Chocolate Almond Cookies

These cookies are so nutty and sweet that you wouldn’t know that they’re egg-free and gluten-free! It’s a beautiful mess when it comes to these delicacies. These cookies will complete your dinner dessert table with a chocolatey sensation that your kids will probably ask you to make again! Perfect movie night snack for the kiddos or even a morning coffee snack for you!



Prep time:
12 minutes
Cook time:
8 minutes
Chill time:
Total time:
20 minutes
12 Cookies



1.  Before you start, gather all of your ingredients together. This will make your job a little bit easier.

2. Finely chop the almonds, or pulse them in a good processor.

3. In a small saucepan, combine heavy cream and the sukrin gold over medium heat. Until it becomes hot.

4. Add in the butter and honey into the saucepan and let it come to a rolling boil for about 3 to 4 minutes.

5. Add in the chopped almonds and let it comes to a boil once more for 3 to 4 minutes. Keep the batter over medium heat until it thickens.

6. Remove the saucepan from the heat and add in the flour and vanilla extract.

7. Scoop out 1 tablespoon sized mounds of the batter onto a silicone mat or a parchment paper. Using your hand, slightly flatten out each mound. This helps the cookie to bake evenly because it doesn’t spread too much in the oven.

8. Bake at 325 Fahrenheit for 7 to 8 minutes or until the edges of the cookies become slightly brown.

9. Once the cookies are completely cool, melt the chocolate and drizzle a desired amount over each cookie.

10. Let the chocolate to slightly thicken and enjoy!

Recipe notes

***For this recipe, I used Sukrin Gold. It’s a brown sugar substitute for those who want to zero out the sugar or are on a keto diet. It taste almost exactly like brown sugar with no dramatic after-taste! If you don’t have sukrin gold in your pantry, you can definitely order it online, or use brown sugar instead with the same ratio.

***Make sure you don’t overmix when you’re mixing in the ingredients. It could make your cookies more coarse and dryer.

***When you put the raw batter onto your sheet pan, make sure to flatten them out as soon as they hit the silicone mat or parchment paper. Once they cool off, it’ll be harder to flatten them. They’ll be dry and very crumbly. So it’s alright if your first batch looks a little better than your second batch!:)

*** I like using Lilys Chocolate Chips because they are not only sugar-free chocolate but also perfect for a semi-sweet taste. It doesn’t over power your cookies with sugar and actually compliments the nuttiness in the cookies!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!