Makes 30 Cookies
2 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 c grapeseed oil
1/2 c agave nectar
1 tbsp vanilla extract
1/2 c coarsely chopped dark chocolate (73% cacao)
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.
Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Note: This recipe has been taken from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
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