Chocolate Almond Toffee Cookies

April 5, 2011

It seems like these days it is hard for me to find the time (or motivation) to make big elaborate desserts. Some days I get as far as standing at the kitchen counter looking at the ingredient list when the sheer number of steps needed to go from a pantry full of ingredients to a finished dessert overwhelms me and I sit back down on the couch to check my email again instead. This is probably because I tend to start my baking projects at 10:00 at night after all the little ones are asleep. I know that anything that can’t be done in about an hour is going to make for a late night, which makes it hard to find the energy to get started. That is why cookies are my perfect dessert right now. Not only are they quick to make, they are easy to eat with one hand, an important feature while holding the baby with the other arm.

These cookies are an adaptation of my flourless peanut butter cookies (the ones I used to make these classic lunch box treats) I wanted to see what happened when I added cocoa powder to the recipe in a sort of nutella-ish combination of nuts and chocolate. (A hazelnut version is in the works too, that one will be really nutella-ish). Since pesach is fast approaching I decided to make them with almond butter instead of the peanut butter and I am sure glad that I did. One taste of the batter and I knew they would be better with some toffee, and with that the cookies were complete. These cookies are delicious. The combination of chocolate and almond and toffee just works perfectly. Although in the interest of full disclosure I should mention that my husband liked the version with the plain chocolate chips better. I guess it is a matter of individual taste. Either way, I promise no one would guess that these cookies don’t have any flour. Quick and easy to make, they are perfect to whip up for any occasion. They sure disappeared fast around here! I will be making these again during pesach for sure.


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Ingredients & Quantities

1 cup almond butter 1 cup plus 2 tablespoons brown sugar 1 egg 2 tablespoons cocoa powder 1 tsp vanilla 1 tsp baking soda 1/2 teaspoon salt (use less salt if using salted almond butter) 1 cup finely chopped parve chocolate covered toffee or ½ cup mini chocolate chips

Preparation Instructions

Preheat the oven to 350. Line two cookie sheets with parchment paper.

Cooking Instructions

Place all the ingredients except the toffee or chocolate chips in a large mixing bowl. Stir until well combined. Stir in the toffee or chocolate chips. Scoop out tablespoon sized balls of cookie dough and place on the parchment lined cookie sheets, spacing them two inches apart. Using slightly moistened hands lightly press down the balls to flatten.

Bake for 10-12 minutes, or until the tops are just set. Be careful not to overbake. Remove the cookies from the oven and cool for five minutes on the cookie sheets. Transfer to a cooling rack and cool completely.


  1. hi. looks like a great idea for pesach! 1. Do you use light or dark brown sugar? 2. Where do you find vanilla for pesach? ( Can I replace some of the brown sugar w/ vanilla sugar? that’s my usual strategy in recipes that call for white sugar….)

  2. I bought almond butter for Passover and I was just wondering whether it would work in the flourless PB cookie recipe!! It is so uncanny–it is like you read my mind.

    BTW, I do have a genoise non-gebroktz cake, and I was going to layer it with lemon curd (again, thinking the same thing!).

    I have coffee flavored chocolate chips, and I bet they would be awesome in this recipe.

    I have the pareve toffee, but I am saving it to layer with a coffee frosting and and the chocolate cake.

    • We do seem to be on the same page! I am going to try your genoise as the base for a lemon mousse cake, I will let you know how it comes out.

      The coffee flavored chips sound good, I bet they would be a good addition.

      It sounds like you have some delicious desserts up you sleeve this pesach, I look forward to hearing how they turn out.

  3. I’m surprised people are still having trouble finding vanilla extract for Pesach; I have seen it at every kosher store for the past few years. I think it used to be hard to find, but doesn’t seem to be anymore, especially here in NYC.

  4. Just made the chocolate almond toffee cookies–but, without almond butter and toffee, I used peanut butter and mini chocolate chips. They are delicious this way, and I’m eager to try them with almond butter and then check out the toffee bits. I used pure cane dark brown sugar and, for the chips, used NJOYLIFE mini chips, pareve, gluten free and non-GMO. And I have always thought smooth peanut butter was fine to use for Pesach.

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