Chocolate Almond Cookies, which I call Chalmonds, are super tasty, quick to make and have endless topping variations.  They aren’t too sweet but are packed with flavor, and are small enough to eat in two bites.


1 1/2 Cups All Purpose Flour
1/2 Cup Natural Cocoa Powder (Sifted)
1/2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter (softened)
1 Cup Granulated Sugar
1 Large Egg (Room temp)
1 Tsp Vanilla Extract
1 Tsp Almond Extract

Topping Options: Slivered Almonds (or Whole Almonds), Chocolate Chips, M&M’s, Pecans, Walnuts, and pretty much anything else you can think of!

Whisk together the dry ingredients (except sugar) in a medium bowl and set aside.

In a large bowl (or a stand mixer) beat the butter and sugar until light and fluffy, about 4 minutes.  Once mixed, add the egg and vanilla/almond extracts and blend for about 1 minute (until smooth).  Add the flour mixture all at once and mix until well blended.

Preheat oven to 350 degrees.

Roll 1 inch balls out of the dough and place on a cookie tray.  Using two fingers, flatten the balls slightly so you have a flat surface to add your topping variations onto.  Put your topping into a bowl and press the flat side of the cookie into it.  Place cookie back onto tray and repeat until full.  Be sure to leave about 1 inch between the cookies as they do puff up a bit in the oven.


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