1 cup whole wheat pastry flour or 1 cup unbleached white flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoons slivered almonds, toasted
3 tablespoons semi-sweet chocolate chips
1/4 cup sugar
1/4 teaspoon salt
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup canola oil (or other light-tasting oil)
2 -3 tablespoons semi-sweet chocolate chips or 2 -3 tablespoons dark chocolate bars, broken into chunks
Steps:
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!).
In a separate bowl, combine the maple syrup, extracts and oil.
Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
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.
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.
