Chocolate Almond Drop Cookies
There’s something undeniably comforting about a freshly baked cookie. The warm aroma wafting through the kitchen, the anticipation of a soft, chewy bite – it’s a little slice of nostalgia that brings joy to any occasion. Today, we’re diving into a delightful recipe for Chocolate Almond Drop Cookies. These cookies are not just your average sweet treat; they boast a nutty flavor from almond flour, a rich sweetness from honey, and a touch of indulgence with milk chocolate. Perfect for satisfying your sweet tooth while still feeling good about the ingredients, these cookies are sure to become a favorite in your household.
Why This Chocolate Almond Drop Cookies Stands Out
What sets these Chocolate Almond Drop Cookies apart from traditional cookies is the use of super-fine almond flour, which provides a unique texture and flavor profile. The combination of ingredients creates a delightful balance of sweetness and nuttiness, while the addition of chocolate adds that extra touch of decadence. Plus, they are quick to whip up and require minimal ingredients, making them a go-to recipe for any baking enthusiast. Whether you enjoy them with a cup of coffee or as an after-school snack, these cookies are versatile and utterly delicious.
What You’ll Need
- 1 1/4 cup super-fine almond flour (150 g)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
- 2 tablespoons walnut oil or melted butter
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
- 1/2 cup milk chocolate, chopped or chips
- 2 teaspoons coconut oil
- Sea salt for topping (optional)
Tools & Equipment Needed
- Mixing bowls: For combining your ingredients.
- Whisk: To mix the egg and wet ingredients thoroughly.
- Baking sheet: A flat surface for baking your cookies. Use parchment paper for easy cleanup.
- Cookie scoop or spoon: For portioning out the cookie dough evenly.
- Oven: Preheat to ensure your cookies bake evenly.
The Method for Chocolate Almond Drop Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies start baking at the right temperature for the perfect texture.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the super-fine almond flour, baking soda, and sea salt. Whisk these dry ingredients together until well blended. The almond flour will give your cookies a wonderful nutty flavor and chewy texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the large egg, walnut oil (or melted butter), honey, and vanilla extract until smooth and well combined. Make sure the mixture is homogenous for the best results.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
Step 5: Add Chocolate
Fold in the chopped milk chocolate or chocolate chips. This will add delicious pockets of chocolate goodness throughout your cookies.
Step 6: Scoop the Dough
Using a cookie scoop or a spoon, drop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper. Leave some space between each cookie, as they will spread slightly while baking.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
Step 8: Cool and Serve
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. You can sprinkle a pinch of sea salt on top for that sweet and salty contrast. Then transfer them to a wire rack to cool completely. Enjoy these delightful treats warm or at room temperature!
Make It Diet-Friendly
- Gluten-free: Since we’re using almond flour, these cookies are naturally gluten-free.
- Low sugar: Substitute honey with a low-calorie sweetener if desired.
- Dairy-free: Replace milk chocolate with dairy-free chocolate chips for a vegan option.
- Nut-free: Swap almond flour with sunflower seed flour for those with nut allergies.
Avoid These Traps
- Overmixing: Be cautious not to overmix the dough, as it can lead to tough cookies.
- Underbaking: Ensure you bake the cookies until the edges are golden, as underbaked cookies can turn out too soft.
- Skipping the sea salt: A little sprinkle of sea salt on top can enhance the flavors wonderfully, so don’t skip this step!
- Using regular flour: Almond flour is key to the texture and flavor, so make sure to stick with it for the best results.
Make Ahead Like a Pro
You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Just scoop the dough onto a baking sheet and freeze the cookies. Once they’re frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, simply place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time. Freshly baked cookies at a moment’s notice? Yes, please!
Chocolate Almond Drop Cookies FAQs
Can I use a different sweetener instead of honey?
Yes! You can substitute honey with maple syrup or agave nectar for a different flavor profile. Just remember that the consistency might change slightly, so adjust as needed.
How should I store the leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them to maintain freshness.
Can I double the recipe?
Absolutely! You can double the ingredients and make a larger batch. Just ensure you have enough baking sheets and space in your oven to accommodate the extra cookies.
What can I add to the cookies for extra flavor?
Feel free to add nuts, dried fruit, or even a dash of cinnamon for an extra layer of flavor. Experimenting with additions can lead to delightful variations!
Ready to Cook?
With all these tips and tricks in hand, you’re now equipped to create your very own Chocolate Almond Drop Cookies. Whether you’re baking for a special occasion or simply indulging in a sweet treat, this recipe is sure to impress. So gather your ingredients, preheat that oven, and get ready to enjoy a delicious batch of these delightful cookies. Happy baking!
Chocolate Almond Drop Cookies
Ingredients
Equipment
Method
- Step 1: Preheat Your OvenPreheat your oven to 350°F (175°C). This ensures that your cookies start baking at the right temperature for the perfect texture.
- Step 2: Mix Dry IngredientsIn a medium bowl, combine the super-fine almond flour, baking soda, and sea salt. Whisk these dry ingredients together until well blended.
- Step 3: Combine Wet IngredientsIn a separate bowl, whisk together the large egg, walnut oil (or melted butter), honey, and vanilla extract until smooth and well combined.
- Step 4: Combine Wet and Dry IngredientsGradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined.
- Step 5: Add ChocolateFold in the chopped milk chocolate or chocolate chips.
- Step 6: Scoop the DoughUsing a cookie scoop or a spoon, drop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper.
- Step 7: BakePlace the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Step 8: Cool and ServeOnce baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
Notes
- These cookies are naturally gluten-free due to almond flour.
- Substitute honey with a low-calorie sweetener for a low sugar option.
- Store cookies in an airtight container at room temperature for up to a week.
