Busch Family Foods

2 1/2 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup grapeseed oil

1/2 cup agave nectar

1 Tbs vanilla extract

1/2 cup coarsely chopped dark chocolate (73% cacao)

 

Preheat the 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 almond flour mixture until thoroughly combined.  Fold in the chocolate, then refrigerate the dough for 20 minutes.  Spoon the dough 1 heaping Tbsp 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 7-10 minutes, until lightly golden.  Let the cookies cool on the baking sheets for 20 minutes, then serve warm.