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Ingredients25 m servings 103
Original recipe yields 48 servings (4 dozen cookies)
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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Per Serving: 103 calories; 7 9.4 1.3 13 109 Full nutrition