Tender Almond Cookies Recipe In Decadent Chocolate Puddles Is a Holiday Favorite (8 Ingredients) Cookies Desserts Snacks Holidays Gluten-free High Fiber Recipes High Protein Recipes Low Sodium Recipes

The holidays are the best time of year, if only because of all the cookies. My father was our family's original self-described cookie monster. His mother made platters of Old World cookies every Christmas and Dad just couldn't get enough. Sadly, Dad passed away a few months ago. Grandma's almond cookies were among his favorites, which is where the inspiration for this moist almond cookies recipe came from. And, of course, almond and chocolate are a match made in flavor heaven. Which is why this tender almond cookies recipe in decadent chocolate puddles is our new holiday favorite!

The easy almond cookies are absolutely delicious and pack some protein and even some fiber, too. The protein and fiber come from almond flour, which is one of the ingredients I really like to use in my baking. Almond flour is slightly sweet, with a nutty flavor that makes it special. It's a good source of plant-based protein and antioxidants, and it's naturally gluten-free and rich in monounsaturated fat, which may help control cholesterol. The fact that these cookies are finished off with melted chocolate makes them extra-amazing (check out the health benefits of chocolate).

This delicious almond chocolate cookie recipe is simple to make. With eight ingredients (no eggs!) and in about 30 minutes, you can make homemade almond cookies sitting on top of a decadent chocolate base that look fancy enough for a holiday cookie tray yet are easy enough to make any time you want. And they have an Old World taste and elegance that make them ideal to show off on a festive tray of Christmas cookies.

To make this delightful high-fiber cookie recipe, here are the gluten-free ingredients you'll need to gather: almond flour, maple syrup (check out the health benefits of maple syrup), milk, salt, vanilla extract, almond extract, chocolate chips and coconut oil. The sliced almonds are an optional garnish. The irresistible high-protein cookies are baked for only about 11 minutes, then cooled before being placed into the rich chocolate ganache. Refrigerate until set, then serve. Easy and delicious.

These tender cookies make a wonderful dessert with a cup of coffee or tea or a glass of milk during the holidays or anytime. I recommend doubling the recipe to be sure you have enough for all of your cookie monsters!

Cuisine: American / European
Prep Time: 20 minutes plus cooling and setting time
Cook Time: 11 to 13 minutes (ovens vary)
Total Time: 31 to 33 minutes plus cooling and setting time
Servings: 9

Ingredients

• 1 cup almond flour, packed
• 3 tablespoons pure maple syrup
• 2 tablespoons milk of choice (2 percent, almond milk, etc.)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups semisweet chocolate chips
• 2 teaspoons coconut oil
• sliced almonds (optional garnish)

Here's how to make it:

1. In a large mixing bowl, add the almond flour, maple syrup, milk, salt, vanilla extract and almond extract. Stir to combine. (I used 2 percent milk, but you could use almond milk, soy milk or your preferred milk.)
2. Using your clean hands, form the dough into balls and place them onto a parchment paper-lined baking sheet.
3. Use your fingers to flatten the cookies a bit. (The cookies will generally stay the same shape and size as how they're formed. The number of cookies you get depends upon the size of the balls you form.)
4. Place a few sliced almonds on top of each cookie, if using.
5. Bake in an oven that's been preheated to 350 degrees F until just turning lightly brown, about 10 to 12 minutes.
6. Remove and allow cookies to cool a few minutes before moving to a wire rack to cool completely. Save the parchment paper and set it aside with the baking pan!
7. While cookies are cooling, make the chocolate ganache. In a medium microwave-safe bowl, add the chocolate chips and coconut oil. Microwave the mixture for 30 seconds, then remove and stir. Microwave for another 30 seconds, then remove and stir again. The chocolate should be nearly melted by now, and you can keep stirring until all chips melt completely. Because microwaves vary, you may need additional microwaving time. Just be sure not to cook too long because the chocolate will continue to melt after you remove it.
8. Using a spoon, place a heaping tablespoon or so of chocolate (generally matching the size of your cookies) onto each spot on the parchment where each of the cookies was.
9. Place each of the cookies onto a puddle of chocolate. (If you have leftover melted chocolate, you can drizzle it on top of the cookies or simply eat it with a spoon!)
10. Place cookies into the refrigerator to set, about 30 to 60 minutes. Remove from refrigerator and serve.
11. Store leftover cookies in an airtight container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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