Chocolate Almond Cookies are a chocolate cake-like cookie with a mild almond flavor topped with sliced almonds. The sliced almonds add a little crunch. Yum! You might not be able to eat just one!
These cookies are made with almond flour. If you don't have almond flour, you can use all-purpose flour. Or, a mix of almond flour and all-purpose flour.
The batter for these cookies is more sticky than batter for other cookies, like chocolate chip cookies. To keep the sticky batter off my fingers, I use a two-teaspoon cookie scoop to drop the cookie batter onto the prepared cookie sheet. You can use a teaspoon to drop the batter onto the cookie sheet, if you don't have a cookie scoop.
Once the cookie batter is dropped onto the cookie sheet, place a few pieces of sliced almonds on top the the cookie. Gently press the almond onto the cookie so that it sticks. The stickiness of the cookie batter helps the almonds stay on top of the cookie.
If you like almond flavor in cookies, check out my Almond Cookies recipe. These cookies have an almond flavor and sliced almonds on top, too.
I purchase my almonds, and other nuts, from Sunnyland Farms. The nuts I have purchased from them are always fresh. My mother always bought her nuts from them and got me started buying from them as well. They have tasty Almond Toffee, too. Mom always bought me some of their Almond Toffee for my birthday.
I hope you enjoy the Chocolate Almond Cookies!
Chocolate Almond Cookies
- 3 cups almond flour You can use all-purpose flour or a mix of almond and all-purpose flours.
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅔ teaspoon salt
- ½ cup butter, softened
- ⅔ cup granulated sugar
- 2 teaspoons almond extract
- 2 jumbo eggs, room temperature
- ½ cup mini-chocolate chips
- ¼ cup sliced almonds
- Preheat the oven to 350F.
- Line cookie sheets with silicone mats, parchment paper or lightly spray with cookie spray.
- Whisk together the almond flour, baking soda, cocoa and salt. Set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy.
- Add the almond extract and eggs until thoroughly combined.
- Gradually add in the almond flour mixture. Beat until smooth.
- Stir in the mini-chocolate chips. The cookie batter will be a bit sticky.
- Using a 2-teaspoon cookie scoop, drop the cookie dough onto the prepared cookie sheets about two-inches apart. If you don't have a cookie scoop, drop by rounded teaspoonfuls.
- Place a few almond slices on top of each cookie. Gently press the almond slices so that they stick to the cookie dough.
- Bake for about 10-minutes.
- Cool on the cookie sheet for about 5-minutes then move to a cooling rack.
- Once cookies are completely cooled, store in an airtight container.