Double Almond Chocolate Chip Cookies Gluten Free
Adapted from the Almond Board of California.
|2½ cups almond flour|
|½ tsp salt|
|½ tsp baking soda|
|¼ cup Jack’s Grill Grapeseed Oil|
|½ cup agave nectar|
|1 Tbsp vanilla extract|
|1 cup bittersweet chocolate chips|
|1 cup sliced almonds|
Preheat oven to 375°F. In a large bowl, combine almond flour, salt, and baking soda. In a medium bowl combine grapeseed oil, agave nectar, and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined. Fold in chocolate chips and almonds. Spoon dough one heaping tablespoon at a time onto a parchment-lined baking sheet. Bake 7-10 minutes, until lightly golden. Cool cookies on baking sheets for 20 minutes.
Makes 24 servings
Prep Time: 15 Min, Rest 20 Min
Cook Time: 10 Minutes
Per serving: 132 calories (61% calories from fat); 10g total fat; 2g saturated fat; 0mg cholesterol; 61mg sodium; 11g total carbohydrates; 2g dietary fiber; 3g protein;