Eggless Chocolate Dipped Almond Cookies
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These Eggless Chocolate Dipped Almond Cookies are delicious eggless cookies with almond flour, almond butter, and dipped in dark chocolate! These naturally gluten free cookies are soft, chewy, and insanely good!
If you’re looking for more eggless cookies, be sure to check out some of my other favorites like my Eggless Chocolate Chip Cookies, Coffee Creamer Cookies, or my Sprinkle Dark Chocolate Chip Cookies.
Table of Contents
Soft, chewy, and naturally gluten free — these eggless cookies with almond flour are a little salty, with one half dipped in dark chocolate! They strike the perfect balance of nutty and chocolatey for a crave worthy cookie you’ll be obsessed with!
I love these cookies because they are so soft and chewy! I use a mix of milk and almond butter as an egg replacer in this recipe. You won’t even miss the eggs in these cookies!
Why You'll Love This Recipe
Eggless: I love making eggless cookies, even as someone who eats eggs! I use almond butter as an egg replacer in this recipe. It works very well as it provides a binding ingredient and makes these cookies soft and chewy.
Naturally Gluten Free: You will love these eggless cookies with almond flour. Not only are these soft and chewy cookies eggless, but they are naturally gluten free – without missing a bit of gluten. Trust me when I say that, as someone who is not gluten free, I’m obsessed with these cookies!
Chocolate Dipped: I love any and all cookies that are chocolate dipped! This takes a little more time, but it's totally worth it. The combination of rich dark chocolate and slightly salty almond cookies are a match made in heaven.
Everyone Will Love: These simple cookies will impress anyone who needs eggless cookies, anyone who needs gluten free, and anyone who literally just loves cookies! These have been on repeat in my kitchen!
Ingredients
- Butter: I use Organic Valley Salted Butter. Be sure to use a high quality butter that you like.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works. Using all light brown sugar results in an incredibly soft and flavorful cookie.
- Vanilla Extract: My favorite is Simply Organic.
- Milk: I’m using milk as an egg replacer. You can use any kind of milk — cow’s milk, coconut, or almond milk all work.
- Almond Butter: I use organic creamy almond butter. This gives these cookies their almond flavor.
- Almond Flour: I use organic almond flour as it’s a great gluten free flour for cookies and it just brings out even more almond flavor in this recipe!
- Coconut Flour: I always add a small amount of organic coconut flour as I think it mixes so well with the almond flour for a perfect gluten free cookie with amazing texture and flavor.
- Baking Soda: I use baking soda because these are cookies with an acid. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Be sure to use a fine sea salt.
- Dark Chocolate: I melt organic dark chocolate and half dip these cookies for a delicious dark chocolate and almond combo!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you could use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper because I think it bakes the best cookies.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the almond butter and milk and mix on low until combined. Add the almond flour, coconut flour, baking soda, and fine sea salt and mix on low until combined.
Using your hands, from the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 1 ½ to 2-inches in diameter.
Step 3
Bake for 12 to 14 minutes or until the tops looked cracked and set. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Using a double boiler, add the dark chocolate chips and melt. Or alternatively, use a microwave safe bowl and microwave for 30 second intervals, stirring in between each interval so it doesn’t burn, until completely melted.
Half dip the cookies into the melted chocolate or drizzle on top.
FAQ's
Absolutely! If you want to make these Eggless Chocolate Dipped Almond Cookies vegan, just replace the butter with vegan butter or vegetable shortening. My favorites are either Miyoko’s Organic Sea Salt Butter or Spectrum Organic Vegetable Shortening. And, replace the milk with either coconut milk, oat milk, or almond milk.
Yes, of course! If you want to replace the almond butter with peanut butter, you can easily make that switch. You could even use cashew butter as well.
Yes, if you don’t need gluten free or if you don’t want to use almond flour you can use regular all purpose flour. Be sure to replace both the almond flour and coconut flour with 160 grams (1 1/4 cups) organic all purpose flour. But, because these are almond cookies, I really enjoy the almond flour in these (even though I am not gluten free) because they add flavor to these cookies!
These Eggless Chocolate Dipped Almond Cookies are soft and chewy, so they need to be stored in an airtight container. You can store in the fridge or even pop your Tupperware in the freezer to make them last even longer!
Craving More?
Eggless Chocolate Dipped Almond Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup milk
- 170 grams almond butter
- 113 grams almond flour
- 43 grams coconut flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 297 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the almond butter and milk and mix on low until combined.
- Add the almond flour, coconut flour, baking soda, and fine sea salt and mix on low until combined.
- Using your hands, from the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 1 ½ to 2-inches in diameter.
- Bake for 12 to 14 minutes or until the tops looked cracked and set. Allow to cool completely on the baking sheets.
- Using a double boiler, add the dark chocolate chips and melt. Or alternatively, use a microwave safe bowl and microwave for 30 second intervals, stirring in between each interval so it doesn’t burn, until completely melted.
- Half dip the cookies into the melted chocolate or drizzle on top.
- Store cookies in an airtight container in the fridge for up to 2 weeks.
Notes
Nutrition
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