Christmas Cookie Week: Malaysian Almond Chocolate Chip Cookies

Welcome to our second installment of Cookie Week by The Speckled Palate!
2 days ago, I posted a recipe for green pea cookies and there are 2 more recipes to go.

Today I have a less uncommon (double negatives!!) type of cookie to share with you. I mean, who hasn’t heard of or eaten almond cookies at some point in their lives? Now, I’m not even sure how Malaysian this recipe this. I’m only calling this Malaysian because my source recipe called it Malaysian. Haha! 😀

Maybe the difference is that this recipe doesn’t contain butter or that it is really simple and plain. I really don’t know. All I know is that somewhere on every Chinese New Year cookie table, there would be a container of almond cookies. It’s unassuming and common. But it’s always there somewhere. So I figured I should share it.

These melt-in-the-mouth cookies are made using ground almonds, flour, powdered sugar, baking powder, baking soda, salt, vegetable oil, chocolate ships, egg yolk & almond flakes. Please disregard those sprinkles. I ended up not using it at all. But no worries, they will be used on my Friday cookie recipe!
Almond Cookies (Malaysian Style) 1

Pile of ground almonds. So moist and fragrant.
Almond Cookies (Malaysian Style) 2

Stir together dry ingredients in a large bowl.
Almond Cookies (Malaysian Style) 3

Drizzle in the oil and mix.
Almond Cookies (Malaysian Style) 4

It should be wet looking but not overtly soggy, not unlike the dough for the green pea cookies.
Almond Cookies (Malaysian Style) 5

Fold in your preferred chocolate chips. I used those pretty 2-tone ones where one half is dark chocolate and the other half is white chocolate.
Almond Cookies (Malaysian Style) 6

Shape tablespoons of the dough into discs and press the tines of a fork to create ridges. This isn’t really necessary but I kinda like the patterns it created.
Almond Cookies (Malaysian Style) 7

Brush the tops with egg yolks and stick some almond flakes on top. I used raw flakes because they will get nicely toasted during the baking anyway. Had I used toasted ones, they might have burnt!
Almond Cookies (Malaysian Style) 8

Pretty crackly cookies fresh out of the oven. 🙂
Almond Cookies (Malaysian Style) 9

And nicely toasted flakes adorning the top.
Almond Cookies (Malaysian Style) 10

These taste buttery even though there’s not a drop of butter in them.
Almond Cookies (Malaysian Style) 11

The crumbs are tender with nutty bits of almond and just the right amount of chocolate bits to enrich these cookies.
Almond Cookies (Malaysian Style) 12

I had to give some away because this recipe makes a little to many for our family of 2.
Almond Cookies (Malaysian Style) 13

I needed someone to take these out of my hands.
Almond Cookies (Malaysian Style) 14
Because I might just convince myself that because these contain no butter or eggs and very little sugar, I can have as many as I want to. (I’m gnawing on one while typing this and dirtying my keyboard.)

Stay tuned for my last contribution to this exciting Cookie Week by The Speckled Palate! There are so many recipes shared there already. I’m itching to try the Classic Coconut Macaroons by Yesterfood!


“O my dove, that art in the clefts of the rock, in the secret places of the stairs, let me see thy countenance, let me hear thy voice; for sweet is thy voice, and thy countenance is comely.” (Song of Songs 2:14)

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Christmas Cookie Week: Malaysian Almond Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Fusion
Serves: 50 cookies
  • 1½ cups (120 g) Ground Almond/Almond Meal
  • 1½ cups + 1 tbsp (180 g) Flour
  • ½ cup (100g) Powdered Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup (110 g) Vegetable Oil
  • ½ cup Chocolate Chips (I used 2-tone chips)
  • 1 Egg Yolk
  • Raw Sliced Almonds
  1. Preheat oven at 180C or 375F. Line a baking sheet with parchment paper & set aside.
  2. In a large mixing bowl, mix together ground almond, flour, sugar, baking powder, baking soda & salt.
  3. Stir in vegetable oil & fold chocolate chips into dough. If the dough seems too dry and wouldn't hold together when pressed, add 1 more tsp oil at a time until it's moist enough.
  4. Roll dough into balls (press firmly if you have to to keep it together). Press tines of a fork on top of cookies to flatten down.
  5. Place about 3 cm/1inch apart.
  6. Brush top of cookies with egg yolk. Top with sliced almonds.
  7. Bake for 20-25mins or until golden brown.
  8. Leave to cool completely on wire rack before storing in airtight container.

Recipe adapted from: Yue’s Handicrafts


  1. Well, I just ADORE this recipe, Jayne, and oddly enough, I don’t know if I’ve ever had an almond cookie. CLEARLY, this means I need to bake some of these gems to try it for myself because these sound wonderful and like a combination of all kinds of things I adore. 🙂

    Thanks, again, for participating in Christmas Cookie Week! So excited that you’re sharing some Malaysian recipes with us!

    • Thank ye, thank ye. 😀 I’m not that big of an almond fan myself but these cookies got me sticking my hands in the cookie container when I shouldn’t have. I’m so glad I gave most away. I have 2 more of these left in my container. I’m just waiting for the moment my will power fails and then that’ll be the end of them. Not sure whether to be happy or just sad. Haha!

      Glad to be part of your cookie week adventure! Final recipe already up on the blog.

      • Noting wrong with that, girl, though I guess you could see it as trouble… 😉 And I feel you on giving most of the cookies away. We baked our final batches of the season last night for some of Winston’s co-workers… and I ended up eating two, just because. … Has your willpower failed yet?

        All right! Heading over now to see the final recipe. Thanks, again! Hope you’re having an awesome Friday!


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