Chocolate Toffee Almond Flour Cookies
These Chocolate Toffee Almond Flour Cookies are a healthier take on a classic Chocolate Chip cookie!
This recipe comes together in just a few minutes, using one bowl & with just a few ingredients. I love finding different ways to use Almond Flour in desserts. Its a higher protein flour option that is a great source of Vitamin E, magnesium & fibre.
I used semi-sweet chocolate chips, but feel free to do dark or milk chocolate, add what you love! Skor bits are such a great sweet & salty addition to a chocolate chip cookie. If you haven’t added them before in your chocolate chip cookie recipe, you MUST!
Enjoy!
xoxo
SiLLibake
Chocolate Toffee Almond Flour Cookies
A healthier version of a classic Chocolate Chip cookie
Prep 5 mins
Cook 10-12 mins
Total 15-17 mins
Ingredients:
2 cups almond flour blanched almond flour
1/2 teaspoon baking powder
1/4 cup butter or vegan butter, softened
1/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/4 Toffee bits
Directions:
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside
In a large mixing bowl, add your almond flour, coconut sugar and baking powder and mix well. Add your softened butter, vanilla extract, and mix until combined. Using a rubber spatula, fold through you chocolate chips and Skor bits. When you pick up some dough and squeeze, the dough should stick together. If it doesn’t, add half a tbsp of water at a time until it does. You don’t want a very wet dough (photo below)
Form 6 large or 12 small balls of dough. Place on the lined sheet, and press down to flatten into a cookie shape. Bake the cookies for 10-12 minutes, or until just beginning to go golden around the edges.
Remove from the oven, sprinkle with flaky sea salt and cool completely on the baking sheet.
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
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