Going Nuts

During the work week, I often get a craving for sugar after lunch, but I also need something more substantial to get me through the last few hours of the day. Granola bars usually work, but I get kind of sick of the sticky-sweet texture.

These cookies are a good compromise between sugary treat and healthy snack - they have almonds, walnuts, and whole-wheat flour. The whole-wheat flour gives the cookies a chewier texture than white flour, while the almond meal keeps the batter from being too dry or cardboard-tasting (common complaints when using whole-wheat flour in baked goods). I buy almond meal from Trader Joe's - it's a little coarser than almond flour, but it's also cheaper and works well in many baked goods (like this one).

Chocolate chip double-nut cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed/li>
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup whole-wheat flour
• 1 1/4 cup almond meal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts

Preheat the oven to 375°F. In a medium bowl, combine the flour, almond meal, baking soda, and salt and mix well. In a large bowl, beat the butter, sugar, and vanilla extract together until creamy. Add the eggs in a beat well. Gradually add the flour mixture in and mix well. Stir in the chocolate chips and nuts.

Drop the batter by teaspoonfuls onto an ungreased cookie sheet. Bake for 9-10 minutes, until golden. Cool for a few minutes on the cookie sheet, then remove and let cool on a wire rack.