Almond Toffee White Chip Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 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
Description
The recipe blends soft butter with granulated and brown sugars before adding egg, sunflower oil, and flavor extracts including almond and vanilla. Baking soda and salt are incorporated with a mix of almond flour and all-purpose flour to give the dough structure and a delicate almond flavor. The addition of crisp rice cereal and old-fashioned oats adds an unusual crunch and chewiness, contrasting with the soft bites of white chocolate and chewy toffee pieces.
These cookies bake at a lower temperature (325°F) for 18-22 minutes to develop light golden edges while maintaining a tender center. An optional step sprinkles extra toffee bits on partially baked cookies before finishing, creating a visually appealing and tasty topping. The combination of nutty almond flour, buttery toffee, and sweet white chocolate provides layered sweetness and richness.
The recipe yields 4 to 5 dozen cookies depending on size and includes tips for converting measurements to metric. It also notes a gluten-free variation using almond flour, making this cookie a versatile option for various preferences.
Ingredients
- 1 cup butter very soft
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg large
- 1 cup sunflower oil grape seed, canola or safflower will all work well, mild-tasting
- 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 rice cereal like Rice Krispies, crisp
- 1 cup rolled oats old fashioned, 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)
- Toffee bits if desired, extra, for garnish
- sea salt if desired, flaky, for topping
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
- This recipe makes about 4 to 5 dozen cookies depending on size.
- Use mild-tasting oils like sunflower or grape seed for best results with the flavor and texture.
- Bake at 325°F for a tender but golden cookie; add extra toffee bits near the end for garnish.
- Metric measurement toggle is available for this recipe for precision baking.
- A gluten-free version can be made using more almond flour as indicated in the recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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