ALMOND CRUNCH COOKIES
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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!
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. This is kind of perfect, if you want the sweeter drizzle of 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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- 18 Deliciously Unique Cookie Recipes. A collection of my favorite cookies.
- 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 peanutbutter 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
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup Crisco shortening
- ¾ cup granulated sugar
- ¾ cup 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
original photo
These look NOTHING like the main photo which appear to be soft butter cookies. Also mine look nothing like the recipe photos either-they completely flattened out. I get really annoyed with false advertising and clickbait photos.
There is no clickbait photos here. Both cookies were made by this exact recipe. The original photo is below the recipe card. The top photos I cooked the cookies longer so they’re darker. These cookies are not soft, however. They are crunchy cookies. If you measured the ingredients accurately the dough should be very thick.
DELICIOUS!!!!!! That cereal crunch is amazing and nobody can quite figure out what makes these so good!
Do you think subbing butter for the crisco would work in this one? I realize in some recipes it might change texture too much! Thanks!
Probably but I haven’t tested it like that so I’m not 100% sure.
Is there a cereal that I could substitute for the chex? Ty
You can replace the chex with any other cereal 1:1.
Can these be frozen?
Yes, you can freeze the dough or the baked cookies.