Double Chocolate Almond Cookies (gluten free)


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.


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