Almond Cocoa Cookies
If you love cookies with a pronounced almond flavor, look no further! Made with toasted almonds, almond extract, and some almond flour, these almond cocoa cookies make a wonderful treat that taste even better the longer they sit.
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Almond Cocoa Cookies
I’m a big fan of Aida Mollenkamp’s hazelnut tea cookies. Deliciously buttery and loaded with toasted hazelnuts and dusted with powdered sugar, they have become a sweet staple since I first made them around 2008 or 2009. These cookies inspired me to create my own version of a nut-laden cookie, which eventually became these almond cocoa cookies. They’re made with a blend of all-purpose flour and almond flour, toasted almonds, and almond extract, and they contain cocoa powder because I wanted to turn them into a chocolate cookie. Chocolate cookies always take the top spot in my book.
The first time I made these almond cocoa cookies I used 100% almond flour, and they came out more delicate than fine china. With each new test, I replaced more of the almond flour with all-purpose flour until I got the desired consistency: a tender yet crispy cookie. As for taste, I determined more sugar was needed to complement the punch of almond flavor. As for texture, I decided fewer nuts were needed because my initial heavier load made the cookies too “splintery.”
Lo and behold, my ideal almond cocoa cookie was born in early 2024. I hope it grows up to become an admired little treat for others, the kind that makes its way onto people’s Christmas cookie-baking lists, even though it’s not, technically, a Christmas cookie. By all means, these cookies are great for any occasion: birthdays, Mother’s Day, or any day.
Ingredients You’ll Need
- Toasted Almonds
- All-purpose Flour
- Almond Flour
- Table Salt
- Unsalted Butter
- Unsweetened Cocoa Powder
- Powdered Sugar
- Almond Extract
Why You’ll Love These Almond Cocoa Cookies
They’re easy to make: These cookies don’t require many ingredients and come together using just two bowls.
They’re perfect for almond lovers: If almond-flavored treats are your thing, you’ll love the evident almond flavor in these cookies.
They taste even better the longer they sit: This is true of many sweet treats, but the almond flavor becomes more robust as they sit for a day or two.
Pro Tips
Don’t skip toasting the almonds: Toasting them for a few minutes will enhance their flavor and ensure you can taste them in the cookies.
Add the cocoa powder to the creamed butter before adding the sugar: The butter will help the cocoa powder stick to it and prevent it from blowing around too much when you mix it. You can also press the cocoa powder into the butter first, before adding the sugar.
Suggestions for Variations and Substitutions
- Replace the almonds with any nut you like. If you do, you may want to replace the almond extract with vanilla extract.
- You can use all-purpose flour only. Just note that the cookies might be less tender.
Leftovers
Store in an airtight container at room temperature for up to five days. You can also freeze these cookies for up to three months. Defrost them at room temperature, or pop them in the microwave for a bit.
Want more chocolate indulgence? Try my ultimate brownies.
If you want chocolate for breakfast (and who doesn’t?), try my bakery-style chocolate chip muffins.
Almond Cocoa Cookies
Ingredients
- 3/4 cup toasted almonds, finely chopped
- 1 and 3/4 cups all-purpose flour, spooned and leveled (See Note 1)
- 1/4 cup almond flour, spooned and leveled (See Note 1)
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1 and 1/4 cups powdered sugar, divided
- 2 teaspoons almond extract
Instructions
- Preheat the oven to 350F.
- Toast the 3/4 cup almonds in a small pan until they turn golden brown and fragrant. Set aside and let cool, at least 15 minutes. Once cooled, empty them into a Ziploc bag, seal the bag, and crush the almonds with a mallet until they break into small pieces. Set aside.
- Combine the 1 and 3/4 cup all-purpose flour, the 1/4 cup almond flour, and the 1/2 teaspoon salt in a small bowl. Set aside. Beat the 2 sticks of softened butter in a large bowl with a mixer until light and fluffy, about 30 seconds. Add the 2 tablespoons cocoa powder, 1 cup of the powdered sugar, and the 2 teaspoons almond extract and blend with the mixer until everything is well incorporated and the texture looks like whipped chocolate, about 1 minute. Add half the toasted almonds and combine them into the batter with the mixer. Add the dry ingredients you set aside earlier, and continue blending until they're fully incorporated into the butter mixture. The result should look similar to chocolate ice cream. Stir in the remaining nuts with a spatula. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Using a cookie scoop with a 2-inch diameter, scoop out some batter and place it onto a cookie sheet covered with parchment paper or silicone baking mats. Flatten the ball of batter slightly with the palm of your hand. Repeat the process, forming 8 cookies per sheet pan.
- Bake the cookies in the oven on the middle rack for about 12 minutes, until they're set and the undersides turn lightly golden (They may need to cook for less or longer depending on your oven.) Allow them to cool in the pan for at least 2 minutes before using a spatula to transfer them to a rack. Once fully cooled, use a sifter to dust the cookies with the remaining 1/4 cup of powdered sugar. Enjoy!