A gluten free version of the ultimate classic cookie.
Double Almond Chocolate Chip Cookies
2-1/2 cups Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1/2 teaspoon salt
1/2 baking soda
1/2 cup grapseed oil
1/2 cup agave nectar
1 tablespoon vanilla
1/2 cup dark chocolate chips
1/2 cup Mandelin Natural Sliced Almonds
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a large bowl, combine almond flour, salt and baking soda.
In a medium bowl, combine grapeseed oil, agave and vanilla. Add to the almond flour mixture and mix until thoroughly combined. Fold in chocolate chips and almonds.
Spoon dough one heaping tablespoon at a time onto baking sheet, and press down to flatten. Bake for 7 to 10 minutes, until lightly golden.
Cool cookies on the baking sheets for 20 minutes, then serve.
Almond Board of California