Ingredients:
 4 tablespoons unsalted butter, cut into pieces
 ¼ cup canola oil
 ½ cup sugar
 ½ cup light brown sugar
 1 egg
 ¾ cup all purpose flour
 ½ cup whole wheat flour
 ½ teaspoon baking soda
 ½ teaspoon salt
 1 cup almond pieces, toasted
 2 teaspoons vanilla
 5 ounces chocolate chips, melted
 6 tablespoons apricot jam


Cooking Instructions:

Line a large baking sheet with parchment paper. Sift together the whole wheat flour, all purpose flour, baking soda and salt. Toast the almonds by placing them on a ceramic plate and microwaving on high for 3-5 minutes stirring every 60 seconds until the nuts are golden brown and fragrant, allow to cool and then grind in a food processor. Melt the chocolate chips in the microwave at 30 second intervals, stirring until smooth.

Cream together the butter, canola oil and sugars until just creamy. Add the egg, vanilla, melted chocolate and ground almonds.

When blended add the sifted dry ingredients and mix until well incorporated. Spoon out one tablespoon of batter and roll it into a ball. Place the cookies a few inches apart on the cookie sheet and flatten slightly. Bake the cookies for 6 minutes in a 375 degree oven. Remove from the oven and use your thumb to make an, indent in the center of each cookie, place a teaspoon of jam into each thumbprint. Bake for an additional 8-10 minutes.

Makes 4 dozen cookies



Nutritional facts per serving: 109 calories, total fat 6 g (2 g saturated fat), 15g total carbohydrates, and 1g dietary fiber.