wholeliving

Chocolate-Chunk Cookies with Almonds

We up the nutrition of the beloved chocolate-chip cookie, keeping its milk-dunking goodness.
Body+Soul, 2008
  • Yield Makes 4 dozen cookies
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Ingredients

  • 1 cup whole-wheat flour, spooned and leveled
  • 1 cup unbleached all-purpose flour, spooned and leveled
  • 1/2 cup oat flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup brown-rice syrup
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon water
  • 1 1/2 teaspoons pure vanilla extract
  • 7 ounces bittersweet chocolate (70 percent cacao), coarsely chopped
  • 1 cup natural almonds, toasted and coarsely chopped

Directions

  1. In a medium bowl, whisk together the flours, baking soda, and salt.

  2. In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.

  3. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.

  4. Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.

Cook's Note

Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.

Recipe Reviews

Reviews (18)

  • 24 Jan, 2014

    I don't like almonds in cookies so I used pecans. For the oil I used coconut oil just because I had some to use up. I used chocolate shavings from a block of 85% cocoa left over from Christmas baking.
    I think the trick with any cookie recipe is keeping the ratio of fat to flour to mositure to levening agents the same. After that have at it with the "tasty" stuff. I think **organic flame raisins would also be a great addition.

    ** organic flame raisins do not use sulphur dioxide

  • 30 Jan, 2012

    i made these cookies but used maple syrup and oats and grape seed oil. they are really great but i would like to make them a bit flatter and chewier so i may try brown sugar or may add molasses and flatter and i may also add an egg yolk. THANKS!

  • 30 May, 2011

    I made these cookies, but used coconut instead of almonds. They were soft and tastey. My husband said to keep this recipe. I really like butter better, but when you wish to be healthier, these are a good substitute.

  • 28 May, 2011

    It would be really nice if all of Martha's recipes, especially the "health conscience" ones included the calorie, fat and carb info. It would turn a great sounding recipe into one thats worth trying!

  • 11 Jan, 2011

    I made these cookies and they are fab! I did sub in Bob's Red Mill 7 grain oatmeal for the Oat Flour and used a 1/2 of 3/4 C of Maple Syrup instead of the Brown Rice Syrup.(Sorry, I can't do fractions anymore) I think I also dumped in a few extra almonds.

  • 9 Jan, 2011

    I agree - many of us need to know nutrition content to help us handle health issues.

  • 21 Dec, 2010

    I was wondering why you don't post the nutritional contents of any of your recipes, especially these cookie ones. Those of us on Weight Watchers need the nutritional content so that we can calculate our points. Please post the nutritional contents!!

  • 16 Dec, 2010

    What substitute can I use for the oil ? Can I use maple syrup for the brown rice syrup ? Cause at my country , they don't sell brown rice syrup

  • 16 Dec, 2010

    What substitute can I use for the oil ? Can I use maple syrup for the brown rice syrup ? Cause at my country , they don't sell brown rice syrup

  • 20 Nov, 2010

    Canola oil...93% of canola oil being produced in the US is GMO (genetically modified), so please buy organic.
    http://en.wikipedia.org/wiki/Genetically_modified_food

  • 6 Oct, 2010

    We need to know how many calories per cookie so we know how many we can eat! ;-)

  • 24 Apr, 2010

    are 4 comments missing?
    And, how to get nutritional analysis of any MSLO recipes?

  • 9 Mar, 2010

    Could I replace granulated sugar

  • 10 Feb, 2010

    This one's for Sven

  • 7 Feb, 2009

    I made these according the the recipe, using a 70% cocoa bar for the bittersweet. Next time I would sub brown sugar for the gran. sugar next time, hoping for a softer cookie. One cookie is very satisfying.

  • 30 Jan, 2009

    You can probably use brown sugar instead of rice syrup.

  • 30 Jan, 2009

    What would you use instead of the brown-rice syrup? ?

  • 24 Dec, 2008

    Can you substitute coconut oil for the canola oil?