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Chocolate Chip, Almond and Rum Cookies recipe

Chocolate Chip, Almond and Rum Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

These are an extremly luxurious version of chocolate chip cookies! This recipe makes alot but they keep for about a week in an airtight container and they also freeze well.

11 people made this

IngredientsMakes: 60 cookies

  • 100g caster sugar
  • 220g dark soft brown sugar
  • 110g butter, softened
  • 2 eggs
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 100g almonds, finely chopped
  • 500g dark chocolate chips
  • 2 teaspoons rum
  • 1/2 teaspoon whisky

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Preheat oven to 190 C / Gas 5. Lightly grease 2 baking trays.
  2. Combine the sugars, butter and eggs. Stir in flour, bicarbonate of soda and salt.
  3. Stir in nuts, chocolate chips, rum and whisky. Drop heaped spoonfuls of the mixture onto baking trays, leaving some space between each one. Bake 8 to 10 minutes.

Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(11)

Reviews in English (7)

by Pam Ziegler Lutz

These are delicious, chewy cookies. The almonds are a nice touch. The liquor smells strong in the dough, but is not really evident in the finished cookies. I did cut the chocolate chips back to 2 cups. Thanks for a great recipe.-21 Jul 2010

by Eshka

I've been looking around for a good basic cookie recipe, and found it here. I omitted the alcohols and added cinnamon, nutmeg and a pinch of mixed spice to make cinnamon cookies, and they were divine - crisp on the outside, moist and chewy on the inside. The only problem is that they're highly addictive - they're all gone after baking 16 last night! I'm keeping this recipe for future use.-13 Jan 2006

I love cookies. Soft cookies. Chewy cookies. Bar cookies. Drop cookies. And, crispy cookies, just like these Almond Bars. These Crispy Almond Bars are more like an almond brittle with delicious flavors of almond, chocolate chips and a hint of coffee.

This recipe uses a jelly roll pan to make a huge sheet of thin, crisp almond cookies. The batter is pressed thin so that a buttery toffee type cookie is formed during baking. You can be precise, and cut these into symmetrical almond bars or if you like walking on the wild side, wait until they cool, and break into jagged, asymmetrical almond brittle.

I love the subtle hint of coffee that comes through from the instant coffee powder. It pairs perfectly with the chocolate chips and almond.

The recipe originates from my trusty Farm Journal: Homemade Cookies cookbook. I’ve found countless treasures in it including Classic Snickerdoodles, Chocolate Chip Molasses Cookies and Fudge Nut Bars. I borrowed this cookbook from my Mom, and it has lived on my bookshelf ever since. Sorry, Mom!

Hazelnut Chocolate Chip Cookies

As much as I love classic chocolate chip cookies, I&rsquom always eager to try something that makes them a bit different. In the case of these Hazelnut Chocolate Chip Cookies, it&rsquos the addition of one of my favorite nuts, hazelnuts.

That&rsquos enough all on its own, but these cookies go a step further with the addition of hazelnut-flavored liqueur. That turns a common childhood favorite into a fantastic adults-only treat!

This recipe is a variation of one from a favorite cookbook. Nick Malgieri&rsquos Chocolate is a wonderful ode to my favorite flavor. It has a recipe for a very similar cookie made with rum, but I wanted to go all-out with the hazelnuts for my version of these cookies.

I absolutely adore hazelnuts and hazelnut liqueur, so all of that flavor being front and center makes these a big, big winner for me. Of course, you can easily substitute another nut and liqueur if you like. Or, for those of you wanting to skip the liqueur, you can substitute vanilla or almond extract. I&rsquod try about 1 & 1/2 teaspoons of your favored extract.

You don&rsquot necessarily have to chill this dough before baking it. I usually bake the first pan of cookies right after they&rsquore mixed and then chill the dough until it&rsquos time to scoop more. Unless you have a warm kitchen or just want to make the dough in advance, then you go straight from mixing to scooping.

These cookies are always a big hit when I share them. They&rsquore so soft and chewy and flavorful that they&rsquore pretty much irresistible. If you&rsquore looking to change up your chocolate chip cookie game in a grown-up way, then give these a try!

In a food processor, grind the almonds until they are fine but not clumpy. Grease a 9-inch springform pan with butter, and sprinkle with the breadcrumbs. Coat the bottom and sides of the pan with the breadcrumbs and tap out any excess.

Combine the chocolate and 1 stick of butter in a double boiler set over simmering water and melt over low heat. Stir to combine and let cool slightly.

In an electric mixer fitted with the paddle attachment, whisk the egg yolks and 3/4 cup of the granulated sugar at medium-high speed until thick and pale gold in color, about 2 minutes. Beat in the orange zest, the rum (or Amaro), the vanilla and the salt. At low speed, beat in the cooled chocolate mixture just until smooth. Fold in the ground almonds.

In the mixer, use a clean bowl fitted with the whisk attachment, whisk the egg whites and remaining 1/4 cup sugar to stiff peaks. Stir a third of the whites into the chocolate mixture to lighten it, then gently fold in the rest. Spread into the prepared pan and bake until the top is firm and crackly (a toothpick will come out with some thick batter still on it), about 35-40 minutes.

Let the cake cool on a rack for 5 minutes, run a knife around the edge to loosen it and take it out of its mold. Serve it in slices sprinkled with powdered sugar.

Tips For The Best Keto Chocolate Chip Cookies

While it is incredibly easy to make these low carb almond flour cookies, there are a few things you want to pay careful attention as you go through the steps to get the most authentic sugar cookie texture.

Soften your butter naturally.

You don’t want to overheat your butter by softening in the microwave or on the stove. Just cut it into slices and let it sit out for 10 to 15 minutes, and it’ll be perfect for creaming.

Of course, if it’s summer or you’ve been cooking a lot, you’ll need less time. A kitchen that is much warmer than 70 degrees F will speed up this process.

If you’re in a hurry, you can soften the butter by placing it in an airtight bag and letting it sit in some warm (not hot!) water.

Cream the butter and sweetener the right way

Use a hand mixer to beat your butter and sweetener together. This is called “creaming.” Start with lower speed to prevent splattering, then increase as it starts to incorporate.

Your batter will make more cookies and they’ll have more of a sugar cookie texture.

Please note: This method doesn’t work quite as well with ghee or coconut oil, which is why the texture is a little different if using that, but it does still work to some degree.

Also, only do this for about 5 minutes. You don’t want to go too long, or you’ll lose the air pockets that you’re creating and the cookies will be too dense.

Use the right almond flour

Make sure to use blanched, finely ground almond flour. You’ll be disappointed in the end result if you try to use almond meal or coarse “natural” almond flour (a misnomer, really, because the blanched kind is natural too!).

Take your time with almond flour

Go slowly as you add in your almond flour. Again, you don’t want to over beat the batter and end up with low carb chocolate chip cookies that are too dense.

I promise, my friend, your low carb almond flour chocolate chip cookies will be better for the patience you put into them!

Scrape the batter from the sides of the bowl

Take your spatula and scrape the sides of the bowl back into the batter while you’re creaming the butter, and again after adding the almond flour.

This will keep your cookie batter uniform and give you an entire batch of perfectly baked sugar-free chocolate chip cookies.

Gently pat the dough into your cookie scoop

Once you’ve got your dough ready to scoop onto the cookie sheet, you’re almost done.

All you have to do is gently pat it into the scoop – this is important. If it’s too loose, it won’t stay together once you release it.

One lightly packed tablespoon of dough, flattened to 1/3″ is going to give you the most delightful low carb chocolate chip cookies! Don’t forget to flatten, because these cookies won’t spread much on their own.

Adjust baking time as needed

Check on your keto chocolate chip cookies promptly after 10 minutes in the oven, and then every couple minutes after that.

Don’t open the oven too far to check because that lets the heat out. It’s best to use a light if you have one and just a tiny crack of the door, if it’s a must.

A sprinkle of patience is the secret ingredient!

When they first come out of the oven, your low carb almond flour chocolate chip cookies will look irresistible… but don’t be fooled into trying one right away. They’ll be too soft and crumbly at first. Let them cool completely before handling them.

Need More Holiday Recipes?

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What happens when you fill your holiday dessert table and cookie-exchange tray with fat-burning Wild Rum Balls and Coconut Chocolate Chip Macaroons, Red Velvet Cupcakes and spiced Pumpkin Bars?

People eat them, love them, and wonder how you can be losing weight eating such awesome food!

These desserts are paleo-friendly and gluten-free, and primarily grain-free and dairy-free, too! But before you indulge in dessert, check out the hundreds of recipes for breakfast, lunch, dinner, and sides.

Plus, get Fat-Burning Chef now and we’ll include our Wild Holiday Desserts and Holiday Feasts eBook absolutely free.

What’s your favorite type of cookie? Drop a comment below to let us know!

Rum Balls Recipe

We’re essentially going to make a flat brownie, then hydrate it with booze. This is a large batch recipe, so you’ll have plenty to keep and some to share. See below for ingredient and variation notes.


3 sticks butter
12 oz. semi sweet chocolate (1 bag of chocolate chips)*
6 large eggs
1 cup packed light brown sugar
2 ¼ tsp of vanilla extract
1 tsp kosher salt (regular salt works too)
1 ½ cups flour
⅔ cup dark rum*
Vegetable spray or oil for coating pan
Sanding sugar (about 1 cup)


  1. Preheat oven to 350 degrees
  2. Coat a cookie sheet with cooking spray or vegetable oil with paper towel
  3. Melt butter and chocolate in microwave or over a double boiler, set aside
  4. In a large bowl, whisk together eggs, brown sugar, vanilla and salt
  5. Stir in melted chocolate and butter mixture.
  6. Gently fold in flour.
  7. Spread evenly in prepared cookie sheet.
  8. Bake for about 15 minutes, until a cake tester comes out clean.
  9. Let cool completely.* Okay to leave overnight (cover with plastic wrap).
  10. Break up brownie in extra large bowl, using a mixer.
  11. Gradually add rum, until mixture is moistened and holds a shape. The amount of rum will vary depending on your climate and how dry your brownie is – however the subtraction or addition should be no more than a tablespoon in either direction.
  12. Roll into 1 ½ inch balls. I like a dessert that’s about 2 bites. If you’re going to a party and want to make them smaller, you can.
  13. Roll in sanding sugar to finish!

Store in an airtight box in the fridge for about 2 weeks. I normally make these a few days before Christmas and they hold until New Years.

Recipe Notes*

• For some reason semi-sweet chocolate chips come in a 12 oz bag, but semi-sweet chocolate chunks come in a 11.5 oz bag. Who knows? Buy the 12 oz bag if you can. The chocolate gets melted so it doesn’t matter what shape you choose. You could also buy melting squares.

• If you want the brownie to cool faster, break up with a knife or use your hands to break up the brownie into smaller pieces that will cool faster.

• Order the sanding sugar on Amazon. I keep this in the house because it’s come in so handy for dressing up a cake and other desserts.


• Substitute rum for Kahula
• Non-alcoholic version: try a strong coffee or espresso in place of alcohol


If you make a full recipe, you can stack these in a pyramid, which is really festive. For gift boxes, use little cups to prevent sticking.

Macaroons are a dense, flourless cookie made with dried coconut -- just don't confuse them with trendy French macarons, which feature ganache or buttercream between meringue cookies. Coconut-lovers relish a classic macaroon, but come springtime, you can channel your inner Martha Stewart and turn those macaroons into tiny nests to fill with Easter candy.

12 / 21

Homepride chocolate chip cookies – a Random Recipe

This month’s random recipe challenge, set by Dom of Belleau Kitchen, was to pick a random recipe from the 17th book in your collection.

For me, this was ‘Baking with Homepride Flour’, my oldest cookbook.

Now, I have a confession to make – the selection of these chocolate chip cookies wasn’t completely by chance.

Not because I cheated at all, but because I have made the recipe so many times I think the book automatically falls open at that page…

As much as I love chewy, American-style chocolate chip cookies, these will always hold a special place in my heart as I’ve been making them for as long as I’ve been baking.

They’re almost shortbread like in texture, quite crumbly and soft, studded with delicious chunks of chocolate (I double the amount stated in the recipe – it’s better that way, trust me!

I probably wouldn’t have thought about making these old favourites if it hadn’t been for Random Recipes, so thank you Dom!

Homepride chocolate chip cookies (from Baking with Homepride Flour)

  • 50g butter
  • 125g caster sugar
  • 1 egg
  • 1tsp vanilla extract
  • 125g plain flour
  • 75g self raising flour
  • 100g chopped milk chocolate
  • 100g chopped white chocolate

Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then sift in the two flours and fold in with the chopped chocolate. Roll the mixture out into two long sausage shapes, about an inch thick, and wrap in cling film. Chill until ready to use (they freeze well if you don’t want to make them all at once.)

Heat the oven to 220 degrees. Slice each sausage of dough into 10 pieces, then flatten them out on a lined baking tray. Bake for 8-10 minutes, or until just starting to turn golden. Leave on the tray for a couple of minutes, then transfer to a wire rack to cool completely.

  • For Crust
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/2 cup (3 1/2 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter
  • For Cookie Filling
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (6 ounces) unsalted butter, melted
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 1/2 ounces) plus 2 tablespoons all-purpose flour
  • 1/4 plus 1/8 teaspoon baking soda
  • 1 cup (6 ounces) bittersweet chocolate chips
  • 3/4 cup walnuts, chopped
  • Ice cream for garnish, optional
  • Chocolate sauce for garnish, optional

Make crust: Adjust oven rack to lower-middle position and preheat oven to 375°F. Butter 9-inch pie or tart plate. In large bowl stir flour, brown sugar, granulated sugar, and salt to combine. Stir in melted butter until moist crumbs form. Press into bottom and sides of pan.

In large bowl, whisk brown sugar, sugar, salt, and butter until smooth and shiny. Whisk in egg, yolks, and vanilla.

In small bowl, stir flour and baking soda until combined. Stir flour mixture into egg mixture until combined. Stir in chocolate chips and nuts.

Pour into crust and bake until the top is golden brown and puffed, about 40 minutes. Transfer to wire rack to cool about 45 minutes before slicing. Serve warm or room temperature with ice cream and chocolate sauce (if desired).