Crisp, chewy, sweet and salty, these one-bowl, no-mixer Almond Toffee White Chip Cookies are a cookie lover's dream come true!
I took a little box of these Almond Toffee White Chip Cookies to our Pilates instructor the other day. The next day I got this text:
"Those are the best cookies I’ve ever had in my life."
It made me smile because that's the same reaction I get from just about everyone who tries these unassuming-looking cookies. Other reactions are things like; "Oh my!", "Wow!" and "What are these cookies?".
I've actually been making variations of these Almond Toffee White Chip Cookies for over 40 years, some with chocolate chips, some with coconut, sometimes raisins or dried cranberries as well as lots of other variations. The original recipe came from the sister of an elderly patient I took care of at the hospital I worked at many years ago. She had brought a treat for the staff caring for her sister. I took one bite and knew I had to have the recipe.
The little recipe card (now torn and stained but still beloved) was simply titled "Cereal Cookies". We renamed them "Sister's Cookies" after the elderly patient and her sibling.
For these Almond Toffee White Chip Cookies, I kept the base of the original recipe but changed up a few things. Instead of 100% all-purpose flour, I subbed some almond flour and added a small splash of almond extract. This new rendition also includes white chocolate and toffee bits. The almond flour adds a unique, gourmet touch to these already delicious cookies!
I love that the recipe can be whipped up in one bowl with simply a spatula and a cookie scoop to portion out the dough. The recipe makes a large batch but the cookies freeze well, both baked and as dough balls. Just store the dough balls in a ziplock bag then pull them out and bake when you're in the mood for a delicious sweet treat! It's wonderful to have fresh cookies for a quick dessert or to brighten someone's day.
Brighten someone's day
Speaking of brightening someone's day, we've created a free, printable label to adorn your gifts. These Almond Toffee White Chip Cookies make wonderful gifts for friends, neighbors, co-workers, hairdressers, delivery people, teachers... and say "I care" or "Thank you" or "Have a great day" in a sweet, tangible way.
To receive the free printable PDF for the labels along with instructions on how to print them simply leave a comment in the comment section below this post. Let us know that you'd like the labels and we'll email them to you within the next day or two. We'll also share a link for the boxes and ribbon shown in the pictures.
An extra touch!
I like to add a sprinkle of flaky sea salt to these Almond Toffee White Chip Cookies right when they come out of the oven. The sweet, salty, toffee combination is delicious and the salt adds a nice gourmet touch.
I use Maldon Flaky Sea Salt. Maldon is more expensive than regular salt but it's meant to be a "finishing salt", meaning a salt used at the end to add a little crunch or a pretty salty garnish.
So, if you're looking for a delicious, unique sweet treat, make a batch of these Almond Toffee White Chip Cookies. You might just win the neighborhood, work or school popularity award!
P.S. A number of you have asked if it is possible to make the cookies gluten-free.
GOOD NEWS! Shortly after I posted that recipe, I took a box of them to Atlanta for a weekend visit with my niece and nephew. My brother and his wife were also there and everyone went crazy over the cookies. Well, everyone except my niece who has an intolerance to gluten. But after we left, my nephew, Steve, who's a fantastic chef and an expert in GF baking, worked on a gluten-free version.
Quite a few batches later (the neighbors were super happy with the samples), he had winning GF Almond Toffee White Chip Cookie recipe... woohoo! Here's a link below for Steve's recipe: The Best Almond Toffee White Chip Cookies – Gluten Free
DOUBLE GOOD NEWS! We've added an additional set of labels that specify the cookies are gluten-free (pictured below) for those of you who'd like to give these as gifts. To receive the regular and gluten-free labels, simply leave us a comment at the bottom of this post.
Café Tips for making these Almond Toffee White Chip Cookies
- Because this recipe doesn't require a mixer, the butter needs to be nice and soft. You can let the butter sit out at room temperature, but if the air is chilly in your house, it won’t get soft enough. Here are some easy ways to soften butter:
- You can soften the butter in the microwave on power level 10%. It works like magic! You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- Of course, if you prefer to use a mixer, no problem!
- Yes, this recipe calls for butter and oil. The combination, along with the crisp rice cereal gives them in an incredibly unique texture and delicious flavor.
- This recipe calls for almond flour. Almond flour is simply blanched almonds that have been finely ground. Don't mistake almond meal for almond flour. Almond meal is coarser and includes the dark skin of the almonds.
- I find the most inexpensive way to purchase almond flour is online.
- Almond flour should be kept in an airtight container in a dark, cool place. If you don't use it that often, it can also be frozen.
- This recipe calls for toffee bits. Toffee bits can be found at most larger grocery stores in the same area as chocolate chips. Both Super Targets and Super Walmarts carry toffee bits. They can also be found online. The most common brand of toffee bits is Bits of Brickle.
- I like to use a medium size retractable scoop to portion out these cookies. This keeps the size consistent and makes fast work of scooping up the cookies.
- I like to line my sheet pans with parchment paper when making cookies for easy cleanup. I love these pre-cut parchment paper sheets to save time. They come in a flat package so they're easy to store.
- I like to use mini white chips for these cookies (I find them at Whole Foods). If I don't have mini chips I like to roughly chop regular-size white chocolate chips so the white chocolate is evenly distributed.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
- 1 cup very soft butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 1 cup mild-tasting oil sunflower grape seed, canola or safflower will all work well)
- ¼ teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups almond flour
- 2 ¾ cups all purpose flour
- 1 cup crisp rice cereal like Rice Krispies
- 1 cup old fashioned rolled oats not quick oats
- 1 cup toffee bits I use Bits of Brickle by HEATH - available at most larger grocery stores in the same area as the chocolate chips.
- 8 ounces white chocolate chips roughly chopped or 8 ounces mini white chips (1 ½ cups)
- extra toffee bits for garnish if desired
- flaky sea salt for topping if desired
Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
Combine soft butter and sugars in a large bowl. Stir until well combined and creamy. Add the egg and stir well.
Slowly add the oil and stir until combined. At first, it will seem like the oil is separated. Just keep stirring and it will all mix in. Stir in the vanilla and almond extracts.
Add the baking soda and salt and stir until well incorporated. Add the all-purpose and almond flours and stir until incorporated then add the Rice Krispies, oatmeal, toffee bit and chopped white chocolate. Stir until evenly combined.
Scoop dough out onto the prepared cookie sheets (I use a medium-size cookie scoop). Bake 18-22 minutes or until light golden brown. (This is totally optional but I like to bake the cookies for 14 minutes then remove the pan from the oven and sprinkle the top of each cookie with an extra ½ teaspoon of toffee bits for a pretty garnish. Then I return them to the oven until golden.)
If desired, sprinkle the cookies with flaky sea salt then alllow them to cool on the pan for 3-4 minutes before transferring them to a cooling rack. The cookies will be soft at first but will firm up after several minutes.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
This recipe makes 4-5 dozen cookies, depending on the size.