This gluten free version of the ultimate classic cookie is made from almond flour and speckled with sliced almonds. Easy to make and even easier to eat, enjoy for dessert, or use as a post workout snack to boost your energy. Developed by: Elana Amsterdam cookbook author, "The Gluten-Free Almond Flour Cookbook" .
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.
Calories 132; Fat 12 g; Sat Fat 1.5 g; Mono Fat 5 g; Poly Fat 5 g; Protein 3 g; Carb 6 g; Fiber 2 g; Cholesterol 0 mg; Sodium 76 mg; Calcium 33 mg; Potassium 100 mg; Vitamin E 4.5 mg;
- 2 1/2 cups 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 sliced almonds