wondering is it possible to freeze the extra toffee I’m making for tomorrow so I can use it for the other party next week? Or will it not taste the same? Thank you!
Hi Kelly, good question! We haven’t tried freezing the toffee on its own. My guess is that it will lose some of its crisp texture. But if you try it, we’ve love to hear how it works out!
Ok thanks I’ll give it a shot. Trying to decide if I should thaw it but knowing it’s going straight back into the freezer with the dough makes me think not….
My family was planning on making this for Christmas but we only got around to making and freezing the toffee chocolate crackers. However, just by themselves, they are absolutely amazing!! A sort of heath bar/bark treat that we have dubbed Christmas crack and we are now exited to make each year
Hi Ame, love the Christmas crack nickname! Thanks so much for the review and glad you enjoyed them!
Can you omit the almond flour and just do 450 grams of measure for measure gluten free flour? I have an kiddo with a nut allergy.
Definitely, Jess! We hope everyone enjoys the cookies!
What would cause my cookies to be flat after baked?
Hi Kiki, these cookies are designed to flatten more than some other kinds. If they spread beyond that, it could be the wet/dry ratio, using a different brand of gf flour, using warm baking sheets, the material of the baking sheets, etc. We hope your next batch goes much better!
This recipe looks heavenly!! Do you thaw the dough balls before baking or bake from frozen?
Hi Jane, we recommend baking the dough balls straight from frozen. We hope you enjoy the cookies!
10000/10, even my husband who doesn’t like toffee and eats gluten LOVES these. Doubled the dough to have some for my freezer and so so happy I did!
Yay! We’re so glad you and your husband both loved the recipe! Thank you for sharing your positive experience with us!
More than 5 stars rating from our audience and chorus members after the fall term performance tonight! “It was the perfect cookie”, reported a satisfied man (after a 10 cooky taste test; his wife reported him).
I subsituted Wasa brand gluten free crispbread for the table crackers in the toffee and it turned very well.
Yay! We’re so happy to hear this recipe was a hit! Thank you for sharing your positive experience with us, Annabel! It’s good to know that sub for the table crackers worked well too. Happy baking!
Do you bake the frozen dough balls or defrost them first?
We have a tree nut allergy can I replace the almond flour with more gf flour?
Definitely, Sahirah! We hope you enjoy the cookies!
These look amazing! Have you tried (or have any ideas) for making them egg free?
Hi Emily, we don’t typically bake with egg replacers to say how they’d do in this recipe. If you decide to give one a try, we’d recommend Bob’s Red Mill egg replacer or something similar. We’d love to hear how it goes!
My daughter is allergic to almonds. Any suggestions for a substitute?
Hi Eriko, you could try replacing the almond flour with additional gluten-free flour to make it nut-free. We hope you enjoy the recipe!
Should we assume unsalted butter for all of your recipes? I have your cookbook too and I haven’t seen a recipe that specifies salted or unsalted.
Hi Kacie, Erin typically uses salted butter in her bakes unless otherwise noted. Thank you for your question! We hope you enjoy the recipes!
Hi! Should I use salted or unsalted butter for this recipe? Thanks!
Hi Kel, we prefer salted butter for more depth of flavor!
My dough is super runny and I’m not sure why. Any suggestions? It’s like pancake batter.
Hi Jessica, we’re sorry you had this experience! It sounds like the dry/wet ratio was off — What kind of gf flour did you use? Different blends can change the consistency of the dough as they absorb moisture differently.