I LOVE french toast. And, I love cookies. So I thought why don't I combine the two? These amazing french toast cookies are the result! Soft dough is rolled in cinnamon sugar and baked in the oven until the dough puffs up and becomes a light airy cookie. Then, the cookies are drizzled with vanilla icing and topped with fluffy, sweet, and buttery french toast pieces. Sounds like the perfect cookie, right?
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French toast is trending on TikTok. My For You feed is full of various french toast recipes that all look delicious. I envision this recipe donning brunch tables on Sunday mornings in place of coffee cake.
If you like this recipe for french toast cookies, you probably love cinnamon-sugar desserts. Check out my recipe for snickerdoodles or french puffs for more cinnamon-sugar treats.
Ingredients
- Unsalted butter, melted
- Granulated sugar
- Eggs
- Gluten-free flour
- Salt
- Baking powder
- Whole milk
- Cinnamon
- Powdered sugar
- Gluten-free bread
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Combine dry ingredients in a medium bowl and set aside.
In a large bowl, whisk together the butter and sugar. Add the eggs and whole milk.
Slowly add the dry ingredients to the wet ingredients.
Combine ½ cup granulated sugar with 1 tablespoon cinnamon in a bowl.
Scoop the cookie dough into medium-sized balls and roll in the mixture.
Line the cookies on a baking sheet and press your thumb into the center of each cookie.
Chill in the refrigerator for 15 minutes.
Bake in the oven for 10-12 minutes. The cookies should be puffy.
Let the cookies cool completely.
Mix the powdered sugar and 1 teaspoon of whole milk together until combined.
Drizzle the icing into the divot in the center of each cookie.
Mix the egg and whole milk together in a medium bowl.
Heat a frying pan on the stove over medium heat and coat with a dash of butter.
Soak each piece of toast in the milk mixture and lay in the frying pan.
After 5 minutes, flip the toasts over and let cook for another 5 minutes.
Remove the French toasts from the frying pan and let them rest on a small baking sheet. Dust with ½ cup granulated sugar and 1 tablespoon cinnamon.
After the toasts are cool, use a large knife to dice the French toast pieces into 1-inch squares.
Top each cookie with icing with 3-5 pieces of the diced French toast.
Hint: Make the French toast while the cookies are in the oven.
Equipment
- Two baking sheets
- Frying pan
- Mixing bowl set
Storage
Store in an airtight container in the refrigerator for up to five days.
Top tip
If you aren't serving these cookies right away, leave assembly until the last minute. This way, the icing won't make the cookies soggy.
Amazing French Toast Cookies (GF)
Equipment
- Two baking sheets
- Frying pan
- Mixing bowl set
Ingredients
The Cookie
- 1 stick unsalted butter melted
- ½ cup granulated sugar
- 1 egg
- 1 ¾ gluten-free flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ tablespoons whole milk
For rolling
- ½ cup granulated sugar
- 1 tablespoon cinnamon
The Icing
- 1 cup powdered sugar
- 1 teaspoon whole milk
The French Toast
- 1 egg
- ½ cup whole milk
- 3 pieces of gluten-free bread
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
The Cookie
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Combine dry ingredients in a medium bowl and set aside.
- In a large bowl, whisk together the butter and sugar. Add the eggs and whole milk.
- Slowly add the dry ingredients to the wet ingredients.
For Rolling
- Combine ½ cup granulated sugar with 1 tablespoon cinnamon in a bowl.
- Scoop the cookie dough into medium-sized balls and roll in the mixture.
- Line the cookies on a baking sheet and press your thumb into the center of each cookie.
- Chill in the refrigerator for 15 minutes.
- Bake in the oven for 10-12 minutes. The cookies should be puffy.
- Let the cookies cool completely.
The Icing
- Mix the powdered sugar and 1 teaspoon of whole milk together until combined.
- Drizzle the icing into the divot in the center of each cookie.
The French Toast
- Mix the egg and whole milk together in a medium bowl.
- Heat a frying pan on the stove over medium heat and coat with a dash of butter.
- Soak each piece of toast in the milk mixture and lay in the frying pan.
- After 5 minutes, flip the toasts over and let cook for another 5 minutes.
- Remove the French toasts from the frying pan and let them rest on a small baking sheet. Dust with ½ cup granulated sugar and 1 tablespoon cinnamon.
- After the toasts are cool, use a large knife to dice the French toast pieces into 1-inch squares.
Assembly
- Top each cookie with icing with 3-5 pieces of the diced French toast.
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