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!
ALMOND CRUNCH COOKIES
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 were 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.)
On to the cookies!
THE ANATOMY OF A COOKIE
The oats give a good ‘chew’ and the cereal gives a good ‘crunch’ to this cookie. This Almond Crunch Cookie is not an overly sweet cookie. Which is kind of perfect, if you want the sweeter drizzle white chocolate over them, if you don’t like overly sweet cookies, simply omit the chocolate!
I liked the white chocolate and almond flavoring combination. However, you can substitute vanilla flavoring.
You can also use dark, semi, or milk chocolate for the drizzle.
Melt white chocolate (read How to Melt Chocolate) in the microwave in a zip-top freezer bag. When it’s thoroughly melted, snip the corner off and drizzle over the top of the cookies. Allow the chocolate to dry before serving or packaging.
INGREDIENTS FOR ALMOND CRUNCH COOKIES
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍
As well, for your convenience of the more uncommon ingredients, I highlighted and linked to the product so that you can see exactly what I used. You are not obligated to purchase them if you just want to open and look at them. Of course, you can easily add them to your grocery cart if you do want to purchase them.
- all-purpose flour
- baking soda
- baking powder
- salt
- solid vegetable shortening
- granulated sugar
- light brown sugar
- eggs
- almond extract
- old-fashioned rolled oats, uncooked
- toasted corn cereal like Chex
- white chocolate or almond bark
While you’re here, check out these recipes
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- Chocolate Chunk Cranberry Oatmeal Cookies. These have more ‘grown up’ flavors. Excellent chewy & crunchy cookie.
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies. If you like soft cookies, you’ll love this one.
- Best Flourless Peanut Butter Cookies. You can’t beat a flourless peanut butter cookie! It’s practically eating peanut butter out of the jar.
- Dark Chocolate Brown Sugar Cookies. The most popular cookie on my site! So good, give it a try!
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version dated December 10, 2012. I made new photos and simplified the recipe instructions.
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Almond Crunch Cookies
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Save To Your Recipe BoxIngredients
- 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 or vanilla
- 1 and ½ cups old fashioned rolled oats uncooked
- 1 and ½ cups toasted corn cereal like Chex
- 4 ounce white chocolate 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
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!