Spread some cheer this holiday season with Bailey’s Chocolate Chip Cookies! These soft maple almond chocolate chip cookies are infused with Bailey’s Irish Cream and coffee before being finished with a decadent Chocolate Bailey’s drizzle. Made with with no gluten-containing ingredients and sweetened entirely with maple syrup, they’re the perfect cookie for all of your holiday gatherings!
After a successful virtual Friendsgiving last month, a few of the BGB gals and I are back at it with another festive round-up.. and this time we come bearing cookies. Because after all, what are the holidays without cookies?
*Side note: did you know that TODAY (December 4th) just so happens to be National Cookie Day?! If that’s not a reason to celebrate – and eat cookies – then I don’t know what is.
Ohhh, chocolate chip cookies.
You know ’em, you love ’em, you’ve had a million of them.
But you’ve never had ones like these.
Because these aren’t just any chocolate chip cookies, these are BAILEY’S Chocolate Chip Cookies. AKA chocolate chip cookie’s long lost, boozed up cousin.
That’s right, I took soft, chewy chocolate chip cookies and infused them with Bailey’s Irish Cream.. and coffee. Don’t judge me.
These cookies right here are hands-down the BEST Bailey’s Chocolate Chip Cookies I’ve ever had. And let me tell you, I’ve had a lot. After all, it took half a dozen tries to finally perfect this recipe. HALF A DOZEN. That’s a whole lot of cookies. But I’m so glad I stuck with them because the final product was so worth it.
These cookies are soft, moist, and chewy with slightly nutty undertones thanks to the combination of almond flour and almond butter. Oh, and they pair perfectly with a cold glass of milk (or, ya know, a mug of Irish Coffee…)
But don’t worry, you really don’t even have to be a fan of Irish Coffee to really enjoy these cookies. The Bailey’s Irish Cream and coffee simply adds a rich layer of complexity to traditional chocolate chip cookies that could not be achieved otherwise. And did I mention the Chocolate Bailey’s drizzle? It’s good enough to eat with a spoon (not like I would do that or anything…)
These cookies are also naturally sweetened and made with no gluten-containing ingredients*, meaning they’re perfect for bringing to all of your holiday gatherings. Although I am personally not gluten-free, I’ve been to enough potlucks and gatherings to know that at least one person in attendance usually is. And as a proponent of equal opportunity. I believe everyone should have the opportunity to enjoy these cookies.
*Disclaimer: Although Bailey’s is made with no gluten-containing ingredients, it does not carry an official “gluten-free” label. Anyone strictly following a gluten-free diet is advised to consult their physician to determine whether or not Bailey’s is safe for you to consume.
But enough chit chat.. Let’s take a look at all of the other delicious treats that are participating in the BGB Holliday Cookie Exchange!
Snickerdoodles with Dark Chocolate Drizzle via My Uncommon Everyday
Chocolate-Dipped Almond Butter Shortbread Cookies with Almond Butter Buttercream via Plays Well With Butter
Vegan Peanut Butter Blossoms via Healthy Helper
Sweet and Spicy Peanut Butter Buds via I’m Hungry By Nature
Chocolate Kissed Gingerbread Cookies via Beauty in Christ
Superfood Overnight Thumbprint Cookies via Miss Allie’s Kitchen
Let’s raise a glass – and a cookie – to the holidays!
After all, it’s the most wonderful time of the year.
- 1 cup almond flour (aka almond meal)
- 1/2 cup + 2 tbsp oat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt*
- 1/3 cup natural almond butter
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup + 2 tbsp Bailey's Irish Cream
- 1 large egg
- 1 tbsp instant coffee granules
- 3/4 cup dark chocolate chips
- 1/3 cup dark chocolate chips
- 1 tbsp Bailey's Irish Cream
- 1/2 tsp instant coffee granules
- 1 tsp coconut oil, melted
- 1-2 tbsp milk (optional), to thin to desired consistency
- Combine the first 5 ingredients (almond flour through salt) in a medium bowl and whisk to combine.
- Add almond butter, maple syrup, vanilla extract and Bailey's to a large bowl and stir. Whisk in egg and coffee granules until well combined.
- Add flour mixture to the bowl with the wet ingredients (1/2 cup at a time) and stir until just combined. Gently fold in chocolate chips.
- Refrigerate dough for at least 15 minutes (or up to 1 hour).**
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Drop dough by rounded tablespoons onto baking sheet, leaving about 2 inches in between cookies.
- Bake for 9-11 minutes, depending on desired doneness. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling while you prepare the chocolate drizzle.
- Fill the bottom of the double boiler with water, leaving 1/2" of space between the water and the bottom of the upper bowl. Place double boiler on stove over low heat.***
- Add chocolate chips to upper bowl of double boiler and continue to stir until melted.
- As soon as the chocolate is melted, remove from heat and stir in the Bailey's, coffee, and coconut oil.
- Use a fork to drizzle cookies with chocolate sauce. Place cookies in the fridge for at least 15 minutes to allow chocolate to harden.
- Leftover cookies can be stored in an airtight container in the refrigerator.
- * If using almond butter that contains salt, reduce salt to 1/4 tsp.
- ** Refrigeration is not necessary, but does help to keep the cookies from spreading too flat.
- *** Alternatively, you can also prepare the chocolate drizzle using a small saucepan. Just be sure to keep a careful eye on the chocolate and remove from heat immediately after it melts in order to prevent scorching the chocolate.
- Recipe yields approximately 2 dozen cookies.