© elanaspantry.com
You'll Need:
- 2 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ¼ cup agave nectar
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup dark chocolate chips
- In a large bowl, combine almond flour and salt
- In a smaller bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Chill dough in freezer for 30 minutes
- Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick
- Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
- Bake at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
- Cool for ½ hour
- In a small saucepan, melt chocolate over very low heat, stirring continuously
- Remove saucepan from heat and one by one, dip cookies into chocolate
- Set cookies to cool on a parchment lined baking sheet --refrigerate if necessary to harden chocolate
- Serve
Makes 24 cookies
