Almond Chocolate Chip Cookies
*you can replace the agave nectar with either natural honey or 100% maple syrup, if you prefer
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 dozen cookies
Calories 220 kcal
Ingredients
- 3 cups Almond Meal/flour finely ground, NOT super fine
- 6 Tbsp organic cold-pressed canola oil
- 6 Tbsp agave nectar*
- 3/4 cup bittersweet chocolate chips
Instructions
-
Preheat oven to 350
-
Measure the 4 ingredients into a bowl and mix them together with a spoon.
-
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.
-
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 Video
