Chewy, nutty, and perfectly sweetened with a touch of toffee, these toffee almond oatmeal cookies are the ultimate indulgence for cookie lovers!
You’d never guess these cookies are made with whole wheat flour! Of all my recent cookie bakes, these rank in my top 10. The whole wheat flour adds a hearty depth and subtle nuttiness to the classic oatmeal cookie. It also gives the cookies a slightly firmer texture, which complements the chewiness of the oats and the crunch of toasted almonds. Add buttery toffee bits and a hint of cinnamon, and you’ve got a cookie that’s completely satisfying—perfect for a sweet craving or sharing with a crowd.
Why You’ll Love These Toffee Almond Oatmeal Cookies
- Perfect texture. The combination of oats and whole wheat flour gives these cookies a soft, chewy texture with just enough crispness around the edges.
- Rich flavor. Toasted almonds and buttery toffee bits add depth and sweetness to every bite.
- Simple and wholesome. Made with pantry staples and whole wheat flour for a heartier twist on a classic.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Whole wheat flour – Adds a nutty flavor and hearty texture to the cookies.
- Baking powder
- Salt
- Cinnamon – Adds a warm, cozy spice that pairs perfectly with the oats and almonds.
- Oats – Old-fashioned rolled oats work best for these cookies, providing structure and chewiness.
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- Toffee bits – Sweet and buttery, these bits melt slightly during baking for a delightful texture. For these cookies, I like the plain toffee bits instead of the chocolate-covered variety, but either will work!
- Almonds – Toasted for maximum flavor and crunch.
How to Make Toffee Almond Oatmeal Cookies
- Prepare for baking. Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Mix the dry ingredients. Combine the flour, oats, baking powder, salt, and cinnamon.
- Cream butter and sugar. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, mixing until combined.
- Combine wet and dry ingredients. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined.
- Add mix-ins. Stir in the toffee bits and toasted almonds by hand to evenly distribute.
- Scoop and bake. Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake for 12-15 minutes or until lightly browned.
- Cool. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Tips for Success
- Measure accurately. Use a kitchen scale for the most accurate measurements, especially for the flour and oats.
- Toast the almonds. Toasting the almonds enhances their flavor. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
- Chill the dough if needed. If your kitchen is warm, you can chill the dough to help prevent the cookies from spreading too much, ensuring a thicker, more uniform shape. The dough can be chilled for up to 48 hours if you’d like to make it ahead of time.
- Don’t over-bake. For chewy cookies, remove them from the oven as soon as they’re lightly browned around the edges.
Variations
- Chocolate twist: Add 1/2 cup of mini chocolate chips for a sweeter, indulgent cookie.
- Nut-free option: Substitute the almonds with additional toffee bits or simply omit them.
- Spice it up: Add a pinch of nutmeg or cardamom for extra warmth.
- Dried fruit addition: Stir in 1/2 cup of dried cranberries or cherries for a burst of tart sweetness.
How to Store
- Room temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
More Oatmeal Cookie Recipes
Toffee Almond Oatmeal Cookies
These toffee almond oatmeal cookies are packed with toasted almonds, buttery toffee bits, and warm cinnamon spice. A perfect blend of chewy and crunchy, they’re sure to satisfy any cookie craving.
Ingredients
- 1 & 1/4 cups (141g) whole wheat flour
- 1 & 1/2 cups (148g) old-fashioned rolled oats
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 & 1/2 teaspoons vanilla extract
- 1/2 cup (80g) toffee bits
- 3/4 cup (85g) chopped almonds, toasted
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, oats, baking powder, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, beating just until combined. Stir in the toffee bits and almonds.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake one pan at a time for 12-15 minutes or until lightly browned. Cool on the baking sheets for a few minutes. Then, remove the cookies to wire racks to cool completely.
Notes
Store in an airtight container at room temperature up to 5 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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14 Comments on “Toffee Almond Oatmeal Cookies”
I thought you said amateur! These are amazing …
@nmacryni
Mmm so tasty!
These sound delicious.
Laura, there’s a link to the recipe above the top photo.
They sound delicious — are they chewy?
Courtney, they are a little crispy on the outside, and chewy on the inside!
YUM! gorgeous photos too!
Looks delicious! Do you replace whole wheat flour with equal amounts of AP flour? Have nothing against whole wheat, just don’t want to add another flour to my already large collection!
Hi, Lorry. You can substitute all-purpose flour, but you may need to reduce the amount of flour. I’ve not tried the substitution in this recipe, so I can’t give you a definitive answer. I would suggest to add all but a couple of tablespoons of flour and then decide if your dough needs the remaining flour.
ohhhh yeahhhh these are just for me love using wheat flour and i got toffee chips other day was gonna make recipe off bag but now i will get oaks today and make these will let you kow how turns out
HI Jennifer….
I made your Sprinkle Crinkle cookies the other day!!! They are fabulous! I have a new favorite 🙂
Thank you for sharing it.
That’s great to hear, Lisa!
OMG, I have made these 3 times and they are just flat out delicious! I do use slivered almonds and therefore I don’t chop them, however, I always toast my nuts prior to baking with them. One of these days I am going to try them with the milk chocolate covered toffee bits, as sometimes the other toffee bits are hard to find. Thank you for another GREAT cookie recipe. These freeze well and make a good breakfast cookie.
I’m so glad you enjoy the cookies, Karen! They’re a long-time favorite of mine.