Chocolate Almond Drop Cookies

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 dozen 1x


An easy and delicious cookie for the holidays or for a quick weekday treat!



  • 1 1/4 cup Bob’s Red Mill Super-Fine Natural Almond Flour (150 g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 2 tablespoons walnut oil or melted butter
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract
  • 1/2 cup milk chocolate
  • 2 teaspoons coconut oil
  • Sea salt, for topping (optional)


  •  Preheat oven to 350˚F and line a sheet tray with silpat mat or parchment paper.
  • In a medium bowl. whisk together the almond flour, bakings soda, and salt. Add the egg along with the oil, honey, and vanilla, stirring until the dough is thoroughly mixed.
  • Using a spoon or small cookie scoop, drop cookies onto a baking sheet in roughly 2 tablespoon portions and press lightly into a circle. Bake for 14 to 16 minutes, until puffed up, slightly firm to the touch, and golden. Let cool completely. 
  • In the top of a double boiler over medium-low heat, melt the chocolate and coconut oil together. Dip half of each cookie into the chocolate and place on a drying rack or wax paper. Sprinkle with salt if desired and place in the refrigerator until the chocolate is set.  


Tips & Tricks: Make sure you are using Almond flour and not almond meal. The cookies will not sure out the same!

Stock up: get the pantry ingredients you will need: honey, almonds, eggs