These almond cocoa powder cookies are tender, slightly crispy, and chocolatey, made with part almond flour and cocoa powder. Along with toasted almonds and almond extract, they deliver an intensely nutty, chocolate flavor perfect for an everyday treat or holiday baking.
For more cookie recipes, try these hazelnut chocolate chip cookies.
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Quick Look: Almond Cocoa Powder Cookies
⏱️ Prep Time: 45 minutes (30 minutes' chill time)
🍳 Cook Time: 24 minutes
🕒 Total Time: 1 hour, 9 minutes
👥 Servings: 32
📊 Calories: ~115 kcal per serving (based on nutrition panel)
🔥 Cook Method: Baking
👩🍳 Main Ingredients: Almonds, cocoa powder
⭐ Difficulty: Easy: mix, chill, bake
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Why You'll Love Almond Cocoa Powder Cookies
Easy to make: These cookies don't require many ingredients and require just two prep bowls.
Intense almond flavor: If almond-flavored treats are your thing, you'll love these deeply aromatic cookies.
Taste even better the longer they sit: The almond taste becomes stronger as they sit for a day or two.
It was Aida Mollenkamp's hazelnut tea cookies that inspired me to make these almond cocoa powder cookies. As a bona fide hazelnut fan, I wanted to create my own nut-laden cookie, but with cocoa powder and a luscious almond flavor.
Tender yet crispy, these are the kinds of cookies made for Christmas baking lists, even if they're not, technically, Christmas cookies. Come to think of it, they're great for any occasion: birthdays, Mother's Day, or any day.
After baking these cookies, indulge in these other delightful treats: baked pumpkin donuts with chocolate glaze, milk chocolate bark recipe, buttermilk chocolate cake, and ultimate brownies.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Slivered Almonds: We'll be toasting these, which is very important for bringing out the nuttiness in these cookies.
- Almond Flour: A bit of almond flour with AP flour enhances the almond flavor, so don't skip it.
- Almond Extract: In case you haven't guessed already, it's all about the almonds here, and a splash of this extract really brings the almond flavor full circle.
Variations & Substitutions
➢Replace the almonds with any nut you like. If you do, you may want to replace the almond extract with vanilla extract.
➢Omit dusting the cookies with powdered sugar if you prefer them plain.
➢Add some mini chocolate chips for even more chocolate.
How to Make Almond Cocoa Powder Cookies
Step 1: Beat the softened butter in a large bowl with a mixer until light and fluffy.
Step 2: Add the cocoa powder, powdered sugar, and almond extract. Mix well until the texture resembles chocolate mousse.
Step 3: After incorporating the toasted almonds and dry ingredients into the batter, refrigerate for 30 minutes, then place on a baking sheet in 1-inch balls. Press them down slightly with the palm of your hand.
Step 4: Bake for about 12 minutes at 350F. Once cooled, dust with powdered sugar.
Pro Tips
➢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 during mixing. You can also press the cocoa powder into the butter first, before adding the sugar.
Almond Cocoa Powder Cookies FAQs
Did you refrigerate the cookie dough for 30 minutes? Also, make sure not to flatten them too much. They should be about as thick as a double-stuffed Oreo.
Yes, prepare it and refrigerate it for up to 24 hours. If the batter is too firm, let it sit at room temperature for at least 15 minutes to soften. You can also make the batter and immediately freeze it for up to 1 month, and defrost it before baking.
Cocoa powder adds deep chocolate flavor and absorbs liquid ingredients, creating a drier, crispier crumb in some cookies.
Room temperature: Store in an airtight container for up to 5 days.
Freezer: You can freeze these cookies for up to 2 months.
Defrost: Defrost at room temperature, or pop them in the microwave for a bit.
Related Recipes
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Almond Cocoa Powder Cookies
Ingredients
- ¾ cup slivered almonds toasted, crushed
- 1 and ¾ cups all-purpose flour spooned and leveled (Note 1)
- ¼ cup almond flour spooned and leveled
- ½ teaspoon fine salt
- 2 sticks unsalted butter softened
- 2 tablespoons unsweetened cocoa powder
- 1 and ¼ cups powdered sugar divided (1 cup + ¼ cup)
- 2 teaspoons pure almond extract
Instructions
- Toast the 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 it, and crush the almonds with a mallet until they break into small pieces. Set aside.
- Combine the all-purpose flour, almond flour, and salt in a small bowl. Set aside.
- Beat the softened butter in a large bowl with a mixer until light and fluffy, about 30 seconds. Add the cocoa powder, 1 cup of powdered sugar, and the almond extract and blend with the mixer on low until everything is well incorporated and the texture resembles chocolate mousse, about 1 minute.
- Add half the toasted almonds and combine them into the batter with the mixer. Add the dry ingredients set aside earlier, and continue blending until they're fully incorporated into the butter mixture. The result should now look similar to chocolate ice cream.
- Add the remaining nuts just before everything is fully blended and continue mixing until the nuts are evenly dispersed throughout the batter. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350F.
- Using a cookie scoop with a 1-inch diameter, scoop out some batter and place it onto a cookie sheet lined 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.
- Allow the cookies 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 ¼ cup of powdered sugar. Enjoy!
Notes
- Be sure to refrigerate the dough for 30 minutes so they don't spread too much while baking. Also, don't flatten them too much.
- Ensure the cookies are cooled fully before dusting with powdered sugar.
- Ovens vary widely, so your initial batch of cookies may take longer or shorter to bake. Generally, however, they'll bake faster with each batch (e.g., your first batch may take 12 minutes, but your second may take 8).
Nutrition
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I love the strong almond flavor in these cookies, and they're so easy to make!