This weekend I was really craving a pastry or something sweet. When a post from one of my favorite food blogs (the Sprouted Kitchen) came in with a mouth-watering picture of cookies, I knew I had my treat. I altered the recipe a bit to make it out of more easily accessible ingredients, and also doubled it to make sure I had enough cookies. As stated below, the recipe makes about 30 good sized cookies.
Here’s what you will need:
2 sticks butter, unsalted, at room temperature
1 cup turbinado sugar
1 cup white sugar
1 teaspoon sea salt
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons pure maple syrup
3 tablespoons maple sugar (I found this at Whole Foods – it’s basically maple syrup in a dried, crystallized form – if you can’t find this, the cookies will still be delicious)
1 1/3 cups almond meal
1 heaping cup old fashioned oats
1 1/3 cup wheat flour
sprinkle of cinnamon
1 1/2 teaspoons baking soda
1 1/2 cups chopped chocolate (I did half milk, half dark)
Here’s what you do:
2. Add the eggs, sea salt, vanilla extract, almond extract, maple syrup and maple sugar to the bowl. Mix to combine.
5. Refrigerate the cookie dough for at least 20 minutes, and up to overnight. In the meantime, preheat the oven to 350 degrees.
6. On a cookie sheet lined with wax paper, place larger-than-golf-ball-sized balls of cookie dough onto the sheet, leaving space between for spreading. Bake the cookies for 6 minutes, turn the sheet and cook another 6-8 minutes. When you remove the cookies, they will be soft, but after they cool they will set. Allow the cookies to cool and then enjoy!