Roasted Peanut Toffee Cookies

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 4.7 g
  • Cholesterol: 6.9 mg
  • Sodium: 50.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Peanut Toffee Cookies calories by ingredient
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A sweet gluten free treat A sweet gluten free treat
Number of Servings: 24


    1/2 cup rice flour
    1/2 cup dry roasted peanuts
    1/4 teaspoon salt
    1/2 cup packed brown sugar
    1/3 salted butter
    1/4 cup light corn syrup
    1 teaspoon organic vanilla
    1/4 cup chocolate chips, melted
    1 oz 2 percent milk


Preheat oven to 375 F. Line two cookie sheets with parchment paper. Combine rice flour, peanuts and salt in food processor and process until the mixture resembles coarse crumbs. In medium sauce pan, combine sugar, butter and corn syrup in medium saucepan and bring to a full boil over medium heat - stirring frequently. Remove from heat and stir in vanilla and blender mixture until mixed well. Keep pan on low heat so that the blender is pliable. Spoon 1/2 tblsp of batter 3 inches apart and bake 4 minutes. Remove immediately from oven. Cookies will appear not completely baked. Remove cookies and parchment from cookie sheet and side aside to cool. Continue to bake the rest of the cookies. Melt chocolate chips on low heat in microwave - add approx. 2 tblsp of light corn syrup and a bit of milk to make the chocolate smooth and of a "drizzle" quality. Zig Zag chocolate on top of each cookie. To keep cookies from sticking, keep a piece of parchment in between the cookies and store in an airtight container.

Serving Size: makes 24 3 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user LADYDI09.

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