JOIN! 12 Weeks for $1

Chocolate-Almond Spice Cookies

24 cookies

1¼ hours 30 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This recipe is a loose interpretation of the Swiss chocolate-almond holiday cookie known as Basler brunsli. Traditionally, the dough is rolled and cut into shapes before baking, but we opted for an easier drop cookie studded with bits of chocolate. Even without butter, these cookies are intensely rich—and they happen to be gluten-free, too. Both Dutch-processed cocoa and natural cocoa work. If you have a 2-tablespoon spring-loaded scoop, use it for portioning the dough; otherwise, two soup spoons get the job done. The dough can be made ahead and refrigerated in an airtight container for up to 24 hours; bring to room temperature before shaping and baking. The baked and cooled cookies keep well in a well-sealed container at room temperature for up to two days.




Don’t skip toasting the almond flour; it gives the cookies a fuller, deeper flavor. But don't forget to allow the almond flour to cool after toasting; if the flour is too hot when the egg whites are added, the whites will cook. Take care not to overbake the cookies or they will become tough.

1¼ hours

30 minutes active, plus cooling


  • ¾

    teaspoon ground cinnamon

  • ½

    teaspoon ground cardamom


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Frank B.
December 2, 2023
Sooo good!
Made these for a party. They were a hit! Chewy on the inside with a slight crisp on the edges. The only thing was mine ended up looking like normal cookies shapes, which is fine but they didn't look like the video or pictures. This did not matter but it made me nervous when I took them out of the oven. I will be baking them again. Soon.
Teresa J.
December 31, 2022
Deep chocolate flavor
I've made several batches to rave reviews. I tried some with the original size scoop and some with a 1-tablespoon scoop, and I like the proportion of middle to crispy sugar crust better with the 1-tablespoon scoop. The zest of one orange is a good addition.
Marcy H.
December 11, 2022
Chocolate Deliciousness
This was a great gluten free cookie. I accidentally bought bittersweet chocolate bar with almonds and used it - gave a crunch - great! I made 1/2 the size, cooked 8-9 minutes.
Kate C.
December 8, 2022
A little Crunch and Lots of Rich Chocolate
First time making these so I followed the recipe exactly. Oh So Good! Will definitely make them again.
Jane M.
September 27, 2022
Rich and Delicious
I used a 1 Tablespoon scoop for each cookie so I made 38 cookies instead of 24. I can't imagine the cookies being larger because they are so rich and delicious. The bake time was the same.
Anne M.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Brad P.

These cookies are AMAZING! We slightly increased the quantity of cinnamon, cardamom, and ginger.

Ronny E.

This cookie is like a gingerbread cookie with a lot of chocolate :)

Linda W.

Too much sugar, too little spice, even though I upped the spices per Brad's comment above. I'll try again, with considerably less sugar.


I followed as yummy. This is a keeper. Part of my Christmas cookie gift.

Diana L.

I made these cookies for dessert. They taste good. I did not put ginger. I love that the outside of it is crunchy and inside is soft. Very chocolaty. The cardamom flavor is a bit strong after you eat two cookies. My kid said, "5 out of 10 stars because tastes so much better."

Dana A.

These are my new favorite cookies! Wonderful flavor and texture. I've made them a few times and always have extra spiced sugar after rolling the cookies. I hated to throw it out but didn't know what to do with it. This time I had some creme fraiche around and mixed the extra sugar/spice mixture into it and served it with the cookies and strawberries -- delicious!!

Patrick H.

Just made the chocolate spice cookies they are amazing

Kim D.

Very good cookie. However my final result looked nothing like the picture. Will try again!

Jocelyn M.

Good flavor but I found the texture to be a bit mealy. I've never baked with almond flour before perhaps its the brand? What do others use?