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Flourless Chocolate Almond Cookies

Hershey's Spread with Almond Flourless Chocolate Almond Cookies
A batch of fudgy brownies is something that everyone can enjoy, and these Flourless Chocolate Almond Cookies pack the same kind of rich chocolate flavor as brownies, but in a totally different package. They have a crisp, meringue-like exterior and a moist, chewy interior that really holds a lot of chocolate flavor. They also happen to be completely gluten free. Best of all, they’re easy to make and can be mixed up in just one bowl, so these cookies are something that you can put together any time a chocolate craving strikes.

The cookies are made with almond flour, confectioners’ sugar, cocoa powder and egg whites. I also incorporated some Hershey’s Chocolate With Almond Spread, one of the three new chocolate spreads from the chocolate-maker. It is very similar to Nutella, but it has a distinct toasted almond flavor to it. The spread adds some body to the cookies and helps keep the moist and fudgy inside. The toasted almond flavor of the spread also transfers into the cookie dough, highlighting the ground almonds that give the cookies their substance.

These cookies are relatively small, which means that I tend to snack on a few of them at a time. Fortunately, they’re fairly light even though they have a very deep chocolate flavor. To make them even more chocolaty, you can stir in a cup or so of chocolate chips to the batter before baking. The chocolate chips will add a lot of extra chocolate flavor when you eat the cookies, although they’ll make them a little bit lumpier and your finished cookies won’t look quite as smooth as the chip-less version does. If you want to dress them up, they make great sandwich cookies if you fill them with a little bit of the chocolate almond spread before serving them, too.

Flourless Chocolate Almond Cookies

Flourless Chocolate Almond Cookies
1 cup almond flour or almond meal
1 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup Hershey’s Chocolate with Almond Spread
2 large egg whites
1 tsp vanilla extract

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a large bowl, whisk together almond meal, confectioners’ sugar, cocoa powder and salt.
Make a well in the center of the dry ingredients and add in Hershey’s Spread, egg whites and vanilla. With a mixer on low speed, gradually blend in the wet ingredients until the dough is thick and uniform.
Shape tablespoons of dough into 3/4-inch balls (roughly a heaping teaspoon) and place onto prepared baking sheet.
Bake for 14-15 minutes

Makes about 3 dozen.

Disclosure: I have been compensated by The Hershey Company to promote its Hershey’s Spread products, but any and all opinions expressed are my own.

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  • Kate @ Coffee with Kate
    January 15, 2014

    Oh, wow. They almost look frosted! I’ve heard Hershey’s spreads are quite delicious.

  • Heidi
    January 16, 2014

    Nicole, are these cookies gluten-free (i.e. is the Hershey’s spread GF)? I have friends that could use this recipe if so.

  • Katy
    January 16, 2014

    I am starting to really like flourless baked goods. You really cannot tell the difference in taste and appearance. Thanks for another recipe to add to my collection!

  • Diane
    January 16, 2014

    These sound so yummy. I’m hoping to find an alternate brand of chocolate almond spread due to Hershey’s contribution to eliminate labeling of gmo’s.

  • Nicole
    January 16, 2014

    Heidi – Yes, the Hershey’s spread is gluten free, so this recipe should be good for anyone who can’t eat gluten or just prefers not to!

    Diane – You could make these with Nutella, if you prefer, since that will deliver a cookie with a similar consistency, though they’ll have a less distinct almond flavor.

  • Shikha @ Shikha la mode
    January 17, 2014

    I love cookies that crackle like that. Can’t wait to try!

  • Deb
    January 19, 2014

    Last night i came across this flourless Choc-almond cookies recipe and this morning i made them. They are truly delicious!! So light yet flavorful. Feel less guilty too, since i hv been eating so much cake lately but trying to lose some tummy fat. (not working out well tho) This recipe is a keeper esp since so many people are on a gluten-free or grain-free diet. Thanks for sharing this yummy cookie recipe. 🙂

  • Lillian
    January 19, 2014

    Holy moly! Those look incredible! I will definitely try this soon! 😛

  • megha
    January 24, 2014

    My cookies spread out a lot n did not get the crackeled look.. went flat? ??:(

  • Meredith
    March 23, 2014

    I substituted almond butter for the chocolate spread (we don’t have that spread in Canada), my cookies did not spread out / flatten at all. After 10 mins of baking they were still in a perfect ball form, and I had to flatten them with a spatula. The recipe also only yielded 2 dozen for me. Any thoughts?

  • Nicole
    March 23, 2014

    Meredith – Almond butter will have more substance to it than the Hershey’s spread, which has extra chocolate and sugar added in to it, so that is why the cookies didn’t spread as well. Nutella would be a batter substitute in this recipe. If you want to go for a different flourless recipe that will still work with your almond butter, try substituting it into this recipe for Flourless Peanut Butter Cookies: http://bakingbites.com/2006/04/flourless-peanut-butter-cookies/

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