2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup agave nectar (or honey)
1 tablespoon vanilla extract
1/2 cup coarsely chopped dark chocolate (73% cacao or better)
Preheat the oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar (or honey), and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes (or longer). Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.
Bake for 7 to 10 minutes, until lightly golden. let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Notes - I use coconut oil as well as the grapeseed oil to make these cookies. I store in a Tupperware container and use parchment paper in between each layer of cookies.
Enjoy!!
