- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granular sucrolose sweetener (such as Splenda®)
- 1 cup unsalted, no sugar added almond butter
- 1 large egg
- 3 tablespoons milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup toffee baking bits (such as Heath®)
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until golden brown, 8 to 12 minutes.