Description
Avoid overmixing your dough, using almond meal instead of almond flour, skipping the parchment paper, and overbaking. Each of these can lead to dry or dense cookies that miss the mark.
Ingredients
2½ cups blanched almond flour
½ tsp Celtic sea salt
½ tsp baking soda
½ cup grapeseed oil or palm shortening
½ cup agave nectar or honey
1 tbsp vanilla extract
½ cup chocolate chip
½ cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, baking soda, and sea salt until evenly combined.
- In a separate medium bowl, stir together the grapeseed oil, agave nectar (or honey), and vanilla extract until fully blended.
- Add the wet mixture to the dry and stir until you get a thick, moist dough.
- Gently fold in your chocolate chips and sliced almonds, ensuring even distribution.
- Scoop 1 heaping tablespoon of dough per cookie onto the lined baking sheet.
- Flatten each cookie slightly with the palm of your hand to help them bake evenly.
- Bake for 7–10 minutes, or until lightly golden on top.
- Let the cookies cool on the baking sheet for 20 minutes before removing they’ll set up and firm as they cool.
Notes
Avoid overmixing your dough, using almond meal instead of almond flour, skipping the parchment paper, and overbaking. Each of these can lead to dry or dense cookies that miss the mark.