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!
While you’re here, check out these recipes
- Muddy Buddy Bars Recipe
- 10 Deliciously Unique Cookie Recipes
- Chocolate Chunk Cranberry Oatmeal Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Best Flourless Peanut Butter Cookies
- Dark Chocolate Brown Sugar Cookies
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!
Prep Time15 mins
Cook Time12 mins
Servings: 24 cookies
Calories: 217kcal
Ingredients
- 2 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2 large eggs
- 1 teaspoon almond extract
- 1 and 1/2 cup old fashioned rolled oats uncooked
- 1 and 1/2 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.
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
Sue says
Can I substitute butter for the shortening? Thanks!!!