Almond Cookie Bites

In a big bowl (or your stand mixer with the whisk attachment), beat together the softened butter, white sugar, and brown sugar until it's super fluffy and awesome — about 2 minutes of mixing.

Crack in the egg and pour the vanilla extract, then beat again until everything is smooth and combined.

In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt until they're best friends.

Slowly add the dry ingredient mixture to the butter mixture, mixing on low speed until a soft dough forms. Stop when there are no dry flour streaks — don't overmix or your cookie bites will be tough!

If the dough is too sticky, pop it in the fridge for 15 minutes to firm up. If it's too crumbly, add 1 tablespoon of milk and mix again.

Grab your whole almonds and chop them into small pieces using a food processor or by putting them in a sealed bag and crushing them with a rolling pin — this is a great job for kids!

Roll the dough into 1-inch balls (about the size of a ping pong ball). Roll each ball in the crushed almonds until they're completely covered and looking fancy.

Preheat the oven to 350°F (175°C) with an adult's help. Line a baking sheet with parchment paper.

Place the almond-coated dough balls on the baking sheet, leaving about 2 inches of space between each one — they're gonna puff up and get cozy!

Bake for 10-12 minutes until the edges are golden but the centers still look a tiny bit underdone. This is the secret to chewy cookie bites!

Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They might look soft, but they'll firm up as they cool — promise!