Paleo Chocolate Chip Cookies
1 1/2 cups Honeyville Blanched Almond Flour
1/2 cup Guittard Dark Chocolate Chips (I admit this ingredient is not paleo)
1/2 tsp aluminum-free baking powder
1/4 tsp Real Salt
1/3 cup agave nectar
1 organic egg (Vegans: substitute 3 tbs water + 1 tbs ground flax seed soaked for 10 mins)
3 tbs coconut oil melted
1/2 tsp imitation vanilla or extract
Begin by preheating the oven to 325 degrees. Then proceed to melt coconut oil on stovetop. Continue by combining all dry ingredients in a medium bowl. Using a smaller bowl, crack egg and whisk until uniform in color. (Vegans: stir to combine soaked flax egg until uniform in color). Whisk in agave, vanilla, and melted coconut oil. Finally, combine wet ingredients with dry ingredients and mix together. Let chill in refrigerator for 15-30 minutes (can leave over night as well).
Cover a baking sheet with parchment paper. Drop dough onto parchment paper either by using a melon baller or a tablespoon measuring spoon. Cookie balls should be relatively smaller because they spread out quite a bit.
Bake in oven for 7-10 minutes. Cookie should look slightly doughy, but the bottoms will be browned. Let cool 10 minutes so that cookies can finish baking while cooling.
Makes about a dozen and a half cookies.