5 oz (1 1/4 cups) very finely ground Honeyville blanched almond flour
1/4 teaspoon celtic salt
1/4 teaspoon baking soda
1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water)
1/8 cup grapeseed oil
1 tsp vanilla extract
1/4 cup 63% dark chocolate chips. (If you use anything more than 63% the cookies will not be as sweet and you will notice a bitter dark chocolate taste, I used 72% and wished I just splurged with the 63%.)
Heat oven to 325.
Mix almond flour, salt, and baking soda well. In a small bowl, mix agave nectar or honey mixture, grapeseed oil, and vanilla. Combine wet and dry ingredients, mixing well. Add dark chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape. Okay to be honest, I had to use a spoon to drop on the cookie sheet, did I do something wrong? No, I just should have added more almond flour or a bit of tapioca flour until I was able to ball the dough. SEE LIVE AND LEARN!
Make 16 – 20 small balls of cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes.