Almond Butter Cookies with Toffee recipe

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Ingredients

½ cup butter, softened
½ cup brown sugar
½ cup granular sucrolose sweetener (such as Splenda®)
1 cup unsalted, no sugar added almond butter
1 large egg
3 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup toffee baking bits (such as Heath®)

Nutrition Info

103.5 calories
carbohydrate: 9.4 g
cholesterol: 13.1 mg
fat: 7 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 109.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture, fold in toffee bits until dough is just combined.

  3. Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.

  4. Bake in preheated oven until golden brown, 8 to 12 minutes.

Recipe Yield

4 dozen cookies

Recipe Note

I was trying to use up a large jar of almond butter and these were the result. They are good with jam on top, if you prefer things a little bit sweeter.

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