Fudgy Almond Cookies

I hope you all were able to have a nice, relaxing Memorial Day weekend. It was pretty grey and rainy all the way up until last night. But there were definitely some good things, like these fudgy almond cookies. Many were consumed over the weekend. Okay, I should clarify. I consumed many this weekend. (How is it that my husband doesn’t like chocolate?!)

Good thing they are small and made with white whole wheat flour and yogurt! You can’t tell from the flavor though. They are rich and fudgy. Normally I prefer a chewy cookie, but when it comes to chocolate, I am perfectly okay with a denser, fudgy texture! I made them bite size so that you can have a couple at a time, but if you’re more into big cookies, feel free to make yours larger. Just make sure to extend the bake time by a few minutes!

To get the almond coating, all you have to do is roll the dough in crushed almonds before baking. After eating a few, I was thinking that adding toasted coconut to the coating would be good, too. Of course, then my husband really wouldn’t like them, and I’d definitely find myself being the only person eating them. Though I think that’s a sacrifice I’d be willing to make!