Mimi's Organic Eats » Recipes » Cookies » Dark Chocolate Toffee Almond Cookies

Dark Chocolate Toffee Almond Cookies

Cookies • Chocolate Desserts • Sweet & Salty Desserts • No Seed Oils • Eggless • Gluten Free • High Altitude | Published November 30, 2023 by Mimi Council

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Indulge in this these rich and decadent Dark Chocolate Toffee Almond Cookies. Each bite is a delightful blend of rich dark chocolate, crunchy toffee bits, and almonds. Finished with flaky sea salt, these are chocolatey, sweet, and salty!

If you are looking for more sweet and salty cookies, be sure to check out some of my other favorites like my Salted Toffee Dark Chocolate Cookies, Easy Bacon Chocolate Chip Cookies, or my Olive Oil Honey Chocolate Chip Cookies.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

These Dark Chocolate Toffee Almond Cookies are rich, decadent, and insanely good! Soft, chewy, eggless, and naturally gluten free — what more do you need in a cookie? These are pure perfection if you want the best gluten free chocolate cookies!

I'm using one of my favorite gourmet chocolate bars — Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars inside these cookies. This is my secret ingredient for big, bold flavor with minimal effort! Using a flavored gourmet chocolate bar will ensure your cookies are bursting with flavor and it's as easy as adding chocolate chips to your cookies!

Why You'll Love This Recipe

Soft & Chewy: These Dark Chocolate Toffee Almond Cookies are soft and chewy, just like a cookie should be! I use almond butter in these cookies to give them a little nuttiness but this also makes them incredibly chewy, just like a peanut butter cookie.

All the Chocolate: This cookie has all the chocolate! It’s a chocolate cookie base and it’s also loaded with Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars.

Sweet & Salty: My favorite combination is sweet and salty! These sweet chocolate cookies are filled with more chocolate and I top them with flaky sea salt. These have the perfect balance of rich chocolate, sweetness, and salt!

Naturally Gluten Free: These Dark Chocolate Toffee Almond Cookies are naturally gluten free. I use a mix of almond and coconut flour (which is my favorite gluten free mix for cookies). Because these cookies are almond flavored already, I knew the additional almond flour would really add to the flavor. And that makes these naturally gluten free!

Easily Make Vegan: This recipe for Dark Chocolate Toffee Almond Cookies uses Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars, which are naturally vegan. I also made these cookies eggless. So if you want to make them vegan, you can just swap out the regular butter for vegan butter!

Ingredients

Butter: I'm using Organic Valley Salted Butter, you can use unsalted too, just add 1/4 teaspoon of salt to the dough.
Light Brown Sugar: I'm using my homemade light brown sugar, but store bought also works. Using all light brown sugar gives these cookies a rich flavor and incredibly chewy texture.
Vanilla Extract: My favorite is Simply Organic.
Almond Milk: Keeping with the almond theme, I use organic almond milk in place of eggs. You can also use regular milk or coconut milk too.
Almond Butter: I use organic almond butter for flavor and also because these are eggless, this is a great egg replacer.
Almond Flour: My favorite gluten free flour mix for cookies is organic almond flour and coconut flour. This mix ensures a soft and chewy cookie with great flavor, texture, and no gums.
Coconut Flour: Try my favorite organic coconut flour.
Baking Powder: I use baking powder (not soda) in this recipe because this cookie has Dutch cocoa powder in it. Be sure to read my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Be sure to use a fine sea salt.
Toffee Almond Chocolate Bars: I'm using Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars, which give this cookie so much flavor with just one single ingredient!

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woman sharing cookies with pug in kitchen

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Baking Sheets: You'll need two half sheet pans to bake the cookies.
Parchment Paper: I always use Kana nontoxic parchment paper as I think cookies bake best with it.

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Step 3

Add the almond milk, almond butter, almond flour, coconut flour, baking powder, and fine sea salt. Mix on low until combined.

Step 4

Chop the chocolate bars, and reserve one of them for topping the cookies. Add the two chopped chocolate bars into the dough and mix to combine.

Step 5

Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter. Top the dough with the remaining chopped chocolate bar.

Step 6

Bake for 12 to 14 minutes or until the tops looked cracked and set. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.

Baker's Tips

Make sure your butter is soft. The best way to soften butter is naturally on the counter. I like to leave butter out overnight to soften naturally, especially during the winter. Even if you are making these vegan, the vegan butter should still be softened. If you must microwave it, then only do 10 second intervals per ½ cup. You may have to do 2 intervals, but that's okay!
I use light brown sugar in these cookies. But if you only have dark brown sugar, then you should do half dark brown sugar and half regular cane sugar. The only difference between light and dark brown sugar is the richness of it. I think these would be too rich with all dark brown sugar. You can also make your own Homemade Light Brown Sugar with my easy recipe!
I use almond milk here for flavor. But if you want to use regular whole milk or coconut milk, those also work as I've tested this recipe with both!
You can use any kind of chocolate bar you like or even chocolate chips. If you are using chocolate chips, use about 198 gram (1 cup) of organic chocolate chips.
The flaky sea salt is optional, but it's my favorite part as I love sweet and salty cookies! You can leave it off if you just want a chocolatey cookie without the salt. Or you can even use fine sea salt if that's all you have.

FAQ's

Can I make these vegan?

Yes! You can easily make these cookies vegan by swapping out the butter for vegan butter. My favorite is the Miyoko’s Vegan Butter with Sea Salt.

Can I use another kind of milk?

Absolutely, you can use regular whole milk or coconut milk (I’ve tested with both of these).

What if I don't have flaky sea salt?

If you don’t have flaky sea salt, you can use fine sea salt to top them too. They will taste just as good, but they just won’t look the same, as the flaky sea salt is larger.

How should I store these cookies?

These cookies are soft and chewy, so they need to be stored in an airtight container so they retain this texture. You can use a Tupperware or even a zip bag if that’s all you have.

Can I freeze these cookies?

Yes! You can easily freeze these cookies if you don’t want to eat them all right away. I freeze these by putting them in a Tupperware and freezing. You can also use a freezer zip bag as well. They will last in the freezer for up to 1 month.