DOUBLE ALMOND CHOCOLATE CHIP COOKIES
2 ½ cups almond flour
½ tsp. salt
½ tsp. baking soda
½ cup grapeseed oil
½ cup agave nectar
2 tsp. vanilla
½ cup dark chocolate chips
½ cup sliced and toasted almonds
In a large bowl, combine almond flour, salt and baking soda.
In a medium bowl combine grapeseed oil, agave and vanilla.
Stir wet ingredients into almond flour mixture until thoroughly combined. Fold in chocolate chips and almond slices.
Spoon dough 1 heaping tablespoon at a time onto a parchment-lined baking sheet, pressing down with palm of your hand to flatten.
Bake at 350F ) for 7 to 10 minutes, until lightly golden. Cool cookies on the baking sheets for 20 minutes, then serve.
Makes 3 dozen cookies. These will have a bit different texture than a regular cookie, more crisp and thinner.