I have made these cookies on two occasions and both times they were devoured in an alarmingly short period of time. Because, well...they are awesome. So if you want to fill your face with delicious, comfort food goodness without all the guilt associated with GMO infested goods, I suggest you make these cookies pronto!
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 agave nectar
1 tablespoon vanilla extract
1/2 cup dark chocolate (73% cacao) I used these gluten, dairy, nut, and soy free chocolate chips.
Preheat oven to 350 degrees. 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, and vanilla extract. Stir the wet ingredients into the dry until thoroughly combined. Fold in the chocolate and then refrigerate for 20 minutes. Spoon the dough onto the baking sheets, pressing them down with the palm of your hand to flatten, leaving 2 inches between each cookie. Bake for 7 to 10 minutes or until lightly golden. Let the cookies cool and then serve warm. Makes about 18 cookies.Gluten-Free Almond Flour Cookbook.
I confess. I ate way too many of these cookies, but the great part is I didn't experience any of the stomach pains that usually arise after I eat sweet treats. Gluten, dairy, and refined sugar free desserts are surprisingly delicious and most likely won't upset your stomach if you have a sensitive system like myself. You can still enjoy sweets without the setbacks associated with gluten and dairy intolerances! My story is proof of that! If you haven't read about my yeast free/paleo journey yet, you can do so here. Enjoy!