Chocolate Toffee Meringue Cookies {Gluten & Nut Free}

Everyone should be so lucky to have friends like mine.

Meet chocolate, toffee, and meringue.

Just kidding…kinda.

These are all my friends but the friends I was actually referring to are people.  Real people.  People who have seen me at my worst and still love me.  Rachael is my people.  She has been with me through thick and thin and she has the crazy stories {hopefully not pictures} to prove it.

I knew I could count on her to share a fabulous recipe that would be both gluten free AND nut free.  Plus, I’ve got “stuff” on her so if she didn’t do it I knew I could pull the “remember that time you…” card.

She is the writer, photographer, chef, head hauncho, mama extraordinaire on La Fuji Mama.  You didn’t know I knew famous people, huh?  I love you, Rache!


Delicate and moist meringue cookies studded with semisweet chocolate chips and bits of buttery English toffee are delicious, inexpensive and easy to make, and gluten and nut free!!  How can you lose?

This particular recipe is an adaptation from a cookie I grew up eating that we called “Forgotten Cookies” because my mom would make the meringue, then put them in the oven and “forget” about them overnight.

I provide a recipe for homemade toffee bits, but you could always use storebought bits. Just make sure, if you have a nut allergy, that you check the ingredients list, as some brands use roasted almonds to add flavor.


  1. I love meringues! These look great w/ the toffee in them, yum!

  2. Those really remind me of the snow! Great Christmas cookie to put on a plate for giving away.

  3. oooh, toffee is one of my very favorite things… I need to make these!

  4. Thanks for a post on gluten free cookies! I had forgotten about meringue cookies. These will be perfect for an upcoming holiday party!!

  5. Wow, this looks like a fantabulous variation on one of our Christmas favorites! Thanks, Krista, for getting Rachael motivated to develop it! I will definitely be trying it out!

  6. I’m visiting from La Fuji Mama’s blog. Love your cookie recipe. 🙂 Thanks for sharing. Now, I have another great recipe on my to bake list for the holiday!

  7. Yum! I LOVE meringue cookies. I have made a version of shortbread (or those Mexican wedding cookies) with toffee, pecans and chocolate chips–these would be SO good!

  8. I am a huge meringue fan – these look awesome – very nice!

  9. These meringue cookies look great! I love the addition of the toffee pieces! Yum! 🙂

  10. these look amazing and i love that you can “bake” them overnight! i think you just gave me my winning cookie for a cookie exchange this weekend. 🙂 question – i’ve never made meringue, when you say gradually add sugar to the egg whites, do you continue mixing it or ?

  11. These are on my Christmas Cookie list. Nice cookies!

  12. Oh, gosh. These look amazing! I love toffee. These meringues look like little pillows! I will have to make them!

  13. Question / Am I reading this right – put cookies into preheated oven and then “turn oven” off and leave in closed oven overnight? No time in the heated oven? Please advise.


    • You did read that correctly, Ed. The heat trapped inside the oven bakes the meringues slowly, over a longer period of time. They need to stay in the oven overnight or at least 6 hours. No peeking or the hot air will escape too quickly!

  14. I made these and the toffee melted out of the cookies. Do you know what I did wrong? I made the toffee according to your recipe and it hardened fine and tasted good. Thanks

    • Hi Michelle! I’m so excited you made these! I don’t know what could have happened to the toffee. Bummer! Let me email La Fuji Mama and see what she thinks may have happened.

  15. thank you so much for this wonderful and yummy recipes. I love to make and enjoy lemon curd, and now thanks to you I am able to make a outstanding cookie with the egg white. Everyone I have shared them with rave how tasty and yummy they are. Thank you so much for sharing your wonderful talent. tina

  16. I am making these this weekend 🙂 Already made the toffee bits. Thank you so much for adding that to your recipe because we cannot buy toffee bits in the supermarket over here (The Netherlands).

Speak Your Mind