Almond Butter Cookies with Toffee

Ingredients

• 1 cup no sugar added almond butter unsalted
• 0.8 teaspoon baking soda 
• 0.5 cup brown sugar 
• 0.5 cup butter softened
• 1 large eggs 
• 0.8 cup flour all-purpose
• 2 tablespoons honey 
• 3 tablespoons milk 
• 1 teaspoon salt 
• 0.5 cup granular sucrolose sweetener splenda® (such as )
• 1 cup toffee baking bits heath® (such as )
• 1 teaspoon vanilla extract 
• 0.5 cup flour whole wheat

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
3. Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
4. Bake in preheated oven until golden brown, 8 to 12 minutes.