Oatmeal Chocolate Chip Almond Cookies


Makes twelve 3-inch cookies

Maple syrup replaces the usual sugar as the sweetener for these cookies. The whole-wheat pastry flour lends a healthful touch. The cookies can be refrigerated in an airtight container 4 to 5 days. Adapted from “Feeding the Whole Family,” by Cynthia Lair (Sasquatch, 2008).


11/2 cups rolled oats

1 cup whole-wheat pastry flour

1/4 teaspoon sea salt

1/2 cup maple syrup, preferably Grade B

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/3 cup chopped raw almonds

1/3 cup organic semisweet chocolate chips


Preheat oven to 350 degrees.  Lightly oil a baking sheet or line it with parchment paper.

Combine the oats, flour and salt in a large bowl. Combine the syrup, butter and vanilla extract in a separate medium bowl. Add the wet ingredients to the dry mixture and mix well. Stir in the nuts and chips. Use your moist hands to form the dough into a dozen 3-inch cookies placing them on the prepared baking sheet. Bake for 15 to 20 minutes or until the edges turn golden. Transfer to a rack to cool.

NUTRITION | Ingredients are too varied for a meaningful analysis.

Recipe tested by Toni Sandys; e-mail questions to food@washpost.com

Courtesy of: http://www.washingtonpost.com/blogs/on-parenting/post/kids-and-dessert-how-much-is-too-much/2012/10/09/9d92f928-11ae-11e2-ba83-a7a396e6b2a7_blog.html

Dori Ross