Triple Chocolate-Almond Explosion Cookies

• 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

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.

whole wheat pastry flour, cocoa powder, baking powder, baking soda, slivered almonds, semisweet chocolate chips, sugar, salt, maple syrup, vanilla, almond extract, canola oil, semisweet chocolate chips

Taken from www.food.com/recipe/triple-chocolate-almond-explosion-cookies-299599 (may not work)