|Image from somethingsweetbykaren|
These are the best chocolate chip cookies I've made so far. They are adapted from the recipe for chocolate chip scones in The Gluten Free Almond Flour Cookbook by Elana Amsterdam.
Chocolate Chip Cookies
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 stick butter, melted
1/4 scant cup agave nectar
3 large eggs
2 teaspoons vanilla
1 cup chocolate chips
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, mix together the butter, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets. (I used my big cookie scoop.)
Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool on the baking sheets.
Eat 'em while they're hot!