SPONSORED in partnership with Almond Board
Almond obsessives, we’ve got just the dessert for you. These crinkly cookies employ almond butter, almond milk, almond flour and sliced almonds, and quite frankly, one bite is going to have you going nuts! Perfect for the holidays or a special occasion, these salty-sweet treats are the ultimate go-to for your next chocolate craving. Not to mention, they can be made vegan and gluten free!
I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com.
Click here for more cookie inspo!
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Prep time 10 minutes
Cook time 18 minutes
Yield: Serves or Makes 16 cookies
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a stand mixer with a fitted paddle attachment, beat butter, almond butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla extract and mix until combined.
In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Add flour mixture to the butter and sugar mixture and mix just until incorporated. Add almond milk and mix to combine. Add half the chopped chocolate to the batter and stir until combined
Portion cookie dough into golf-ball sized rounds, rolling then into smooth balls with your hands. Place on prepared baking sheets and flatten the rounds with your hands, leaving at least 2 inches between each cookie. Bake until crackly, about 15-18 minutes. Let cool on baking sheet for 3 minutes, then transfer to a cooling rack until completely cooled.
In a small bowl, melt remaining chopped chocolate with coconut oil in the microwave using 30 second intervals; stirring until smooth. Once cookies have cooled, dip them half way into melted chocolate, then transfer to parchment lined baking sheets. Sprinkle with almonds and flaky salt. Chill until chocolate has set. Serve immediately or store in an airtight container for up to 5 days.