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Toffee Almond Oatmeal Cookies

Toffee Almond Oatmeal Cookies are such wonderfully flavorful cookies, with lots of oats, brown sugar, cinnamon, almonds, and toffee!

Toffee Almond Oatmeal Cookies stacked on a white tray

Like many of you, I primarily use all-purpose flour. It’s hard to deny its wide-ranging utility. The consequence of that, though is that I don’t often bake with whole wheat flour. I think that’s due more to habit than taste. But, it can be a great substitute for traditional flour in many recipes, like this one for hearty, flavorful Toffee Almond Oatmeal Cookies.

I am fairly confident that if you tasted one of these without knowing the list of ingredients, you’d never guess that they are made with whole wheat flour. In fact, of all the cookies in my recent baking memory, these are probably in the top 10. The whole wheat flour lends even more heartiness to oatmeal cookies. Plus, the almonds, toffee, and hint of cinnamon just make them even better!

Toffee Almond Oatmeal Cookies on a wire cooling rack

One of the things I find when baking with whole wheat flour is that you can usually taste it in the finished product. All-purpose often lingers in the background while other flavors take center stage. That’s what makes these Toffee Almond Oatmeal Cookies extra good. It’s the combination of the flour with the other flavors that really make them shine.

If you’ve got some whole wheat flour in your kitchen, I encourage you to try a batch of these tasty cookies the next time you’re craving some really, really good oatmeal cookies.

Find more cookie recipes in the Recipe Index.

More Oatmeal Cookie Recipes

Toffee Almond Oatmeal Cookies

Yield about 30 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Plenty of oats, brown sugar, and cinnamon, along with toffee bits and toasted almonds, make these Toffee Almond Oatmeal Cookies a winner!

Toffee-Almond Oatmeal Cookies stacked on a white tray


  • 1 & 1/4 cups (141g) whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 & 1/2 cups (148g) old-fashioned rolled oats
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup (80g) toffee bits
  • 3/4 cup (85g) chopped almonds, toasted


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, and mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, beating just until combined. Stir in the toffee bits and almonds.
  5. Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake 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.

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Toffee Almond Oatmeal Cookies

Toffee Almond Oatmeal Cookies

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    14 Comments on “Toffee Almond Oatmeal Cookies”

  1. I thought you said amateur! These are amazing …

  2. Laura, there’s a link to the recipe above the top photo.

  3. They sound delicious — are they chewy?

  4. YUM! gorgeous photos too!

  5. 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.

  6. 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

  7. HI Jennifer….
    I made your Sprinkle Crinkle cookies the other day!!! They are fabulous! I have a new favorite 🙂
    Thank you for sharing it.

  8. 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.

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