Zutaten für Triple Chocolate Almond Explosion Cookies
- Whole Wheat Pastry Flour
- Cocoa Powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Slivered Almonds
- Semi Sweet Chocolate Chips
- Sugar
- ½ teaspoon salt
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Canola Oil
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Zubereitung von Triple Chocolate Almond Explosion Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup granulated sugar, ¾ cup packed light brown sugar, and 1 cup almond slivers (reserve 2 tablespoons for topping).
- In a separate bowl, whisk together ½ cup unsweetened applesauce, ¼ cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon almond extract, and ¼ cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Press a few chocolate chips and a few of the reserved almond slivers into the top of each cookie, flattening slightly.
- Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
4g
Carbs
4g
