Chocolate Almond Freezer Cookies Recipes

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

CHOCOLATE ALMOND FREEZER COOKIES

Steps:

• In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
• In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
• Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
• Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.
• Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
• Bake for about 11 minutes. Let cool on wire racks.

EASY PEPPERMINT CHOCOLATE ALMOND FLOUR COOKIES

Steps:

• Preheat the oven to 350 Fahrenheit or 175 Celcius.
• In a bowl, melt the chocolate chips and butter. I do this in 30-second intervals in the microwave until everything is melted and can easily be stirred together.
• Let the melted chocolate/butter mixture cool slightly. Then add in the egg and the peppermint extract. Stir well to combine.
• Add the almond flour and cocoa powder and stir well to combine.
• Pop the mixture into the fridge for about 10 minutes. This hardens up the mixture and makes it more easily scoopable.
• Remove the mixture from the fridge. Using a tablespoon, spoon the mixture and roll it into small balls. Place the balls on a prepared baking sheet and flatten slightly with a fork (don't flatten too much or you will not have the fudgy texture in the middle once baked).
• Bake the cookies for 9 minutes.
• Remove the cookies and allow them to cool completely on a wire rack.
• Optional: once the cookies have cooled, drizzle with melted white chocolate and top with white sprinkles or crushed candy canes.