ALMOND CHOCOLATE CHIP COOKIES

INGREDIENTS
1 cup all-purpose flour (5 oz. by weight)
1 cup almond flour (4-1/2 oz. by weight)
1 cup rolled oats (3-1/2 oz. by weight)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons Earth Balance® Vegan Buttery Sticks, softened (1-1/2 sticks or 6 oz. by weight)
1/2 cup almond butter (4-1/2 oz. by weight)
1 cup sugar (non-bone char processed)
1 tablespoon light brown sugar (non-bone char processed)
1/2 cup maple syrup (5-1/2 oz. by weight)
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups semisweet chocolate chips (vegan, 12 oz. by weight)
1 1/2 cups slivered almonds, toasted (6 oz. by weight)
STEPS
1.
Whisk together the flour, almond flour, rolled oats, baking soda, baking powder, and salt. Set aside.
2.
Beat the vegan butter and almond butter in a stand mixer at medium speed for about 2 minutes or until smooth. Add the sugar and brown sugar and beat another 2 minutes. Then add the maple syrup, vanilla extract and almond extract and beat for another minute or until incorporated.
3.
Stir in the flour mixture by hand just until incorporated. Do not overmix. Gently fold in the chocolate chips and slivered almonds. Put in an airtight container and refrigerate for at least 1 hour, up to overnight.
4.
Preheat oven to 350 degrees F. Portion out rounded tablespoons of dough, roll into balls and place on lightly greased cookie sheets about 1-1/2
5.
Bake at 350 degrees F for 14 to 16 minutes or until lightly browned. Cool for 3 minutes on baking sheet, then transfer to a wire rack to cool completely. Makes about 4 dozen cookies.