The most delicious Almond Crunch Cookies and they are so easy! This simple and easy, yet delicious little sweet treat recipe will make you smile every time you take a bite! Enjoy!
These are my son’s cookies! I was the sous chef this time in the kitchen. Yes, I’m so proud; Lincoln made these Almond Crunch Cookies all by himself.
Well, he made them up to the point they’re ready to cook, at that point he just wants to eat the dough! Funny, he and Ryder never care about actually baking or eating the baked cookies. It’s all about the cookie dough!
He’s a great baker I’ve had him in the kitchen baking with me since he could stand. Of course, I was giving instructions as well as explaining why we were doing what we were doing. (Lincoln wants to know the why behind everything.)
Almond Crunch Cookies
The oats give a good ‘chew’ and the cereal gives a good ‘crunch’ to this cookie. However, this is not an overly sweet cookie. Therefore, in my opinion (but I tend to like desserts super sweet) these cookies need the white chocolate drizzle to sweeten them. I liked the white chocolate and almond flavoring combination. However, if those aren’t your favorite flavors substitute vanilla flavoring and you can use dark, semi, or milk chocolate for the drizzle.
Melt almond bark (read tips on How to Melt Chocolate) in the microwave in a zip-top freezer bag. When melted, snip the corner off and drizzle over top of cookies. Allow chocolate to dry before serving or packaging.
Make them today! If my 10-year-old can make them, you can too!
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Almond Crunch Cookies
The most delicious Almond Crunch Cookies and they are so easy! This simple and easy, yet delicious little sweet treat recipe will make you smile every time you take a bite!
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Save To Your Recipe BoxServings: cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegetable shortening
- ¾ cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 2 large eggs
- 1 teaspoon almond extract
- 1 and ½ cup old fashioned rolled oats uncooked
- 1 and ½ cup toasted corn cereal like Chex
- 4 oz almond bark
Directions:
Instructions
- Preheat oven to 325 degrees.
- Beat 1 cup shortening with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and almond; beat well. In another bowl, combine flour, baking soda, baking powder, and salt; stir until blended. Add flour mixture to sugar mixture mixing until just blended.
- Slightly crush corn cereal, only to the point there aren't large pieces (but not too small, you'll lose the 'crunch') Carefully stir in oats and cereal.
- Using an ice cream scoop, drop dough on a cookie sheet 2" apart. Bake at 325 degrees 12 to 14 minutes. Cool for 2 minutes on cookie sheet before removing to a wire rack to cool completely.
- Melt the almond bark in a microwave-safe bowl at 30-second intervals. Stir until smooth. Drizzle over cookies and allow it to harden and set.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 23IU | Calcium: 19mg | Iron: 1mg
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Marsha S Larson says
I’m loving these cookies. My new favorite. Thx, M
Lilly says
These cookies are out-of-this-world delicious and a real crowd pleaser. I tried this bc I was tired of making the same cookies over and over. This does not disappoint. The cereal makes such a nice crisp crunch and flavor that people always ask what’s in these cookies that makes them taste so good! Thank you for sharing this incredible recipe!
Paula says
I’m so happy you liked them!! Thanks for commenting!
Tammy says
can I use Crisco butter flavored shortening in this recipe ?
Paula says
Yes, you can.
WOOD says
I want to try this recipe, but I must be crazy. I cannot see what to do with the almond bark in the directions. Please help!
Paula says
It’s melted and drizzled over the top of the cookies. I updated the recipe card.
Sue says
Can I substitute butter for the shortening? Thanks!!!
Dee says
Can you tell me how many cookies the Almond Crunch Cookie makes?
Thank you.
Paula says
Hi Dee, I got 24 cookies. I used a scoop that was about 1.5 tablespoon to make them. This made a cookie that was about 2 inches in diameter.
Sinea Pies says
Paula, you have outdone yourself with this one. Wow! I’ll be sharing this on an upcoming Cookies, Cookies COOKIES! roundup. 🙂
Paula says
Thank you! It’s one of my favorites!