Ingredients

1/2 cup chopped almonds
1 cup whole-wheat flour
1/2 cup quick-cooking oats
1/2 cup corn syrup or pure maple syrup
1/2 cup firmly packed dark-brown sugar
1/4 cup unsalted butter, softened
1/4 cup canola oil
1 teaspoon pure vanilla extract

Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. Toast the almonds in a hot, dry skillet set over medium-high heat, stirring once or twice, 3-4 minutes, until golden brown. Remove from heat and set aside to cool. Combine flour, oats and toasted almonds in a small bowl and set aside. Combine the corn syrup or maple syrup, brown sugar, butter and oil in a non-stick saucepan set over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from the heat. Stir in the vanilla. Add the flour mixture and blend thoroughly. Drop by tablespoons onto the baking sheets, leaving at least 2 inches between cookies. Bake 8-9 minutes, or until golden brown. Cool completely. Peel carefully from parchment paper.