I hope you all were able to have a nice, relaxing Memorial Day weekend. It was pretty grey and rainy all the way up until last night. But there were definitely some good things, like these fudgy almond cookies. Many were consumed over the weekend. Okay, I should clarify. I consumed many this weekend. (How is it that my husband doesn’t like chocolate?!)
Good thing they are small and made with white whole wheat flour and yogurt! You can’t tell from the flavor though. They are rich and fudgy. Normally I prefer a chewy cookie, but when it comes to chocolate, I am perfectly okay with a denser, fudgy texture! I made them bite size so that you can have a couple at a time, but if you’re more into big cookies, feel free to make yours larger. Just make sure to extend the bake time by a few minutes!
To get the almond coating, all you have to do is roll the dough in crushed almonds before baking. After eating a few, I was thinking that adding toasted coconut to the coating would be good, too. Of course, then my husband really wouldn’t like them, and I’d definitely find myself being the only person eating them. Though I think that’s a sacrifice I’d be willing to make!
- 1 C white whole wheat flour
- ½ C brown sugar
- ⅓ C sugar (or sugar substitute)
- ⅓ C unsweetened baking cocoa
- ¼ tsp salt
- ¼ C butter, softened
- ¼ C plain yogurt (non-fat or full-fat)
- 1 egg
- ½ tsp vanilla extract (for a boost of almond flavor, use almond extract)
- ½ C chopped almond toasted
- 20 whole almonds
- Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
- In a small bowl, whisk together flour, sugars, baking cocoa, and salt.
- In the bowl of a stand mixer, or with an electric mixer, beat butter until creamy. Add yogurt, egg, and vanilla or almond extract. Beat until combined. Add dry ingredients to wet ingredients and beat until combined.
- Roll dough into approximate 1 inch balls. Roll balls in chopped almonds to cover all sides. Arrange about 1 inch apart on prepared baking sheet. Gently press a whole almond into the center.
- Bake for 8-10 minutes or until cookies are set and bottoms are light brown. Allow to cool completely on baking sheet.
Almond Joy Granola Bars
Dark Chocolate Cherry Almond Granola Bars
Strawberry Chia Granola Clusters
Almond Joy Brownies
Raspberry and Cinnamon Almond Swirled Muffins
I love the almond coating! How does your husband not like chocolate!?! More for you to eat then 🙂
These cookies look amazing and soooo fudgy! We are twinning with the almond recipes 🙂
These are so pretty! I love the nut coating on these fun cookies! And I love the idea of coconut on the outside too 🙂
Yes please! Nothing better than a fudgy chocolate cookie!!
The almond coating is both fun and tasty – I love it! And I’ll take one for the team and help you eat the rest and the toasted coconut version, too 🙂
Oh WOW these look decadent!! So cute too!
I love the chocolate and almond combo! The almond coating is so fun and looks so pretty!
Best cookies ever and you made them healthier. LOVE it!
These look awesome! I can’t say no to a combination of chocolate and almond. We had a wonderful Memorial Day. My boyfriend and I took a trip to Vermont and simply relaxed. It was much needed.
I’ll always take fudgy when it comes to chocolate…and I wouldn’t have been able to resist eating these by the handful, either!
These cookies sound amazing! I love the crunchy almonds. I am crazy for cookies so I need to make these asap! 🙂
Ha! I feel like I would eat all of these too if my husband didn’t like chocolate! They look awesome! I love that coating!
mmmmmmm!!! These cookies look SO tasty-I would never have guess that they’re healthified! the almonds are the perfect combination!
Jessica, these cookies just look PERFECT! I want to grab one right out of my screen!