Almond Coffee Toffee Cookies

Something Extra Winter 2016

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Start the new year with Something Extra goodness...


Almond Coffee Toffee Cookies

Almond Coffee Toffee Cookies
1/2 cup Sunnyside Farms Butter, softened
1/4 cup Raley's Sugar
1/4 cup packed brown sugar
2 tbsp. ground flaxseed
1 tsp. vanilla extract
1 egg plus 1 egg white
1 packet Starbucks Via French Roast Coffee Powder
2½ cups lightly packed almond flour
1/2 tsp. baking soda
1/4 tsp. Raley's Salt
1/2 cup Heath Bits 'O Brickle Toffee Bits
1/2 cup finely chopped almonds
2/3 cup 1/4-inch pieces almond paste or marzipan

These delicious cookies are high in protein and gluten-free. Make sure to store in a container with a loose-fitting lid as the almond flour makes them very moist. 

Prep: 20 minutes, Cook: 12 to 15 minutes, Makes: 2½ dozen cookies

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Beat together butter, sugars, flaxseed and vanilla extract in a large bowl, then beat in eggs and coffee powder.

2. Stir in almond flour, baking soda and salt and mix well. Stir in toffee bits.

3. Roll tablespoons of dough into balls and roll the tops in chopped almonds. Place on baking sheets and flatten slightly; place a piece of almond paste or marzipan in the center of each.

4. Bake for 12 to 15 minutes or until lightly browned on top and firm to the touch. Store in a container with a loose-fitting lid.

Nutritional Information:
(1 cookie): 161 calories, 4 g protein, 12 g total fat (3 g sat.), 11 g carbohydrate, 2 g fiber, 8 g sugar, 16 mg cholesterol, 66 mg sodium, 4 points


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