Best Almond Chocolate Cookies Recipes

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ALMOND CHOCOLATE COCONUT COOKIES II



Almond Chocolate Coconut Cookies II image

These cookies are easy to make and delicious.

Provided by BRENDASTEVENS

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g

GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES



Gluten-Free Almond Flour Chocolate Chip Cookies image

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 20m

Yield 14

Number Of Ingredients 8

¼ cup brown sugar, light or dark
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, at room temperature
2 teaspoons vanilla extract
1 large egg
2 cups King Arthur Almond Flour
½ cup chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
  • Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
  • Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
  • Stir in the chocolate chips.
  • Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
  • Gently flatten the cookies to about 3/8-inch thick.
  • Bake the cookies for 9 to 12 minutes, until golden brown.
  • Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 10.6 g, Cholesterol 17.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 7.2 g

ALMOND FLOUR CHOCOLATE CHIP COOKIES



Almond Flour Chocolate Chip Cookies image

These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 9

3 cups almond flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chips
Flaky sea salt, for topping

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES



Oatmeal Cranberry Almond White Chocolate Chip Cookies image

Make and share this Oatmeal Cranberry Almond White Chocolate Chip Cookies recipe from Food.com.

Provided by Emjay99

Categories     Drop Cookies

Time 22m

Yield 36 serving(s)

Number Of Ingredients 15

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, room temperature
1 cup all-purpose flour, wholewheat flour works just as well
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup quick-cooking oats, not instant
1/2 cup unsweetened coconut, medium
1/2 cup dried cranberries, Ocean Spray Craisins
1/2 cup slivered almonds, lightly toasted
2/3 cup white chocolate chips, placed in freezer to harden this retains their shape in baking

Steps:

  • Preheat oven to 350°F
  • Cream together white and brown sugar, margarine, vanilla and almond extracts.
  • Beat in egg.
  • Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
  • Stir in dried cranberries, almonds and white chocolate chips.
  • Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
  • Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
  • Remove to cooling rack.
  • Freeze really well.

Nutrition Facts : Calories 115.9, Fat 6.6, SaturatedFat 3, Cholesterol 6.3, Sodium 67.5, Carbohydrate 13.1, Fiber 1.1, Sugar 8, Protein 1.6

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES



Almond-Coconut Chewy Chocolate Cookies image

Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h50m

Yield Makes about 24

Number Of Ingredients 10

1 2/3 cups almond flour, such as Bob's Red Mill
2/3 cup Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature
1 1/4 cups packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped bittersweet chocolate
1/2 cup chopped roasted almonds
1/2 cup sweetened shredded coconut

Steps:

  • In a medium bowl, whisk together flour, cocoa, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES



Coconut Almond Flour Chocolate Chip Cookies image

These almond flour cookies are so delicious, but also gluten free!

Provided by theweakest

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 12

1 cup softened butter
¾ cup packed brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ¼ cups almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chocolate chips, or to taste
¼ cup rolled oats
¼ cup shredded coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
  • Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
  • Scoop cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until browned, 12 to 15 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 13.9 g, Cholesterol 28.7 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 12.2 g

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS



Cherry-Almond Cookies with White Chocolate Chips image

Sweet and tart chewy cherry-almond cookies that everyone loves. Store in tightly covered container.

Provided by Jill from Michigan

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 35m

Yield 60

Number Of Ingredients 11

1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) bag white chocolate chips
1 ½ cups dried tart cherries
1 cup slivered almonds, toasted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
  • Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.2 g, Cholesterol 14.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 50.9 mg, Sugar 7.9 g

ALMOND CHOCOLATE COOKIES



Almond Chocolate Cookies image

With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
2 eggs
2 to 3 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CHIP ALMOND COOKIES



Chocolate Chip Almond Cookies image

My husband likes the flavor and texture of these cookies. Milk chocolate chips and sliced almonds make them deliciously different. My mother-in-law shared the recipe with me.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk chocolate chips
1 cup sliced almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts :

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES



Kathleen King's Double Chocolate Almond Cookies image

Provided by Food Network

Categories     dessert

Yield 52 cookies

Number Of Ingredients 12

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
  • Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
  • Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR



Gluten-Free Chocolate Chip Cookies with Almond Flour image

These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.

Provided by Billy Brown

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 26m

Yield 32

Number Of Ingredients 9

2 ½ cups almond flour
1 cup light brown sugar
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
1 egg
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
  • Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 10.3 g, Cholesterol 5.1 mg, Fat 12.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 7.8 g

WHITE CHOCOLATE ALMOND COOKIES



White Chocolate Almond Cookies image

Favorite summer cookie, soft and chewy.

Provided by Dsrt4me

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 12

Number Of Ingredients 12

¼ cup sweetened flaked coconut
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
½ cup unsalted butter, softened
¼ cup white sugar
½ teaspoon almond extract
1 egg yolk
2 tablespoons milk
½ cup white chocolate chips, or to taste
¼ cup toasted chopped almonds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
  • Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
  • Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
  • Drop 1 1/2-inch balls of dough on the prepared baking sheet.
  • Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 31.4 g, Cholesterol 39.2 mg, Fat 12.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 120.1 mg, Sugar 22.6 g

FLORENTINES - CHOCOLATE ALMOND LACE COOKIES



Florentines - Chocolate Almond Lace Cookies image

Most people are in awe of these light, lacy cookies that you can get at the bakery, but assume are too difficult and delicate to make at home. Nonsense. These are the easiest thing to make and you can opt to take the partially cooled cookies and wrap them around the handle of a wooden spoon to create a tube. The tubes can be enjoyed as is, dipped partially in melted chocolate or filled with a whipped cream mixture to make a funky little cannoli confection.

Provided by DeSouter

Categories     Drop Cookies

Time 45m

Yield 72 2 1/2

Number Of Ingredients 12

4 ounces butter
4 tablespoons light corn syrup
1 cup sugar
1 teaspoon vanilla
12 tablespoons flour (sifted)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2-1 teaspoon cinnamon
4 tablespoons milk
2 cups blanched almonds, chopped
3 ounces chocolate
5 teaspoons vegetable oil or 5 teaspoons canola oil

Steps:

  • Preheat oven to 325°F and line cookie sheets with aluminum foil.
  • Cream the butter and sugar.
  • Stir in the corn syrup and vanilla.
  • Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
  • Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
  • Bake for 10 minutes until the edges are browned.
  • Let cool completely on the foil.
  • Then peel away the foil.
  • Melt the oil and chocolate (of your choice).
  • You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
  • Place in a tightly covered container, but do not refrigerate.
  • Place waxed paper between layers of Florentines.

Nutrition Facts : Calories 63.1, Fat 4.3, SaturatedFat 1.4, Cholesterol 3.5, Sodium 22.3, Carbohydrate 5.9, Fiber 0.7, Sugar 3.3, Protein 1.2

ALMOND CHOCOLATE COCONUT COOKIES I



Almond Chocolate Coconut Cookies I image

Light cookie with the taste of an Almond Joy candy bar.

Provided by Suzanne Stull

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 7

4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 ½ cups flaked coconut
½ cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

Steps:

  • Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
  • Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 15 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 2.7 g, Sodium 23.4 mg, Sugar 10.8 g

CHOCOLATE COVERED ALMOND MERINGUE COOKIES



Chocolate Covered Almond Meringue Cookies image

A light crisp cookie covered in milk chocolate that's scrumptious!

Provided by Chez Renee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 3h

Yield 48

Number Of Ingredients 5

6 egg whites at room temperature
1 ¼ cups white sugar
8 ounces ground almonds
2 ¼ cups confectioners' sugar
1 pound milk chocolate, broken into pieces

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
  • Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
  • Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES



Chocolate-Almond Butter Thumbprint Cookies image

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.

Provided by Food Network Kitchen

Time 1h10m

Yield 30 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/3 cup sliced, skin-on almonds, coarsely chopped
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

CHOCOLATE-ALMOND PRALINE COOKIES



Chocolate-Almond Praline Cookies image

You can't see the candied almonds in these cookies, but you'll taste them for sure.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Cookies     Almond     Chocolate     Bake

Yield Makes about 24

Number Of Ingredients 12

3/4 cup skin-on almonds
Nonstick vegetable oil spray (optional)
1/3 cup granulated sugar
5 tablespoon unsalted butter
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/3 cup (packed) light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup bittersweet chocolate wafers (disks, pistoles, fèves) or chocolate chips
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
  • Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
  • Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
  • Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
  • Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
  • Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
  • Do Ahead
  • Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

CHOCOLATE ALMOND SANDWICH COOKIES



Chocolate Almond Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 15 sandwich cookies

Number Of Ingredients 15

1 cup roasted smooth unsalted almond butter
1 cup coconut sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup cocoa powder, such as Scharffenberger
1 teaspoon baking soda
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 cups instant rolled oats
3/4 cup mini chocolate chips
8 ounces (1 block) cream cheese, at room temperature
1/2 cup powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons cocoa powder, such as Scharffenberger
Pinch of kosher salt

Steps:

  • For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
  • For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
  • Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)



Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies) image

Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.

Provided by JoyFullGrl

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 56m

Yield 22

Number Of Ingredients 15

8 pitted dates
2 cups moist almond pulp from making almond milk
⅓ cup rolled oats
¼ cup almond milk
3 tablespoons blanched almond flour
2 tablespoons coconut flour
2 tablespoons coconut oil, melted
1 tablespoon applesauce
1 tablespoon vanilla extract
1 tablespoon cacao nibs, ground
4 pinches ground cinnamon
4 dashes salt
1 dash ground nutmeg
¼ cup water
⅓ cup chopped vegan dark chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
  • Soak dates in hot water until soft, 6 to 10 minutes. Drain.
  • Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
  • Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
  • Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g

CHOCOLATE FILLED ALMOND SPRITZ COOKIES



Chocolate Filled Almond Spritz Cookies image

Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 50m

Yield 36 cookies, 30-40 serving(s)

Number Of Ingredients 11

1/2 cup un-blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons almond extract
2 cups bleached all purpose flour
1 pinch salt
3 ounces milk chocolate, chopped fine
3 ounces bittersweet chocolate, chopped fine
6 tablespoons unsalted butter, at room temperature, cut into 6 chunks

Steps:

  • On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
  • FOOD PROCESSOR METHOD---------------------.
  • Grind almonds and sugar in a food processor until very fine.
  • Cut butter into 16 chunks, with the processor add butter a chunk at a time.
  • Process until creamy.
  • Scrape down bowl.
  • Add egg and extract, process until mixed, scrape down bowl.
  • Add flour and salt, pulse until just combined.
  • Scrape into a bowl.
  • ELECTRIC MIXER METHOD--------------------------°- .
  • Whisk flour and salt in a medium bowl.
  • Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
  • Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
  • In a second medium bowl cream butter, sugar until very light and fluffy.
  • Add almonds, beat until well combined.
  • Lightly beat egg and extracts, add to butter mixture, beat until just combined.
  • Stir in flour and salt until just combined.
  • BOTH METHODS---------------------.
  • With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
  • Decorate with colored sugar, etc.
  • Preheat oven to 375°F.
  • Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
  • Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
  • Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
  • Cool completely.
  • FILLING----------------------.
  • Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
  • When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
  • Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
  • Do not over beat this mixture.
  • Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
  • Cover with second half to form a sandwich.
  • Do about 10 at a time as the chocolate mixture will start to set up.
  • Let cookies set for 2 hours for filling to set 100%.
  • Store covered in an airtight container for about a month.

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What are Almond Chocolate Cookies?

Almond chocolate cookies are a delicious combination of crunchy almonds and rich chocolate. These cookies are perfect for anyone who loves the nutty flavor of almonds and the indulgent taste of chocolate. The soft and chewy texture of these cookies makes them the ultimate comfort food.

Ingredients in Almond Chocolate Cookies Recipes

The ingredients needed to make almond chocolate cookies include all-purpose flour, baking powder, salt, unsalted butter, brown sugar, granulated sugar, vanilla extract, eggs, chopped almonds, and chocolate chips. Some recipes may also call for almond extract or almond flour to enhance the nutty flavor.

How to Make Almond Chocolate Cookies

The process of making almond chocolate cookies is relatively simple. First, preheat the oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, cream together the butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time until well combined. Gradually mix in the flour mixture to the butter mixture until just combined. Fold in the chopped almonds and chocolate chips until evenly distributed. Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations of Almond Chocolate Cookies Recipes

There are many variations of almond chocolate cookies recipes that you can try. Some recipes call for different types of chocolate, like white chocolate or dark chocolate, to give the cookies a unique flavor. You can also experiment with the types of nuts you use in the recipe. Instead of chopped almonds, you can use pecans, walnuts, or hazelnuts to add a different flavor and texture to the cookies. To make the cookies even more indulgent, some recipes call for adding caramel or toffee bits to the dough. This adds a deliciously sweet and buttery flavor to the cookies that is hard to resist.

Serving Suggestions for Almond Chocolate Cookies

Almond chocolate cookies are perfect for any occasion. They make a great snack or dessert and are perfect for pairing with a hot cup of coffee or tea. You can also serve these cookies in different ways. For example, you can sandwich two cookies together with a scoop of vanilla ice cream in between to make delicious ice cream sandwiches. Drizzle with melted chocolate for an added touch of decadence. Or, you can crumble the cookies into small pieces and use them as a topping for your favorite ice cream, yogurt, or pudding. This adds a delicious crunch and chocolatey flavor to any dessert.

Tips for Making Almond Chocolate Cookies

To ensure that your almond chocolate cookies come out perfectly every time, here are some tips to follow: -Use room temperature ingredients: Make sure that your butter and eggs are at room temperature before you begin. This ensures that they mix well together and create a smooth and creamy texture. -Don't overmix the dough: Overmixing the dough can make the cookies tough and dry. Mix only until the ingredients are just combined. -Use high-quality ingredients: Use high-quality chocolate and almonds to ensure that your cookies have the best flavor and texture. -Chill the dough: Chilling the dough for at least 30 minutes before baking helps the cookies keep their shape and prevents them from spreading too much in the oven. -Don't overcrowd the baking sheet: Leave enough space between the cookies on the baking sheet to allow for even baking and spreading.

In Conclusion

Almond chocolate cookies are a delicious and easy treat that you can enjoy any time of day. Try out different variations of the recipe to find your favorite flavor combinations. With these simple tips and tricks, you can create perfectly crispy and chewy almond chocolate cookies every time!
Almond chocolate cookies recipes are a perfect treat for anyone who loves the combination of sweet and nutty flavors. These delectable cookies are easy to make and can be enjoyed by both kids and adults. Whether you're a beginner or a seasoned baker, there are a few tips and tricks that can help you make the best almond chocolate cookies. This article will provide you with some valuable tips to ensure that your cookies turn out just the way you want them!

1. Use high-quality ingredients

One of the most important factors that can make or break your almond chocolate cookies recipe is the quality of ingredients you use. Be sure to use high-quality almonds, chocolate, and other ingredients to achieve the best flavor and texture. Try to avoid using cheap or inferior ingredients, as they can negatively affect the overall taste of your cookies.

2. Toast your almonds

Toasting your almonds can bring out their nutty flavor and enhance the taste of your cookies. Simply spread your almonds out on a baking sheet and bake them in the oven at 350 degrees Fahrenheit for about 10 minutes, or until they're golden brown. Be sure to let them cool completely before chopping them up and incorporating them into your cookie dough.

3. Chill your dough

Chilling your cookie dough for at least an hour before baking can help your cookies maintain their shape and prevent them from spreading too much in the oven. This is especially important if you're making larger cookies or if it's a warm day. Be sure to wrap your dough tightly in plastic wrap or a resealable bag before placing it in the refrigerator.

4. Use parchment paper

Using parchment paper to line your baking sheet can prevent your cookies from sticking and make clean-up a breeze. You can also reuse the parchment paper for additional batches of cookies. Avoid using wax paper or aluminum foil, as they can melt or burn in the oven.

5. Don't overbake your cookies

Overbaking your cookies can result in a dry, crumbly texture that's less enjoyable to eat. Keep an eye on your cookies as they bake and remove them from the oven when the edges are lightly golden brown. The centers may still be slightly soft, but they'll continue to cook and set as they cool.

6. Add a pinch of salt

Adding a small amount of salt to your almond chocolate cookies recipe can enhance the flavors and balance out the sweetness. Try adding a pinch of salt to your cookie dough before baking, or sprinkle a little bit of sea salt on top of your cookies just after taking them out of the oven.

7. Experiment with different chocolate variations

There are many different types of chocolate that can be used in almond chocolate cookies recipes. Dark chocolate, semisweet chocolate, milk chocolate, and white chocolate can all be used depending on your preferences. You can also experiment with different percentages of cacao to achieve different flavors and textures.

8. Customize your add-ins

Almond chocolate cookies are not limited to almonds and chocolate chips. You can add a variety of other mix-ins to make your cookies even more delicious. Try adding coconut flakes, chopped hazelnuts, or dried cherries to your cookie dough for a unique twist.

9. Use cookie cutters

If you want to make your almond chocolate cookies extra festive, try using cookie cutters to create fun shapes. You can also use a spoon or your hands to shape your dough into balls or flattened circles. Just be sure to space them evenly on your baking sheet to prevent them from merging in the oven.

Conclusion

Almond chocolate cookies recipes are a great treat that can be enjoyed anytime. By following these valuable tips, you can ensure that your cookies turn out perfectly every time. Remember to use high-quality ingredients, toast your almonds, chill your dough, and use parchment paper to avoid sticking. Also, don't forget to experiment with different chocolate variations, add-ins, and cookie shapes to make your dessert even more interesting and appealing. Happy baking!

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