These cookies are delicious; I have seen children scarf down four at a time, oblivious to the health-full side of them. They make about 3 dozen; I often bake 1 dozen, and freeze balls of cookie dough to bake another day when someone’s craving warm cookies from the oven. If you’re not a toffee fan, substitute with another cup of chocolate chips.
- 1 cup unsalted butter, at room temperature
- 1 cup Stevia (you can substitute 1 cup granulated sugar; just decrease the baking soda to 1 tsp and increase the salt to 1/2 tsp)
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 1/4 tsp baking soda dissolved in 2 tsp hot water
- 1/4 tsp salt
- 2 3/4 cup white whole wheat flour
- 1/2 cup ground flaxseed
- 1 cup chocolate chips
- 1 cup milk chocolate toffee bits
Preheat oven to 350 degrees.
Using an electric mixer, cream together the butter, Stevia and brown sugar.
Add the eggs, vanilla, dissolved baking soda and salt, beating well to combine.
Add flour and flaxseed, mix on low until combined.
Add chips and toffee bits,
stirring to combine.
Form loose 1 1/2” balls of dough and place on ungreased baking sheets (don’t use parchment, either).
Bake for 10 minutes, or until they appear dry and lightly golden.