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
- 1/2 C brown sugar
- 1/3 C sugar (or sugar substitute)
- 1/3 C unsweetened baking cocoa
- 1/4 tsp salt
- 1/4 C butter, softened
- 1/4 C plain yogurt (non-fat or full-fat)
- 1 egg
- 1/2 tsp vanilla extract (for a boost of almond flavor, use almond extract)
- 1/2 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.
Meg
Thursday 17th of December 2020
These were definitely fudgy. But I used Almond extract and I think the vanilla would have been better. I wasn’t satisfied enough to give them as treats.
Lisa @ Healthy Nibbles & Bits
Thursday 4th of June 2015
Jessica, these cookies just look PERFECT! I want to grab one right out of my screen!
Kayle (The Cooking Actress)
Wednesday 3rd of June 2015
mmmmmmm!!! These cookies look SO tasty-I would never have guess that they're healthified! the almonds are the perfect combination!
Ashley
Friday 29th of May 2015
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!
Cyndi - My Kitchen Craze
Thursday 28th of May 2015
These cookies sound amazing! I love the crunchy almonds. I am crazy for cookies so I need to make these asap! :)