1 cup walnuts (6 oz.)
3/4 cup unbleached all-purpose flour
3/4 cup whole-wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1 cup pure maple syrup
3/4 cup unsweetened cocoa powder
3/4 cup vegetable oil
1/2 cup soy milk
1 tablespoon vanilla extract
2 teaspoons ground flaxseeds
1/2 cup dairy-free semisweet chocolate chips
1. Preheat oven to 350? F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chopped coarsely; set aside Lightly brush three baking sheets with oil or line with parchment paper; set aside.
2 In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In a food processor, combine maple syrup, cocoa, oil, soymilk, vanilla and flaxseeds and process until well blended.
3. Add maple mixture to flour mixture and stir until well blended Stir in chocolate chips and chopped walnuts Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about two inches apart Bake until set, about 15 minutes. Transfer cookies to wire racks to cool.