Almond Butter Cookies with Toffee |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
1/2 cup butter, softened |
1/2 cup brown sugar |
1/2 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 |
3/4 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon salt |
3/4 teaspoon baking soda |
1 cup toffee baking bits (such as heath®) |
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.
|
|