Apple Toffee Cookies

Ingredients

• ½ cup butter, softened (for lower fat use ¼ cup nonfat plain greek yogurt and ¼ cup softened butter)
• ¾ cup brown sugar (can substitute coconut sugar).
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 1 ½ cup unbleached all purpose flour. white whole wheat flour or gluten free baking mix
• ½ cup graham cracker crumbs or gingersnap crumbs (we used MiDel gluten free gingersnaps)
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp. nutmeg
• ½ cup finely chopped yellow or green apple
• ½ cup toffee baking bits
• Melted white chocolate (apx ½ cup for drizzling)--optional

Instructions

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
2. In a small bowl, beat together the egg and vanilla. Set aside.
3. In a larger mixing bowl, stir together the flour, graham cracker or gingersnap crumbs, salt, cinnamon, and nutmeg. Set aside.
4. In the bowl of a mixer, stir together the butter and sugar on medium speed until light and fluffy. (Approximately 2-3 minutes). Reduce speed, scrape the bowl if necessary and add in the egg and vanilla, stirring just until smooth. Slowly add in the flour mixtures, continuing to stir until well mixed.
5. Fold in the apples and toffee bits.
6. Drop the dough by rounded tablespoons onto a baking sheet. Bake at 350 degrees for 9-12 minutes (if using coconut sugar cookie baking time will decrease to the 9-10 minute mark). Remove from oven, allow cookies to cool for several minutes before moving to a wire cooling rack to finish cooling completely. Drizzle melted white chocolate over the cookies once cool if desired.