Chai Wafers

• 2/3 cups Blanched Sliced Almonds
• 2 Tablespoons Canola Oil
• 3/4 cups Brown Sugar
• 3 Tablespoons Sugar
• 1 whole Egg, Beaten
• 4 Tablespoons Whole Wheat Flour
• 1/4 teaspoons Salt
• 1 teaspoon Almond Extract
• 1/3 cups Pecans
• 1 teaspoon Ground Ginger
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Allspice

1. Preheat the oven to 375F. In a blender or food processor, pulse the almonds into a coarse powder. Set aside.
2. Beat the oil and sugars together until well-mixed. Add the remaining ingredients and beat until everything is blended together.
3. Drop 1 tablespoon of dough per cookie onto a baking sheet lined with parchment paper, spacing the cookies 3" apart. Yes, 3 inches. These cookies SPREAD.
4. * Savvy Tip: You MUST use parchment paper (or aluminum foil will work in a pinch), or the cookies will not come off the pan in one piece.
5. Bake at 375F for 10-12 minutes, until the edges are browned and the centers are barely tacky. Immediately transfer the parchment paper to a cooling rack. Allow to cool for 5-10 minutes, then remove the paper to cool the cookies directly on the rack. Repeat with remaining dough.

almonds, canola oil, brown sugar, sugar, egg, whole wheat flour, ubc, almond extract, pecans, ground ginger, cinnamon, ground cloves, allspice

Taken from tastykitchen.com/recipes/desserts/chai-wafers/ (may not work)