Triple Chocolate-Almond Explosion Cookies

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!

• Ready In: 32 mins
• Serves: 18
• Yields: 18 cookies

Ingredients

• 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

Directions

1. 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!).
2. In a separate bowl, combine the maple syrup, extracts and oil.
3. Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
4. 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.
5. 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.