Chocolate-Chunk Cookies with Almonds
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Makes 4 dozen cookies
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
- In a medium bowl, whisk together the flours, baking soda, and salt.
- 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.
- 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.
- Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.
