If I could eat cookies every day for the rest of my life I think I’d be a pretty happy camper. Especially if they were these vegan toffee cookies. The toffee melts a bit in the oven to create these little toffee pools that get just slightly chewy-crunchy as they cool.
The trick with these cookies, if you are looking for a vegan recipe, is to find vegan toffee. You can either buy some, or make some of your own. Just make sure you get / make the kind with chocolate on top.
If you’re not vegan, any ol’ toffee will do. I love the Trader Joe’s English Toffee – it’s actually kind of a problem. Whenever we go to the Joe’s I have to stay away from the freezer aisle because 1) frozen enchiladas, 2) popsicles, and 3) that’s where the cookies and candies (i.e. toffee) are.
To make these non-vegan, you could probably replace the flax mixture with an egg and use regular butter, though I haven’t tried this. If you do, let me know how it goes.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 Tbsp ground flax + 3 Tbsp water
- 11/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temp (vegan or otherwise; I used Earth Balance original)
- 1/3 cup packed dark brown sugar
- 1/3 cup white granulated sugar
- 1 tsp vanilla extract
- 3/4 cup chopped vegan toffee with chocolate
- Heat the oven to 350F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the flour, baking soda, and salt in a bowl. Set aside.
- Place the butter in the bowl of a stand mixer and add the sugars. Whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color. If you don't have a stand mixer, just get out a whisk and get an arm workout.
- Add the flax mixture and the vanilla to the butter mix, and whisk well until combined.
- Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined - do not overmix. Add the chopped toffee and gently fold into the batter.
- Drop by the heaping tablespoon onto the baking sheet. Bake for 14-15 minutes, rotating once, until just barely beginning to brown on the bottom. They will look a bit underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool.