A friend of mine gave my kids the cookies and they LOVED them! So I got the recipe from her and thought I’d share it with everyone who aim for gluten and/or grain free diet. Plus this recipe is good for people/kids who are allergic to eggs, since it calls for no eggs.
The only thing that I personally do not like about the recipe is that it calls for agave (which contains more free fructose that even high fructose corn syrup), so I am definitely planning on substituting agave with a combination of birch bark derived xylitol, coconut sugar and drops of stevia to enhance the sweeteners. Honey might be a better option, too though it too has plenty of free fructose.
So here is the recipe:
2 1/2 cups of Blanched Almond flour
1/2 teaspoon of celtic salt (himalayan or sea salt can be used instead)
1/2 teaspoon of baking soda
1/2 cup of oil (coconut, avocado, olive or grapeseed)
1 tablespoon of vanila extract
1/2 cup of agave (as I said, I will definitely substitute this one with less harmful sweeteners)
1 cup of dark chocolate chips (73% cocoa or more)
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients into a smaller bowl.
3. Mix wet ingredients into dry.
4. Form 1/2 inch balls and press onto a parchment lined baking sheet
5. Bake at 350 degrees for 7-10 minutes.
6. Cool and serve.