Chocolate almond crunch cookies are an indulgent treat combining a crisp, buttery cookie base with a rich, glossy layer of dark chocolate and crunchy roasted almonds. These layered cookies offer the perfect balance of texture and flavor—crisp, nutty, and deeply chocolaty. Ideal for dessert platters, homemade gifts, or whenever a luxurious snack is called for.

Why You’ll Love This Recipe

These cookies deliver a satisfying crunch with every bite, thanks to the toasted almonds enveloped in silky chocolate. The buttery cookie base offers a sturdy yet tender contrast, making these cookies both delicious and visually appealing. They are easy to make in batches, hold up well in storage, and are sure to impress guests or satisfy late-night cravings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookie base:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

For the chocolate almond topping:

• Dark chocolate chips or chopped dark chocolate

• Roasted almonds, roughly chopped or slivered

• Sea salt flakes (optional, for garnish)

Directions

1. Make the cookie base: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In a separate bowl, cream the butter with both sugars until light and fluffy. Add the egg and vanilla and mix until combined.

4. Gradually mix in the dry ingredients to form a dough.

5. Scoop and shape the dough into evenly sized balls and flatten slightly on the prepared baking sheet.

6. Bake for 10–12 minutes or until golden around the edges. Cool completely on a wire rack.

7. Prepare the topping: Melt the dark chocolate gently using a double boiler or microwave in short intervals, stirring until smooth.

8. Stir the chopped almonds into the melted chocolate.

9. Spoon the chocolate-almond mixture onto the cooled cookies and spread slightly to create a generous layer.

10. Optional: Sprinkle with sea salt flakes. Let the topping set at room temperature or chill in the refrigerator until firm.

    Servings and timing

    This recipe makes approximately 16 cookies.
    Preparation time: 20 minutes
    Baking time: 12 minutes
    Cooling and topping time: 30 minutes
    Total time: 1 hour 2 minutes

    Variations

    • Use milk or white chocolate for a sweeter profile.

    • Add shredded coconut or dried cranberries to the chocolate topping.

    • Replace almonds with pecans, hazelnuts, or peanuts.

    • Use a chocolate shortbread base for a double-chocolate version.

    • Add a hint of espresso powder to the cookie dough for depth of flavor.

    Storage/Reheating

    Store the cookies in an airtight container at room temperature for up to 5 days.
    For longer storage, refrigerate them for up to 10 days or freeze for up to 2 months.
    Let frozen cookies thaw at room temperature before serving.
    These cookies do not require reheating and are best enjoyed at room temperature.

    FAQs

    Can I use almond butter in the dough?

    Yes, but it will slightly change the texture and make the cookies softer and nuttier.

    Can I make these cookies gluten-free?

    Yes, use a 1:1 gluten-free flour substitute designed for baking.

    What type of chocolate works best?

    High-quality dark chocolate (60–70% cacao) is ideal for a rich, balanced flavor.

    Can I toast my own almonds?

    Absolutely. Toast raw almonds at 350°F (175°C) for 8–10 minutes, then cool and chop before using.

    How can I make the cookies more chewy?

    Use more brown sugar than white sugar and do not overbake.

    Is it possible to use almond flour instead of all-purpose flour?

    Almond flour can be used, but it will result in a more crumbly, tender cookie.

    Do I need to refrigerate the cookies after topping?

    Only if you want the chocolate to set more quickly. Otherwise, room temperature is fine.

    Can I use chocolate bark instead of chips?

    Yes, just be sure to chop it evenly before melting.

    Can these cookies be made ahead for a party?

    Yes, they hold up well for several days, making them perfect for entertaining or gifting.

    What’s the best way to transport these cookies?

    Layer them between parchment paper in an airtight tin or box to prevent sticking and breakage.

    Conclusion

    Chocolate almond crunch cookies are an irresistible blend of crispy, creamy, and crunchy textures with rich, nutty flavor in every bite. Their eye-catching appearance and luxurious taste make them a standout addition to any dessert tray. Whether you serve them at a gathering or enjoy them with a cup of coffee, these cookies deliver gourmet satisfaction with homemade charm.

    Print

    

    Chocolate Almond Crunch Cookies

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

    • Author: Emma Delaney
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Total Time: 45 minutes (including chilling)
    • Yield: 10–12 cookies 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: American
    • Diet: Vegan

    Print Recipe

    Pin Recipe

    ---

    Description

    Crunchy oat cookies topped with rich dark chocolate almond clusters—each bite delivers a satisfying snap, creamy melt, and nutty crunch, perfect for a decadent yet wholesome treat.

    ---

    Ingredients

    Units USM Scale 1x2x3x

    • For the cookie base:
    • 1 cup rolled oats
    • 1/2 cup almond flour
    • 1/4 cup coconut sugar or brown sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1/3 cup melted coconut oil
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • For the chocolate almond topping:
    • 1 cup dark chocolate chips
    • 1/2 tablespoon coconut oil
    • 3/4 cup sliced almonds
    • 1/4 cup chopped roasted almonds (optional, for extra crunch)

    Cook Mode Prevent your screen from going dark

    ---

    Instructions

    1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. In a bowl, combine oats, almond flour, sugar, salt, and baking soda. Stir in melted coconut oil, maple syrup, and vanilla until dough forms.
    3. Scoop and press dough into round cookie shapes (about 2 1/2 inches wide). Place on baking sheet.
    4. Bake for 10–12 minutes until edges are golden. Cool completely on a wire rack.
    5. In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second bursts, stirring between until smooth.
    6. Stir sliced almonds (and chopped almonds if using) into melted chocolate.
    7. Spoon chocolate-almond mixture on top of each cookie. Chill in the refrigerator until set (about 20–30 minutes).
    8. Store in an airtight container in a cool place or fridge.

    ---

    Notes

    • Use dairy-free chocolate chips to keep the recipe vegan.
    • Toasted almonds add extra depth of flavor to the topping.
    • Cookies can be frozen for up to 2 months; thaw before serving.

    ---

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 210
    • Sugar: 9g
    • Sodium: 80mg
    • Fat: 14g
    • Saturated Fat: 6g
    • Unsaturated Fat: 7g
    • Trans Fat: 0g
    • Carbohydrates: 18g
    • Fiber: 3g
    • Protein: 3g
    • Cholesterol: 0mg