Almond Chocolate Chip Cream Cheese Cookies

I had a couple blocks of cream cheese that I got on sale that I still needed to use up, and I wanted to make some cookies so I made these. These cookies were really yummy, and better yet my husband who absolutely despises cream cheese loved these cookies! I'm pretty sure he ate 9 or 10 before the second batch even came out of the oven lol!

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Almond Chocolate Chip Cream Cheese Cookies

Yield: 72 small cookies

 

Ingredients:

1 3/4 block (or approx 14oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
3/4 cup coconut sugar
1/2 cup agave syrup
1 egg
1 cup whole wheat flour
1 1/2 cups white flour
1 1/2 cups sliced almonds
1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips (NOTE the recipe pictured used the original 2 cups chocolate chips, which is a bit much for this recipe)

 

Preparation:

Preheat oven to 350 degrees F.

Cream together butter, cream cheese, and both sugars. Add vanilla and egg and mix. Add flours, baking powder, and salt and mix all ingredients together. The dough is a little tougher then you would normally see for cookie dough. Add in the almonds and chocolate chips.

Bake for 15-20 minutes depending on the size of the cookie. Do NOT turn the temperature up to 375 degrees F or the cookies will brown quickly and remain raw inside.

 

As you can see the 2 cups of chocolate chips was a LOT of chocolate chips. If you are looking for this to be lower in sugar than it already is, reduce the chocolate chips to the 1 cup or use unsweetened chocolate. This amount of chocolate chips was enough for me to be feeling jittery after only 2 cookies.

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These cookies did not spread or rise so they can be put close together on the pan and you want to press them down with a fork such as you do for peanut butter cookies. The first batch (shown above) took approximately 22 minutes to bake, and the rest were approximately 15-17 minutes.