Eggnog Almond Chocolate Chunk Cookies

Eggnog Almond Chocolate Chunk Cookies image


  • 3 cups almonds, ground finely in food processor
  • 1/2 tsp. baking soda
  • 1/4 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 cup Hood® Light Eggnog
  • 1 tsp. pure vanilla extract
  • 2/3 cup semisweet chocolate chunks (Set aside 16 for garnish.)


  • STEP 1

    Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

  • STEP 2

    In a medium bowl, combine the almonds, baking soda, brown sugar, salt, Eggnog, and vanilla. Mix until well combined. Add the chocolate chunks and stir well.

  • STEP 3

    Drop 2 tablespoons of the batter on cookie sheet for each cookie. Using the palm on your hand, gently press the top down slightly. Place a chocolate chunk in the middle of each cookie.

  • STEP 4

    Freeze, or refrigerate in an airtight container for up to 4 days.

Per serving: Calories: 165, Carbohydrate: 13 grams, Fat: 12 grams, Saturated fat: 2 grams, Protein: 4 grams, Cholesterol: 2 milligrams, Sodium: 130 milligrams, Calcium: 64 milligrams.

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