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Ingredients

2 ½ cups blanched almond flour 2 tablespoons blanched almond flour 5 ounces vegan chocolate chips ½ teaspoon Celtic sea salt ½ teaspoon baking soda 9 tablespoons grapeseed oil ⅓ cup agave nectar 2 teaspoons agave nectar 1 tablespoon vanilla extract

Nutrition Info

202.3 calories carbohydrate: 12.1 g cholesterol: : - fat: 17 g fiber: 3 g protein: 3.9 g saturatedFat: 2.9 g servingSize: - sodium: 75.5 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

20 cookies

I developed a dairy-free, gluten-free chocolate chip cookie recipe. This updated classic is one of my favorites.