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Author Notes: These cookies are an adaptation of my flourless peanut butter cookies. I wanted to see what happened when I added cocoa powder to the recipe and used almond butter instead of peanut butter. One taste of the batter and I knew they would be better with some toffee, and with that the cookies were complete. These cookies are delicious. The combination of chocolate and almond and toffee just works perfectly, and they are quick and easy to whip up at the last minute. - Couldn't Be Parve
- 1 cup almond butter
- 1 cup plus 2 tablespoons brown sugar
- 1 egg
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (omit if using salted almond butter)
- 1 cup finely chopped chocolate covered toffee (to make these dairy free use dairy-free toffee such as Manhattan brand))
- Preheat the oven to 350. Line two cookie sheets with parchment paper.
- Place all the ingredients except the toffee or chocolate chips in a large mixing bowl. Stir until well combined. Stir in the toffee or chocolate chips. Scoop out tablespoon sized balls of cookie dough and place on the parchment lined cookie sheets, spacing them two inches apart. Using slightly moistened hands lightly press down the balls to flatten.
- Bake for 10-12 minutes, or until the tops are just set. Be careful not to overbake. Remove the cookies from the oven and cool for five minutes on the cookie sheets. Transfer to a cooling rack and cool completely.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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