Instructions

1. In a medium saucepan, melt the butter over medium head for 3-5 minutes (or more depending on your stove), until slightly browned and fragrant, being careful not to burn. Pour into a small bowl and set aside to cool
2. Make the flax egg by combining the ground flaxseed + water and let sit for at least 2 minutes
3. Combine the almond flour, coconut flour, baking soda, and salt in a medium bowl
4. Once butter has cooled, add the coconut sugar and vanilla extract to the butter and mix well
5. Combine the wet ingredients with the dry ingredients, and mix.  Then add the flax egg and toffee bits, mixing just until combined
6. Refrigerate the dough for 3 hours
7. Once dough has chilled, preheat oven to 350 degrees
8. Scoop out the cookie dough using a cookie scooper or section into tablespoon-sized balls. Arrange on a nonstick or parchment-lined baking pan, then add more toffee bits to top
9. Bake for 15 minutes
10. Let the cookies cool fully on the baking sheet before transferring to a plate or cooling rack. Cookies will be very tender when warm