Eggnog Almond Chocolate Chunk Cookies
- 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.)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
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.
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.
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.