Almond Butter Heath Toffee Rye Cookies

So I’m kind of going through this phase where I add rye flour to everything… because it’s amazing. And if you haven’t tried doing this yet, I would strongly suggest that you start right now… preferably with these cookies.

So here’s the deal – these cookies… these cookies are everything. They are the love child of everything that is good in life; nut butter, chocolate, sea salt and toffee… I mean how can you go wrong with a combination like that?

They have a crisp exterior, and ooey, gooey, chewy insides. AKA – everything you want in a cookie, and they are so dang flavourful.

If you don’t have almond butter on hand, you could definitely swap in peanut butter – but I would definitely recommend the almond butter. It brings a subtle, rich flavour that pairs with the toffee and chocolate in a way that cannot be beat.

That’s enough out of me, because we have cookies to bake, amiright?? Here is the recipe and I hope you enjoy!

Happy baking!

KP xoxo

Salted Espresso Rye Chocolate Chip Cookies

Things you need…
3/4 cup unsalted butter, softened
1/2 cup natural almond butter
1 cup dark brown sugar
3/4 cup granulated sugar
1 large egg
1 tbsp pure vanilla extract
3/4 cup rye flour
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
3/4 tsp sea salt
1 cup dark chocolate, chopped **I find good quality belgian chocolate makes for the best melt 
1/2 cup milk chocolate chopped
1/2 cup heath toffee pieces

1 tbsp flaky sea salt for sprinkling, optional

How to make…
Preheat oven to 350F degrees and line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter and almond butter until smooth and creamy.  Add in sugars and beat on high until pale and fluffy – about 5 minutes. Add in your egg and beat on high until fluffy. Add in your vanilla, and mix on high until combined.

In a small bowl, whisk together flours, baking soda, baking powder, salt and cinnamon. Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined. Beat in your chopped chocolate and mix to combine.

Use a large cookie scoop to portion the dough into large balls – you should end up with about 16. You could also make them smaller to end up with 24.

Bake the cookies 1 pan at a time. Bake for 10-12 minutes (depending on the size) or until the edges are golden. If your cookies are a little underbaked, so don’t worry if the centers don’t look quite set, they will continue to cook once you remove them from the oven and just be soft, chewy, delicious!

Once your cookies are out of the oven, sprinkle them with flaky sea salt