// Makes 18 small cookies
An adaptation of Not Without Salt's Almond Chocolate Chip Flax Cookies
Don't going searching high and low for chocolate feves, but I will say that they melt gorgeously in the dough. A chopped up bar of good-quality chocolate should work too.
If you need the cookies to be free of the glutens, a GF blend will work in place of the ww flour. Ashley's original gives you the option without the egg. I know maple extract isn't a pantry staple, but it's pretty fantastic and makes these cookies have a carmely-maple hint. This batch was made with maple flakes as well if you prefer a crunchy bit along with or instead of extract.
Heat the oven to 350'.
Cream the butter and both sugars until light and fluffy. Add the egg, sea salt, vanilla and maple extracts (or maple syrup) and mix again to combine well.
In another bowl, mix the almond meal, oats, white whole wheat flour, pinch of cinnamon and baking soda together. Add the dry to the wet mixture and stir until almost combined, being careful not to overmix. Add the chopped chocolate and give it one more stir to combine. Allow the mixture to chill for at least 20 minutes, or covered overnight.
Place your cookies on a parchment lined baking sheet or silpat, leaving space between for them to spread. Bake for 10-12 minutes, rotating pan halfway through, until the centers are barely set. They will appear underdone, this is good. Allow them to cool and enjoy.
Subscribe to our newsletter and always be the first to hear about what is happening.
Copyright © 2024 Tonewood Maple.
Dori Ross
Author