Toffee Crunch Cookies

How would you like to be able to give your family a snack that not only tasted fantastic, but was good for them as well? To be able to answer your children’s plea for cookies after school with a resounding yes, offering them not one, but two? Now you can! This amazingly good cookie contains both chia (a good source of calcium, phosphorus, dietary fiber, and manganese), and flaxseed (a good source of calcium, phosphorus, dietary fiber, manganese, and thiamine), thanks to the inclusion of Clean Snax®, a wonderful product from Melissa’s Produce. For this recipe I used the almond variety, but they have five different flavors from which to choose. (You can read more about them here.) I also used a cup, but the amount can be increased to suit your needs (while decreasing the butterscotch chips and brickle bits if you are going for more nutrition).

Cookie lovers are going to love the crunch and taste, but you will know that these pack a nutritious wallop as well. Try them!

Toffee Crunch Cookies

1 cup Crisco
1 cup dark brown sugar
1 cup granulated sugar
2 extra-large eggs
1 teaspoon vanilla extract
1 teaspoon water
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butterscotch chips

1/2 cup Heath Bits of Brickle Chips

1 cup Melissa’s Almond Clean Snax®, rough chopped

Preheat oven to 375ºF.

In a large bowl, cream together Crisco and sugars.

Add eggs, vanilla, and water, beating until light and fluffy.

In a separate bowl, whisk together flour, baking soda, and salt. Add the flour mixture to creamed mixture, blending well.

Fold in butterscotch chips, brickle chips, and the Clean Snax®.

Using a small cookie scoop, drop onto greased baking sheets. Bake for 15 minutes or until lightly browned.

Cool on pan slightly before transferring to a wire rack to cool completely.

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This post is linked to:

Inspire Me Tuesday

Wake up Wednesday

Full Plate Thursday

Foodie Friday & Everything Else