These Mocha Almond Balls are quick to make. They melt in your mouth with buttery, chocolatey goodness.
These mocha almond balls are so quick to put together. They are incredibly simple, and since there are no eggs in these, you can eat the cookie dough. Now that is something to celebrate!
What's in Mocha Almond Balls?
These delicate mocha almond cookies are egg-free.
- Unsalted Butter - You'll need a lot of it. The butter needs to be softened.
- Granulated sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Cocoa - The cocoa gives these cookies a lovely chocolate flavor that compliments the coffee granules.
- Instant Coffee Granules - The instant coffee in this recipe complements and strengthens the chocolate flavor of the cookies.
- Ground Almonds, or Almond Flour
- Confectioners’ Sugar, as needed - While still warm, the cookies are rolled in powdered sugar.
Frequently Asked Questions
Yes, you can freeze these cookies. You will have to do so carefully, as the cookies are very delicate. You may also have to reroll them in confectioners' sugar after thawing. Freeze for up to 2 months.
You certainly can substitute the ground almonds with another ground nut, like pecans or walnuts.
That is up to your personal preference. Rounding the cookies with a cookie scoop will give you the most even, equal results, but methods work fine.
Other Recipes You'll Love
- Chewy Chocolate Chunk Cookies
- Pistachio Cardamom Palmiers
- Chocolate Chip Cookie Bars
- Chocolate Chip Toffee Cookie Bars
These mocha almond balls could not be easier. You can whip up the batter in minutes, scoop, and bake. While still warm, roll these little cookies in powdered sugar. Though chocolate, they hold the appearance of a snowball. And, gosh darn it, they are so good alongside a cup of joe.
Mocha Almond Balls
- 2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3½ cups all-purpose flour
- ⅔ cups baking cocoa
- 2 tablespoon instant coffee granules
- 2 cups ground almonds
- confectioners’ sugar as needed
- Preheat the oven to 325°F.
- In a large bowl or the bowl of a standing mixer, cream butter and sugar until light and fluffy.
- In a separate bowl, whisk flour, cocoa, and coffee granules; gradually beat into creamed mixture. Stir in the ground almonds.
- With a cookie scoop or your hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking trays.
- Bake for approximately 15 minutes, or until set. Allow the cookies to cool slightly, about 2-3 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.