A few tips:
Use a small food processor to chop the almonds but be careful not to chop too small.
Don’t use artificial maple syrup.
If you can’t find oat flour, use all whole wheat for a total of one cup. If you can’t find oat or whole wheat flour, you could use two cups of all-purpose flour but the cookie will be less flavorful.
1 cup all-purpose flour
½ cup whole wheat flour (see substitutions)
½ cup oat flour (see substitutions)
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ sticks softened butter
1 cup firmly packed brown sugar
½ cup granulated sugar
½ cup pure maple syrup
2 whole eggs
1 teaspoon vanilla extract
¾ cup almond butter
1 ½ cup quick oats (not rolled oats)
2 cups semi-sweet chocolate chip morsels
1 cup almonds, chopped into small pieces
Preheat oven to 350 degrees F.
In a large bowl, mix together all-purpose flour, whole wheat flour, oat flour, baking powder, salt and cinnamon. Set aside.
In the bowl of a mixer with the paddle attachment, beat softened butter until pale and creamy, about two minutes.
Add brown sugar, white sugar and beat until smooth.
Add syrup and beat again to incorporate.
With mixer running on medium, add one egg at a time, mixing before adding the second. Scrape bowl and mix again.
Add vanilla and almond butter and beat until smooth.
Remove bowl from mixer and add in the oats, chips and almonds and mix by hand until incorporated.
Line four sheet trays with parchment, and using a one-ounce scoop, scoop out 48 cookies, placing one dozen per pan, 4×3 rows.
Bake one pan at a time in the center to upper region of your oven for 10-12 minutes. Ours took about 11 minutes. The bottoms will brown but the tops will stay pale in color.
Cool on rack for two minutes then transfer to cooling racks to cool further.