Coconut Toffee Crunch Cookies

Coconut Toffee Crunch Cookies

Cookies with toffee bits and coconut along with crunchy corn flakes!

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ingredients

• 1 cup (1/2 pound, 2 sticks) unsalted butter, room temperature
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour (gluten-free for gluten-free)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup toffee bits (such as heath) (or chocolate chips)
• 1 cup sweetened shredded coconut
• 1 cup lightly crushed corn flakes

directions

1. Cream the butter and sugars before beating in the eggs, one at a time, followed by the vanilla.
2. Mix the flour, baking soda, baking powder and salt.
3. Mix the flour mixture into the wet mixture before gently folding the toffee bits, shredded coconut and corn flakes.
4. Scoop the dough, 1-2 tablespoons, at a time, form into balls and place them on baking sheets, lined with parchment paper (or a silicon baking mat), 2 inches apart from each other.
5. Bake in a preheated 350F/180C oven until they just start to turn lightly golden brown along the edges, 8-10 minutes.
6. Let cool and enjoy!

Nutrition Facts: Calories 127, Fat 6g (Saturated 3g, Trans 0), Cholesterol 21mg, Sodium 66mg, Carbs 17g (Fiber 0.3g, Sugars 11g), Protein 1g

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