Almond Toffee White Chip Cookies
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
60 cookies
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Calories
164 kcal
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Course
Baked Goods
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Cuisine
American
Almond Toffee White Chip Cookies
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Crisp, chewy, sweet and salty, these one-bowl, no-mixer Almond Toffee White Chip Cookies are a cookie lover's dream come true!
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Ingredients
- 1 cup very soft butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 1 cup mild-tasting oil sunflower grape seed, canola or safflower will all work well)
- ¼ teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups almond flour
- 2 ¾ cups all purpose flour
- 1 cup crisp rice cereal like Rice Krispies
- 1 cup old fashioned rolled oats not quick oats
- 1 cup Toffee bits I use Bits of Brickle by HEATH - available at most larger grocery stores in the same area as the chocolate chips.
- 8 ounces white chocolate chips roughly chopped or 8 ounces mini white chips (1 ½ cups)
- extra toffee bits for garnish if desired
- flaky sea salt for topping if desired
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Instructions
- Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
- Combine soft butter and sugars in a large bowl. Stir until well combined and creamy. Add the egg and stir well.
- Slowly add the oil and stir until combined. At first, it will seem like the oil is separated. Just keep stirring and it will all mix in. Stir in the vanilla and almond extracts.
- Add the baking soda and salt and stir until well incorporated. Add the all-purpose and almond flours and stir until incorporated then add the Rice Krispies, oatmeal, toffee bit and chopped white chocolate. Stir until evenly combined.
- Scoop dough out onto the prepared cookie sheets (I use a medium-size cookie scoop). Bake 18-22 minutes or until light golden brown. (This is totally optional but I like to bake the cookies for 14 minutes then remove the pan from the oven and sprinkle the top of each cookie with an extra ½ teaspoon of toffee bits for a pretty garnish. Then I return them to the oven until golden.)
- If desired, sprinkle the cookies with flaky sea salt then alllow them to cool on the pan for 3-4 minutes before transferring them to a cooling rack. The cookies will be soft at first but will firm up after several minutes.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- This recipe makes 4-5 dozen cookies, depending on the size.
- Gluten-free version of these Almond Toffee White Chip Cookies
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
92mg
(4%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
145IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
19mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 92mg | 4% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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