Dark Chocolate Toffee Almond Cookies
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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.
Table of Contents
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
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Three Trees Organic Almond Milk (or milk of your choice)
Food to Live Organic Almond Flour
Food to Live Organic Coconut Flour
Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars
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Tools Needed
Stand Mixer or Hand Mixer
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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
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.
Absolutely, you can use regular whole milk or coconut milk (I’ve tested with both of these).
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.
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.
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.
Craving More?
Dark Chocolate Toffee Almond Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 57 grams almond milk
- 170 grams almond butter
- 113 grams almond flour
- 43 grams Dutch cocoa powder (sifted)
- 28 grams coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 Lake Champlain Toffee Almond Crunch Organic Dark Chocolate Bars (chopped)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- 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.
- Add the almond milk, almond butter, almond flour, coconut flour, baking powder, and fine sea salt. Mix on low until combined.
- 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.
- 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.
- 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.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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These cookies are insane 🙌