No-Bake Chocolate Almond Cookies
If you're looking for a sweet treat that doesn't require turning on the oven, these No-Bake Chocolate Almond Cookies are your answer. Packed with rich chocolatey flavor and the crunch of almonds, they're perfect for a quick dessert fix or an afternoon snack. Plus, they come together in just a few simple steps!
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Ingredients for No-Bake Chocolate Almond Cookies
Sugar serves as the sweet backbone of these cookies, balancing the cocoa's bitterness. Unsweetened cocoa powder is the star for that rich chocolate flavor. Butter adds creaminess and helps bind everything together. Whole milk brings the mixture to the right consistency and richness. Vanilla extract enhances the overall flavor, while almond extract provides a subtle, nutty undertone. Almond butter adds a creamy texture and nutty taste that pairs beautifully with the chopped almonds. Quick-cooking oats are the foundation, giving the cookies their shape and chewiness. Finally, chopped almonds introduce a delightful crunch and extra almond flavor.
No-Bake Chocolate Almond Cookies Tips & Tricks
- If you’re in a rush, pop the cookies in the fridge to speed up the setting process.
- Ensure your almond butter is well-stirred before using, especially if it’s the natural kind that separates.
- For a smoother texture, pulse the oats in a food processor before adding them to the mixture.
Serving Ideas for No-Bake Chocolate Almond Cookies
These cookies are delightful on their own, but for an extra special treat, serve them with a scoop of vanilla ice cream. They also pair wonderfully with a warm cup of almond milk or a frothy cappuccino for an afternoon indulgence.
Frequently Asked Questions
- Can I use a different type of nut butter?
- Yes, peanut butter or cashew butter would be great substitutes, though they will alter the flavor slightly.
- Can I make these cookies gluten-free?
- Absolutely! Just ensure your oats are certified gluten-free.
- How should I store these cookies?
- Store them in an airtight container at room temperature for up to a week, or in the fridge if you prefer them firmer.
No-Bake Chocolate Almond Cookies Recipe Walkthrough
Start by grabbing a medium saucepan. Into it, add your sugar, cocoa powder, butter, and milk. Place the saucepan over medium heat. Stir the mixture constantly to help everything dissolve and combine smoothly. Once it reaches a full boil, let it bubble away for exactly one minute. Be careful here; timing is key to getting the right consistency.
After the minute is up, take the saucepan off the heat. Stir in the vanilla extract, almond extract, and almond butter. Mix until the almond butter is fully blended and the mixture is smooth. Now, it's time to fold in the quick-cooking oats and chopped almonds. Make sure everything is well-coated and evenly distributed.
With the mixture ready, use a spoon to drop dollops onto parchment paper-lined baking sheets. Aim for about a tablespoon per cookie, but feel free to make them larger if you prefer. Leave them to cool and set for about 30 minutes. They'll firm up nicely as they cool.
Why This No-Bake Chocolate Almond Cookies Works
- No oven needed, making it perfect for hot days.
- Quick to prepare, ready in under an hour.
- A delightful combination of chocolate and almond flavors.
- Perfect for satisfying sweet cravings with minimal effort.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup almond butter
- 3 cups quick-cooking oats
- 1/2 cup chopped almonds
Step-by-step Instructions
- 1. In a medium saucepan, combine the sugar, cocoa powder, butter, and milk. Heat over medium, stirring constantly until it comes to a boil.
- 2. Let the mixture boil for 1 minute, then remove from heat.
- 3. Stir in the vanilla extract, almond extract, and almond butter until smooth.
- 4. Fold in the oats and chopped almonds until evenly coated.
- 5. Drop spoonfuls of the mixture onto parchment paper-lined baking sheets.
- 6. Allow cookies to cool and set for about 30 minutes.