Chocolate Chip Walnut Mandelbrot

Both cookies are twice baked; once in a log or loaf, and then again after slicing into thick cookies. Double-baking gives these a crunchy texture,

 1 cup coconut oil, melted (or substitute your preferred oil)
 1 cup granulated sugar
 ½ cup applesauce
 ⅓ cup real maple syrup
 1 tsp vanilla extract
 ½ tsp almond extract
 2 cups all-purpose flour
 1 cup whole wheat flour
 1 cup almond flour, or finely ground raw almonds
 2 tsp ground cinnamon
 1 tsp salt
 ½ tsp baking powder
 ¼ tsp baking soda
 1 1/2 cups vegan semi-sweet chocolate chips
 1 cup chopped walnuts
 Coarse sugar for sprinkling on top

1

Preheat oven to 350ºF. Line two baking trays with parchment paper. In a large bowl, mix together the oil, sugar, applesauce, syrup, vanilla and almond extracts until well blended. In another bowl, whisk together the flour, almond flour, cinnamon, salt, baking powder, and baking soda. Add dry ingredients to wet and stir to combine. The dough will be thick and dense. Fold in the chocolate chips and walnuts. Form 3 logs on one of the prepared baking trays, about 8 to 10 inches long by 2 inches wide. Sprinkle liberally with coarse sugar and pat it onto the top and sides.

Bake for about 25 to 30 minutes. Remove from the oven and reduce heat to 300ºF. Using a clean towel to gently hold the logs and a serrated knife, cut 1-inch wide diagonal slices. Lay the slices on their sides using both trays. Return both trays to the oven for about 10 minutes. Remove and transfer to a wire rack to cool.