Agave Nectar Recipes
Elana's Chocolate Chip Cookies
Elana’s Chocolate Chip Cookies
Makes 30 cookies
Sweetness: medium
These moist, chewy cookies travel well and are my go-to treat for potlucks and picnics. A scoop of vanilla ice cream between two of these cookies makes a fabulously rich ice cream sandwich.
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
1 tablespoon vanilla extract
1/2 cup coarsely chopped dark chocolate (73% cacao)
Preheat the oven to 350°F. 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 almond flour mixture until thoroughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes. 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.
“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.” The book is available wherever books are sold.