Mimi's Organic Eats » Cookie Recipes » Eggless Chocolate Dipped Almond Cookies

Eggless Chocolate Dipped Almond Cookies

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.

eggless chocolate dipped almond cookies

Why You'll Love This Recipe

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!

These are similar to a soft peanut butter cookie but made with almond butter and these eggless cookies with almond flour are also dipped in dark chocolate. 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!

eggless chocolate dipped almond cookies

Ingredients for Chocolate Dipped Almond Cookies

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Organic Almond Butter

Food to Live Organic Almond Flour

Food to Live Organic Coconut Flour

Baking Soda

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Dark Chocolate Chips

eggless chocolate dipped almond cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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eggless chocolate dipped almond cookies

How to Make Eggless Chocolate Dipped Almond Cookies

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.

eggless chocolate dipped almond cookies

FAQ's

Can I make these cookies vegan?

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.

Can I use peanut butter instead of almond butter?

Yes, of course! If you want to replace the almond butter with peanut butter, you can easily make that switch.

Can I use regular flour?

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!

How should I store 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!

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless chocolate dipped almond cookies

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eggless chocolate dipped almond cookies

Eggless Chocolate Dipped Almond Cookies

Mimi Council
Buttery, soft, and chewy, these Eggless Chocolate Almond Dipped Almond Cookies are naturally gluten free and egg free!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Makes 18 cookies
Calories 276 kcal

Ingredients
 
 

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

Vegan – Replace the butter with vegan butter and the milk with vegan milk.
High Altitude — Bake at 375°F for 11 to 13 minutes or until the tops looked cracked and set.

Nutrition

Calories: 276kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 14mgSodium: 163mgPotassium: 195mgFiber: 3gSugar: 16gVitamin A: 164IUVitamin C: 0.1mgCalcium: 110mgIron: 1mg
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If you liked this post, it would be amazing if you left a rating and comment below! Make sure to check out my Eggless Birthday Cupcakes recipe, which I'm sure you'll love too!

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