Double Chocolate Almond Explosion Cookies

• 1 cup unbleached all-purpose flour or 1 14 cups spelt flour
• 14 cup natural cocoa powder
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 3 tablespoons slivered almonds (toasted or not)
• 3 tablespoons non-dairy chocolate chips
• 14 cup unrefined sugar
• 14 teaspoon sea salt
• 13 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 12 teaspoon almond extract (optional)
• 14 cup organic canola oil
• 2 -3 tablespoons non-dairy chocolate bars, broken in small chunks (for topping) or 2 -3 tablespoons non-dairy chocolate chips (for topping)
• 3 tablespoons slivered almonds, for topping (toasted or not)

1. Preheat oven to 350F
2. In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda.
3. Add the almonds, chocolate chips, sugar, and salt, and stir until well combined.
4. In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined.
5. Add the wet mixture to the dry, and stir through until just well combined (do not over mix).
6. Place large spoonfuls of the batter on a baking sheet lined with parchment paper.
7. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie, flattening cookies a little.
8. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
9. Let cool for no more than 1 minute on the sheet, then remove with a large spatula and transfer to a cooling rack.

flour, natural cocoa, baking powder, baking soda, slivered almonds, nondairy chocolate chips, unrefined sugar, salt, maple syrup, vanilla, almond, canola oil, nondairy chocolate bars, slivered almonds

Taken from www.food.com/recipe/double-chocolate-almond-explosion-cookies-333031 (may not work)