I saw this recipe a while ago on Recipe Girl and I've been meaning to try it for the longest time so I did.
These are pretty good cookies. They're different, obviously, from the usual chocolate chip cookie but being gluten-free and vegan, you can't go wrong. They're really chewy and remind me a bit of a macaroon which is strange but good nonetheless.
Riley and I have a week off school so this is just the beginning of a lot of baking!
Adapted from Recipe Girl
1 cup almond flour (we just ground up some whole almonds-nothing special)
1/4 tsp. baking soda
1/8 tsp. salt
2 Tbsp. canola oil
2 Tbsp. agave nectar
1/2 tsp. vanilla extract
1/4 cup vegan semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats
2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
3. Drop dough by level teaspoonfuls (literally- a teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.
Yield: 24 little cookies