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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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

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

Nutrition Facts

104 calories; protein 1.3g 3% DV; carbohydrates 9.4g 3% DV; fat 7g 11% DV; cholesterol 13.1mg 4% DV; sodium 109.5mg 4% DV. Full Nutrition