These eggless chocolate almond cookies are a real gem for anyone looking for a great alternative to classic baking without sacrificing flavor or texture. It's a quick and incredibly simple recipe: you can whip up this delicious tea-time dessert in just over half an hour. You can mix the dough by hand or use a food processor to speed things up even more. The chocolate dough boasts a deep, rich flavor on its own, but a pinch of cinnamon or ginger gives the baked cookies an irresistibly warm aroma. Just imagine the comforting scent of cocoa and toasted nuts filling your home on a gloomy afternoon.
Appetizing homemade chocolate cookies with almond crumbs and chocolate sprinkles—a wonderful dessert for tea.
Ingredients:
- 100 ml (3.4 fl oz) milk
- 50 g (1.8 oz) butter
- 160 g (5.6 oz) all-purpose flour
- 130 g (4.6 oz) sugar
- 50 g (1.8 oz) unsweetened cocoa powder
- 100 g (3.5 oz) almonds
- 1 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp salt
Ingredients for the Glaze and Decoration:
- 60 g (2.1 oz) powdered sugar
- 2 tbsp heavy cream
- Chocolate vermicelli sprinkles
How to Make Eggless Chocolate Almond Cookies
Pour the milk into a saucepan, add the salt and butter. Heat gently over low heat until the butter is completely melted, then remove from the stove and let it cool.
Heat the milk with butter and salt until the butter is completely melted to create the dough base.
Pulse the almonds in a food processor until you get a coarse crumb—be careful not to turn them into almond flour! You can also easily crush the nuts with a rolling pin or chop them with a knife.
It is best to pulse the nuts into a coarse crumb to give the cookies an interesting texture.
Whisk the dry ingredients together: sift the all-purpose flour into a deep bowl, then add the unsweetened cocoa powder, baking powder, and ground ginger. Feel free to add other spices to your liking.
Combine the all-purpose flour with cocoa powder, baking powder, and aromatic ground ginger.
Stir in the fine granulated sugar or powdered sugar.
Add fine granulated sugar or powdered sugar to the bowl for sweetness.
Fold the crushed almonds into the bowl and mix the dry ingredients thoroughly. You can easily swap the almonds for peanuts or cashews if you prefer.
Thoroughly mix the dry base with the crushed nuts to distribute the flavor evenly.
Pour the wet ingredients into the dry mixture. The milk mixture doesn’t need to be completely cold—warm is fine, but it must not be hot! If you pour in hot milk, the heat will prematurely activate the baking powder.
Gradually pour in the warm milk mixture, making sure it isn't too hot.
Mix everything quickly and thoroughly. The dough will be thick and quite sticky at this stage, clinging to the bowl and your spoon.
The dough should be sticky and thick enough to comfortably shape the cookies.
Line a baking sheet with parchment paper. Preheat your oven to 180°C (350°F). Lightly grease your hands with vegetable or olive oil. Portion out about 20 g (0.7 oz) of dough per cookie. Roll them into balls between your palms, flatten them slightly, and place them on the lined baking sheet, leaving a little space between each.
Using oiled hands, form small balls and flatten them slightly on the baking sheet.
Bake the cookies in the preheated oven for 15-18 minutes. The exact baking time will depend on your specific oven, so keep a close eye on them.
Bake the cookies until done, adjusting the time based on your oven's characteristics.
While the baked cookies are cooling, whip up the sticky glaze. Mix the powdered sugar with the heavy cream until you get a smooth mixture with the consistency of sour cream.
Mix the powdered sugar with heavy cream until you get a smooth consistency similar to thick sour cream.
Dip one half of each cooled cookie first into the sweet glaze, and then straight into the chocolate vermicelli sprinkles.
Dip the cooled cookies into the glaze, and then immediately into the chocolate vermicelli.
Transfer the decorated cookies to a baking sheet or a wire rack. Let them set for about half an hour so the glaze hardens and the sprinkles stick perfectly.
Leave the cookies to rest for a while so the glaze sets completely and the decoration holds firm.
Serve these chocolate almond cookies with hot tea or coffee, though they pair just as beautifully with a glass of cold milk or freshly squeezed orange juice. Feel free to experiment by swapping the almonds for hazelnuts or walnuts—every nut brings its own unique flavor profile. The creamy glaze and chocolate sprinkles don't just make them look pretty; they add a pleasant, soft sweetness that perfectly balances the slight bitterness of the cocoa. To maintain that perfect texture, store the baked cookies in an airtight container at room temperature. They will stay fresh and flavorful for several days. If you're baking for a crowd, don't hesitate to double the batch, because these treats disappear in a flash. Happy baking!
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