Double Almond Chocolate Chip Cookies |
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. Makes about 36 cookies.
Ingredients
- 2 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ½ cup dark chocolate chips 73% cacao
- ½ cup sliced almonds
Directions
1. In a large bowl, combine almond flour, salt and baking soda. In a medium bowl combine grapeseed oil, agave and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined.
2. Fold in chocolate chips and almond slices. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
3.Bake in a 350 F oven for 7 to 10 minutes, until lightly golden. Cool cookies on the baking sheets for 20 minutes, then serve.
Nutritional analysis per serving.
Calories 101
Fiber 1 g
Fat 8.5 g
Cholesterol 0 mg
Sat Fat 1 g
Sodium 51.3 mg
Mono Fat 1 g
Calcium 24.3 mg
Poly Fat 2.2 g
Magnesium 5.6 mg
Protein 2.4 g
Potassium 22.5 mg
Carb 4.2 g
Vitamin E 1.2 mg
* total alpha-tocopherol equivalents
Created by Elana Amsterdam cookbook author, "The Gluten-Free Almond Flour Cookbook" for the Almond Board of California
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