Almond Cocoa Powder Cookies
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.
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 dough 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 dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350℉.
- Using a 1-inch cookie scoop, scoop out some dough and place it onto a cookie sheet lined with parchment paper or silicone baking mats. Flatten the ball of dough slightly with the palm of your hand. Repeat the process to form 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
Note 1: To use the spoon-and-level method, scoop the flour into a measuring cup with a spoon, then level it off with the edge of a butter knife.
General 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
Serving: 1serving | Calories: 115kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Calcium: 12mg | Iron: 0.5mg
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