• 18servings
  • 32minutes
  • 103calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B12, E
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup whole wheat pastry flour or 1 cup unbleached white flour

  2. 1/4 cup cocoa powder

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 5 tablespoons slivered almonds, toasted

  6. 3 tablespoons semi-sweet chocolate chips

  7. 1/4 cup sugar

  8. 1/4 teaspoon salt

  9. 1/3 cup maple syrup

  10. 1 teaspoon vanilla extract

  11. 1/2 teaspoon almond extract

  12. 1/4 cup canola oil (or other light-tasting oil)

  13. 2 -3 tablespoons semi-sweet chocolate chips or 2 -3 tablespoons dark chocolate bars, broken into chunks

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).

  2. In a separate bowl, combine the maple syrup, extracts and oil.

  3. Add the wet mixture to the dry, and stir just until well combined (don't overmix!)

  4. Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.

  5. Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.


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