Chocolate-Chunk Cookies with Almonds
We up the nutrition of the beloved chocolate-chip cookie, keeping its milk-dunking goodness.
- Yield: Makes 4 dozen cookies
Source: Body+Soul, 2008
- 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
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.