A super delicious and healthy whole wheat double chocolate cookies with crunchy almonds.
Preheat oven to 350°F and line a baking tray with parchment paper.
In a mixing bowl sift together flour, baking soda, salt and raw cocoa powder.
In another bowl beat butter and sugar until light and creamy. Stir in vanilla and milk.
Into the wet mixture add flour mixture in two batches. Mix with the spatula to combine.
Stir in half of the almonds keeping half to top.
Keep the dough in the refrigerator for 15 minutes covered in cling wrap.
Scoop a tablespoon of dough into the baking tray about 2 inches apart. Slightly flatten with fingers and top with remaining almonds.
Bake for 12 to 15 minutes or until brown and crisp.
Remove from oven and cool the cookies on wire rack.
Serve with milk.
Keep the leftover cookies in air tight containers.
You may use all purpose flour instead of whole wheat.