Almond Oatmeal Chocolate Chunk Cookies

Quarantine has forced me to take inventory of all my favorite small businesses around the city. I have inquired as to which of them are open for to-go or online orders; many shops are closed, but I have been trying to get my money into the hands of those that remain open. 

For the first few years we lived in Portland, we were lucky enough to have a chocolate shop right around the corner from our apartment. Not only was the staff incredibly kind but the chocolate continues to be absolutely brilliant; whether you find a bar of Woodblock Chocolate or are able to order the mendiants for baking (or snacking), you will not be disappointed. 

Not too long ago Woodblock moved their manufacturing to a location not as immediately close to where we live. I regret not having tried their expanded menu at the new cafe before social-distancing was implemented but look forward to the experience when they reopen. I ordered some 70% dark online a few weeks ago and we have been cherishing each rich mouthful. I chopped up some chocolate for these cookies and it's an absolute delight to dunk them into my morning coffee.

Almond Oatmeal Chocolate Chunk Cookies

Yield :: 2 dozen

Ingredients

• ⅓ cup unsweetened almond milk
• 2 tablespoons flaxseed meal
• ⅔ cup brown sugar
• 3 tablespoons unsweetened apple sauce
• 3 tablespoons olive oil
• 1 teaspoon pure vanilla extract
• ¾ cup unbleached all-purpose flour or whole wheat pastry flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups rolled oats
• ⅓ cup almonds, chopped or pulsed in a food processor
• ⅓ cup chocolate chips or chunks (I prefer dark chocolate)

Procedure

1.  Preheat oven to 350°F. Grease or line a sheet pan with parchment paper.
2. In a large mixing bowl, whisk together almond milk and flaxseed meal. Add sugar, applesauce, and olive oil; mix until smooth. Add vanilla and stir.
3. Sift in the flour, soda, and salt. Mix until just combined. Fold in the oats, almonds, and chocolate.
4. Drop dough in rounded tablespoons onto the sheet pan, roughly two inches apart. Flatten the dough slightly with your fingers before baking. 
5. Bake 10-12 minutes. Allow to cool on the sheet pan for about 5 minutes before transferring to a cooling rack. Store in a tightly sealed container.