Triple chocolate chip toffee cookies

These cookies are so Paleo and delicious just try to eat one. They are full with chunks of semi sweet chocolate, milk chocolate, dark chocolate, chunks of toffee and topped with sea salt. They show off as gourmet cookies, they're delicate and full of flavor with a different taste in every bite.

These cookies do not contain the basic white flour and can be made with brown sugar or coconut sugar but I choose to use honey trying to stay close to the 'Paleo' model as possible. They will stay fresh if stored in a air tight container on the counter up to 2 to 3 days or in the refrigerator for a week (if they last that long)...I kept mines in the refrigerator and prefer to eat them cold.

For these awesome treats I used. ..

▪ 1 cup almond flour 

▪ 1/4 cup coconut flour 

▪ 1 tsp. baking soda

▪ 1/4 tsp. table salt

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****THE NEXT 4 INGREDIENTS SHOULD BE USED AT ROOM TEMPERATURE 

▪ 6 TBSP coconut oil

▪6 TBSP peanut butter

▪ 1 egg

▪ 6TBSP honey

▪ 2 tsp. vanilla extract 

▪ 4 TBSP Heath toffee divided

▪ course sea salt for garnish

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***the chocolate should total 1 1/4 cups

▪ 1.67oz 72% cacao dark chocolate (bitter sweet) chopped

▪ 1.67 oz dark chocolate chopped

▪ 1.67oz milk chocolate chopped

One day I was at Trader's Joe and stocked up one these little packets of chocolates that came in different types, I ended up buying about 3 of each kind.

The first thing is to chop the chocolates combine them together then set aside, they should amount to 1 1/4 cups 

Now...

in a medium bowl combine and stir the dry ingredients: almond flour, coconut flour, baking soda, and salt set aside

...you should be left with the wet ingredients 

In a large bowl add the honey and coconut oil, using a electric hand mixer, mix the two together about 1 minute scrap down sides...

...to that, add tbe peanut butter and vanilla extract mix for 2 minutes, mixture will become smooth and creamy

...scrap down sides, to that mixture use a wooden spoon stir in the dry ingredients combine just until moistened 

...scrap down sides, add in 1 cup of chocolate chunks and 2 TBSP of toffee, fold mixture together, refrigerate for 30 - 40 minutes

***this dough will make 12 nice size cookies 

When ready  Preheat oven 350°, line 2 cookie sheets with parchment paper 

***each cookie amounts to about 1 TBSP of dough  (+ or -) so i used the white  scooper 

I tried using the 2TBSP scooper  and got 8 big cookies with some dough leftover but, I felt the cookies would've been too big so...

Using the 1TBSP scooper I placed 6 nice round scoops of dough on each prepared pan. then using the last of the chocolate chunks divided into the cookies, then using the last 2TBSP of toffee press down into cookie dough, then sprinkle each cookie with course sea salt (do not over press on the dough)

place pans in oven, bake for 12 -15 minutes, at the 6 or 7 minute mark rotate pans to ensure a even bake 

Allow cookies to cool in pan for and firm up a bit 5 - 10 minutes 

transfer cookies to cooling rack to finish cooling 

ENJOY!!!