There’s a new cookie in town and it’s here to stay! More precisely, an intense chocolate cookie with soft melt-in-your-mouth center, a light crunch on the edges and a lingering hint of cinnamon.

As it happens quite often, creating this recipe came about because I started making a snack and halfway through the making discovered I didn’t have all required ingredients. This time I had forgotten to check the the main ingredients for my chewy chocolate chip cookies: both regular sugar and flour were almost finished up.

In came substitutions in form of powdered sugar, cocoa powder and almond flour. And, whoa, am I glad I was missing things that day! As mentioned: There’s a new cookie in town and it’s here to stay😎

Cinnamony Chocolate and Almond Cookies Recipe

Ingredients

• 225 g (1 cup) butter
• 200 g (1 cup) sugar
• 100 g (4/5 cup) powdered sugar
• 2 small eggs
• 200 g (1 2/5 cups) all-purpose flour
• 100 g (1 cup) almond flour
• 1 packet (11 g or 1 small tbsp) of baking powder
• 50 g (1/2 cup) unsweetened cocoa powder
• 1 1/2 tbsp cinnamon powder
• 150-200g (1-1 1/3 cups) chopped almonds

Instructions

Preheat oven to 180C (350F)

In a mixing bowl or in the bowl of a stand mixer with a paddle attachment, stir together the granulated sugar, the powdered sugar, and softened butter, until everything is well combined and the mixture is light in color.

Add in the eggs, mix until smooth.

Sift together the remaining dry ingredients: flour, almond flour, baking powder, unsweetened cocoa powder and ground cinnamon.

Add dry ingredients to the dough and mix until smooth.

Fold in the chopped almonds until evenly distributed.

Scoop 9 small or 6 bigger balls of dough onto a baking tray lined with parchment paper.

Bake for 8-10 minutes.

Let the cookies set on the baking sheet for about 3-5 minutes, then transfer on a wire rack to cool down completely. Enjoy!

Cookies are best the day they are baked, but stay good in an airtight container for up to three days.

You can also store the cookie dough in the refrigerator for up to five days or freeze it for up to two months. In both cases I suggest you roll the dough into small balls for a quicker (and less messy) baking experience later on.

You may also like my other cookie recipes:

Chewy Chocolate Chip Cookies

Rainbow-Chip Cookies

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