Easy Chocolate Dipped Almond Horn Cookies (5 Ingredients)

6

These chocolate dipped almond horn cookies couldn’t have turned out better. They were beyond simple to throw together with only 5 common pantry ingredients. They have that marzipan chewy almond texture which is my favorite!

For the ingredients, you need almond flour for this recipe. If you don’t have almond flour, simply pulse almonds in a food processor until it resembles a flour. If you don’t have milk, you can use water in place of it. The almond extract is a non-negotiable here. Its a key ingredient that makes the cookie extra!

The dough will be very dry at first but trust me, it will come together beautifully. I had to use my hands to fully incorporate the dough. If after a minute of two it is still dry or too wet, use more almond flour if wet. Use more milk if too dry. My dough was perfect with the measurements stated below!

The chocolate dip is so pretty and will make these perfect for entertaining at the holidays or anytime! If you like this recipe you will love my 6 Ingredient Chewy Italian Almond Cookies or my 5 Ingredient Raspberry Cheesecake Cookies.

Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Chocolate Dipped Almond Horn Cookies

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5 from 1 vote

Servings: 24 cookies

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

These five ingredient almond horn cookies are so easy to make and crazy delicious. They are vegan, gluten free and super chewy.

Equipment

• Large mixing bowl
• large rimmed baking sheet
• Wire rack

Ingredients 

US CustomaryMetric

• 3 cups almond flour
• 1 cup powdered sugar
• 4 tbs milk of choice
• 1 tsp almond extract
• 1/4 tsp salt
• 1/4 cup sliced almonds

Chocolate Dip:

• 1/2 cup dairy free chocolate chips
• 1 tsp coconut oil

Instructions

• Preheat oven to 350℉. Line a large baking sheet with parchment paper.
• To a large mixing bowl add the almond flour, powdered sugar, milk and almond extract and combine. In the beginning the mixture will look very dry but continue mixing (I had to use my hands) and you will form a sticky and thick cookie dough.
• Lightly oil your hands, grab about 1 tbs of the dough and roll into a small cylinder about 1.5 inches thick, then bend into a horn U-shape. Press some sliced almonds in the center on the top of each cookie. Bake for 12-13 minutes or until golden brown. Let cookies cool on the baking sheet for 10 minutes then on the wire rack for 30 minutes.

Chocolate Dip:

• In a small pot, melt the chocolate chips with the coconut oil. Stir until chocolate is fully melted.
• Dip the cookie ends into the melted chocolate. Place cookies on the plate with parchment paper and refrigerate until set; about 15 minutes.

Notes

1. Store leftovers in an airtight container.
2. You can use any neutral flavored oil, like avocado oil or olive oil.
3. If you are vegan, make sure you use dairy free chocolate chips.

Nutrition

Calories: 144kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.3mg | Sodium: 1mg | Potassium: 13mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Calcium: 46mg | Iron: 1mg

Author: Stella Drivas