Prep 20 mins
Cook 12 mins
When published in "Vive Le Vegan" by Dreena Burton, these were called double chocolate, but since there are really three forms of chocolateyness I thought I'd better change the title :-) Otherwise, however, these cookies are pure, perfect decadence... they just beg to be shared with the world! (I highly recommend buying Dreena's book for more of the same experiences!) Note: My picture is of what I made my dad for Fathers' Day. :-) It took about a third of the whole recipe and was like a jumbo brownie-cookie! MMm-mm!
- 236.59 ml whole wheat pastry flour or 236.59 ml unbleached white flour
- 59.14 ml cocoa powder
- 4.92 ml baking powder
- 2.46 ml baking soda
- 73.94 ml slivered almonds, toasted
- 44.37 ml semi-sweet chocolate chips
- 59.14 ml sugar
- 1.23 ml salt
- 78.07 ml maple syrup
- 4.92 ml vanilla extract
- 2.46 ml almond extract
- 59.14 ml canola oil (or other light-tasting oil)
- 29.58-44.37 ml semi-sweet chocolate chips or 29.58-44.37 ml dark chocolate bars, broken into chunks
- 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.
MMMMM! These are great! I just had one right out of the oven and wow was it good! I expected to taste the maple syrup, but it wasn't strong. Instead the overall flavor had a nice depth to it. I baked them the full 12 minutes, and might add just a little more time next time. Will save and make again. Thanks for posting!