Tuesday, December 22, 2015

Almond Flour Chocolate Toffee Brownie Cookies

Almond Flour Chocolate Toffee Brownie Cookies

These cookies are simply a variation of the Double Chocolate Almond Flour Cookies that I have here on this blog. I have a bunch of toffee bits and mini chocolate chips left over from a Scoopable Baked Cheesecake I made for a potluck; plus I had a bag of almond meal/flour needing to be baked into something. I added walnuts to make them more brownie-like and because they taste good. 
Just like the Double Chocolate Almond Flour Cookies, these cookies are not super sweet. The toffee adds some sweetness, flavor and crunch. 
Just cooled out of the oven, these cookies were crisp on the edges and tender in the middle. The texture is a little grainy because of the almond flour, but I still think these are delicious. If you are new to gluten-free cookies, these may not be awesome to you, but if you're used to non-wheat cookies, and you're a fan of chocolate, I think you'll enjoy these cookies.
If you try them, please leave me a comment and let me know your impression. I'm curious.

Almond Flour Chocolate Toffee Brownie Cookies
   --adapted from The Wannabe Chef who adapted recipe from The Food Lovers' Primal Palate

  • 1/2 cup butter, room temperature
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups almond flour/meal
  • 1/2 cup cocoa powder
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 to 3/4 cup toffee bits
Preheat oven to 375 degrees Fahrenheit.
Sift cocoa powder into a medium bowl. Stir in almond flour using a wire whisk.
Cream butter and sugar until very light, about 2-3 minutes.  Add egg and vanilla and beat until incorporated.  Add salt and baking soda and beat until incorporated.  Mix in cocoa and almond flour mixture.  Stir in chocolate chips, walnuts and toffee bits.
Scoop about two tablespoon mounds onto a parchment-lined cookie sheet (or use a medium sized cookie scoop), placing about an inch and a half apart.  Gently smoosh dough to make almost 1/2-inch thick disks.  
Bake at 375 degrees for 8-10 minutes, or until puffed and cracked.
Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.
Makes about 2 dozen cookies

By the time these were baked, the light was done for the day. :/

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