Just in time for the holidays, my Canadian friend Sheri is doing a cookie swap over on her blog. She shared her peanut butter cookie recipe here. My donation to the cookie swap is this gluten free chocolate chip cookie recipe from The Gluten Free Almond Flour Cookbook. Won't you join us?
Of course I won't be doing the baking. I don't bake. I hate to bake. The Lizard King and Princess, however, love to bake. In fact they will be doing a lot of baking tomorrow. I can hardly wait!!!
And now, without further ado...
Elana's Chocolate Chip Cookies
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil (we use butter)
1/2 cup agave nectar (we use honey)
1 tablespoon vanilla extract
1/2 cup coarsely chopped dark chocolate (73% cacao)
Preheat over 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 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 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.