Almond Chocolate Chip Cookies
Serves: 2 dozen cookies
*you can replace the agave nectar with either natural honey or 100% maple syrup, if you prefer
  • 3 cups Almond Meal/flour (finely ground, NOT super fine)
  • 6 Tbsp organic cold-pressed canola oil
  • 6 Tbsp agave nectar*
  • ¾ cup bittersweet chocolate chips
  1. Preheat oven to 350
  2. Measure the 4 ingredients into a bowl and mix them together with a spoon.
  3. To form the cookies, I like to use a small ice-cream scooper (the kind you use to make melon balls) so that they are all uniform but it’s not necessary.
  4. Place on a non-stick cookie sheet and bake in preheated oven for 8 – 10 minutes (I found that 9 minutes was the magic number for my convection oven).
Recipe by Cuisinicity at