Almond Cloud Cookies

WHOA. These cookies. Born out of a desire for a little something sweet and a pantry void of any chocolate (the stuff of horror stories, I know), I decided to tweak my classic chocolate chip cookie recipe and make an almond explosion version. The result: these soft, pillowy, deliciously almond-flavored little gems. Perfectly crispy outside, delightfully soft and chewy inside with a texture and taste just like almond paste or marzipan. Oh be still my cookie-lovin’ heart. I have truly died and gone to cookie heaven with these. I hope you’ll whip up a batch and join me!


Almond Cloud Cookies

Makes 18 small cookies



  1. Preheat oven to 350 degrees.

  2. Add all dry ingredients to a medium-sized bowl and whisk to combine.

  3. Make a well in the center of the dry ingredients and add in milk, vanilla extract, almond extract, and almond butter and stir well to combine. This dough is wetter/sticker than the original cookie version.

  4. Using a small cookie scoop or just a good ol' fashioned spoon, drop dough onto a parchment or Silpat-lined cookie sheet. Bake for 10-12 minutes or until bottoms are golden brown. These will be a paler cookie.

  5. Enjoy! The flavor intensifies as these cool. Store in an airtight container at room temp. Cookies can also be frozen, but good luck getting a batch to last that long ;)


I tell you what, I knew I loved that slightly sweet, delicate flavor of almond, but these cookies about did me in! I just couldn’t keep myself from going back for more. The texture and flavor combo truly hits the spot. I sure hope you enjoy these as much as we have! Please let me know if you give them a try and what you think!

In loving health,



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