Double Almond Chocolate Chip Cookies
These delicious almond flour chocolate chip cookies strike the perfect balance between chewy and crunchy, with a hint of sweetness from the agave nectar. Loaded with chocolate drops and sliced almonds, every bite is a delightful medley of flavors and textures. Just the right mix of simple ingredients comes together to create delightful cookies that are perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ½ cup chocolate drops
- ½ cup sliced almonds
Instructions
- 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 the almond flour mixture until thoroughly combined
- Fold in chocolate chips and almond slices
- Spoon dough 1 heaping tablespoon at a time onto a parchment paper lined baking sheet, pressing down with palm of your hand to flatten
- Bake at 350°F for 7 to 10 minutes, until lightly golden
- Cool cookies on the baking sheets for 20 minutes, then serve
Yield
Yield 3 dozen cookies
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