Ingredients: 1 cup Oats flour,1/2 cup Wheat flour,1/2 cup All purpose flour,3 teaspoons baking powder,1/2 teaspoon kosher salt,1 cup bittersweet chocolate chips,1/4 teaspoon espresso powder/Instant coffee,3/4 cup Sugar (add more if you like more sweet), OR replace with xyliTol,1/4 cup unsalted butter, at room temperature,1/4 cup Canola Oil,4 ounces Apple Sauce,1/2 teaspoon Vanilla Extract,2/3 cup chopped toasted almonds
Instructions:
- Line a baking dish with parchment paper.
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- Melt 1/2 C of chocolate using the double-boiler method or in the microwave. While still hot, stir in espresso powder. Set aside to cool.
- In the bowl of a stand mixer cream together the sugar and butter until fluffy.
- Slowly add whisked dry ingredients and mix until combined. Stir in the melted chocolate, and apple sauce.
- Finally stir in the reserved chocolate chips and toasted almonds
- Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula
- Preheat oven to 350 degrees F. and line three baking sheets with parchment paper.
- Place in the fridge for 20-30 minutes, or until firm enough to handle without it sticking to your fingers.
- Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into equal pieces.
- Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheets.
- Insert into the oven and bake for 12(chewy)-15(crispy)minutes. Or until the surface is just set, but still plenty soft when gently pressed in the middle.
- Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.
