Servings
Font
Back
0 from 18 votes

Almond Toffee White Chip Cookies

Crisp, chewy, sweet and salty, these one-bowl, no-mixer Almond Toffee White Chip Cookies are a cookie lover's dream come true!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 60 cookies
Calories: 164 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
  2. Combine soft butter and sugars in a large bowl. Stir until well combined and creamy. Add the egg and stir well.
  3. 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.
  4. 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.
  5. 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.)
  6. 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

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

% 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.