These gooey almond cookies are incredibly delicious—perfectly chewy with that kind of pull you get when you bite into a Lion Bar. You know that sticky, satisfying chewiness? That’s exactly what you get here. And while there’s no caramel in these cookies, the texture is thanks to the white syrup in the dough, which gives them that same irresistible chewiness.
They’re a little different from my other almond cookies—super simple to make, all in one bowl. No fancy techniques, just mix, scoop, and bake. They’re naturally gluten-free, freeze beautifully, and honestly, they’re just as good on their own as they are dressed up.
For the holidays, I like to turn them into something special—kind of like a take on Sarah Bernhardt cookies. I pipe my silky ganache on top (you can also use buttercream), then sandwich or leave them as-is. Sometimes I use custard buttercream too—it’s such a dreamy match. And they freeze really well, which is perfect for getting ahead during the holidays.
If you love chewy, gooey cookies and anything that reminds you of a Lion Bar, I think you’re really going to love these. And if almonds aren’t your thing, hazelnuts work beautifully too.
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