May 7, 2020 By Erin & Dara 42 Comments

Whole Wheat Chocolate Chip Toffee Cookies

So, where are we at now? Week 7? Week 8? Honestly, I’ve lost complete track of time or what day of the week it is. Because really, aren’t they all the same right now?

I’ve gotta say I’ve really been feeling this isolation lately. It seems that as the days and weeks move along, and somehow they do quite quickly, it’s getting harder and harder to stay isolated with my family of five. I’ve found a few things that help with my mental health these days and help bring joy into my life. And one of those things is baking.

I used to much prefer cooking over baking. I am not a detail oriented person and baking well, there’s a lot of detail involved. But now I find I can lose myself in the detail and concentration required. As much as is possible with three kids at my feet. Usually one or two are joining in on the process and as stressful and messy as that is, there isn’t much I love more than having them cook alongside me.

So with that, these cookies were our latest creation. They are soft and chewy with a bit more hardy flavour from the whole wheat flour. But if all if you’ve got is all purpose, that will work just fine. We added chocolate chips and toffee bits because we had them, but you could add your favourite cookie additions. But I will say this combination is a winner.

You’ll notice the lack of butter. Well, I was out. As I’m sure many of you have found yourself in that same situation. Peanut and almond butter stand in for the butter and also add a wonderful texture and flavour.

We’ve been enjoying them for a snack, for dessert and especially as the anchors for an ice cream sandwich. And sometimes, for breakfast. Because a what is more joyful than a coffee and a cookie in the morning?

Dara

Whole Wheat Chocolate Toffee Cookies

Print recipe

Serves	Makes 10 large cookies
Meal type	Dessert, Snack

Ingredients

1 1/2 Cups whole wheat flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/4 Tsp salt
1/3 cup almond butter
1/3 cup peanut butter
2/3 cups white sugar
2 eggs
1/2 cup chocolate chips
1/3 cup toffee bits

Note

This is a great recipe to use up any almost finished nut butters hanging around in your fridge. I used a combination of peanut butter and almond butter, but any nut or seed butter you have on hand will work. You could use any type of chocolate chips you have on hand and sub nuts or raisins for the toffee bits if you don't have those in your pantry.

Directions

1.	Preheat oven to 350 degree and line a large baking sheet with parchment paper.
2.	In a small bowl mix together flour, baking powder, baking soda and salt. set aside.
3.	In a large bowl mix together sugar, almond butter and peanut butter with until fluffy and smooth. Add eggs and mix again until smooth. Add flour mixture and stir until combined.
4.	Add chocolate chips and toffee bits to cookie batter and mix to evenly distribute.
5.	Roll cookies into small balls and place on parchment paper, pressing down slightly to flatten. (I made large cookies so this made 10 cookies for me. If you make them smaller you could make closer to 20).
6.	Bake for 15 minutes, until slightly brown. You don't want to over cook them so they stay chewy. Remove and let cool on baking sheet for 5 minutes. Remove to a wire rack to cool completely.