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First, toast the nuts.
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Preheat oven to 350 F and spread almonds out on a baking sheet.
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Toast for 2 minutes, then add the walnuts and toast for another 5-8 minutes.
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4
This will vary a lot by oven, so keep a close eye on them.
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5
Once the nuts are a few shades darker, remove pan from the oven, allow nuts to cool for a few minutes then chop them.
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6
In a large bowl, beat together the butter and both types of sugar with a hand mixer.
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7
You can also use a KitchenAid mixer for this step if you have one.
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Beat together until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl occasionally.
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Add the vanilla, almond milk and flax seeds and beat until just combined.
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10
In a medium-sized bowl, mix together the dry ingredients (flour through salt).
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Add in all of the mix-ins (chocolate through blueberries as well as the toasted nuts) and stir until thoroughly combined.
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Dump the dry mixture into the large bowl with the wet mixture.
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Stir until the dough is evenly mixed.
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At this point, sampling is mandatory.
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Anyone else in the vicinity would probably appreciate a sample, too.
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But leaving some dough to bake later is also mandatory, so dont get carried away!
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Cover with plastic wrap and place in refrigerator for at least 3 hours and up to a few days.
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When ready to bake, preheat the oven to 325 F. Line several cookie sheets with parchment paper.
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Remove cookie dough from fridge and scoop it out in 1/4 cup balls.
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Flatten each ball slightly with the palm of your hand and place them on your prepared baking tray.
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These cookies hold together nicely and wont spread too much, but keep a few inches between them just in case.
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Bake for 15-18 minutes or until cookies are a light golden brown.
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Remove from oven and cool the entire sheet on a cooling rack for a few minutes.
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Finally, remove cookies from the sheet and place directly on the rack to finish cooling.
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25
I love eating these cookies while still warm, although they will keep for several days in a sealed container.
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Enjoy!
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Adapted from Joanne Changs Flour cookbook.
