Gluten-Free Oatmeal Toffee Cookies

in a large bowl, sift together gluten free flour, baking soda, salt, and corn starch. set aside.

in a separate bowl, cream together butter and coconut sugar. add in egg and vanilla and mix until smooth and creamy.

add the flour mixture to the wet ingredients and mix until combined.

next, stir in your heath bits until evenly distributed, followed by the oats. cookie dough should be thick and sticky.

don't skip this step! cover and refrigerate dough for 1-2 hours (or up to 4 days). your dough it will be firmer, less sticky, and easier to manage when chilled.

preheat oven to 350 degrees. line your baking sheet with parchment paper or silicone mat.

scoop 2 mini cookie dough balls (~16g each = 32g total) and stack on top of each other so cookie is much taller than it is wide (i know you didn't forget about those 'haystacks').

bake for 10-12 minutes, or until cookies are slightly browned at the edges, but still appear soft in the center. i cooked these for exactly 11 minutes.

make sure to keep dough chilled when working in batches. tip: i will usually scoop all the dough out while my first batch is baking and set the pre-made haystacks into the freezer for future batches! once frozen, you can toss them all together in a freezer bag. easy!

remove cookies from oven and place entire cookie sheet on top of a cooling rack to allow them to finish baking. *use that spatula trick i taught you now to make sure they all come out pretty and round! * :) after about 5-10 min, transfer cookies from cookie sheet onto wire cooling rack.