I’ve been planning to bake these cookies for ages. I can’t remember where I got the recipe, it has been quite a while, and I would love to refer to the actual source but couldn’t find it… Since I am crazy for almonds I’ve been keeping it for all this time and finally I made it! And wow, what a nice surprise, super easy and healthy and yummy!
It took me a special trip to Bulk Barn to buy the ground almond (or almond flour) but it was so worth it!
No regular flour needed, it is a type of mini cookies that is very filling and perfect with a shot of espresso or a cup of tea, just one cookie for me, please! No, maybe two, but that’s all, they are pure almond and although they are tiny, there is no lack of flavor and texture.
It was the first time I baked with the ground almond and also with Agave nectar, which is a natural sweetener made from the agave plants that grow in the volcanic soils of Southern Mexico.
The carbohydrate in agave nectar is reputed to have a low glycemic index, which provides sweetness without the blood sugar spike that most sweeteners cause, which is always what I look for in diabetes friendly ingredients.
This recipe would also work with honey.
My idea for next time is to bake them with little pieces of dates or dried figs, I can see this version will be perfect for my Christmas baking this year.
Flourless almond and chocolate chips cookies
1 cup almond flour
1/4 tsp baking soda
1/8 tsp salt
2 tbs canola oil
2 tbs agave nectar (or honey)
1/2 tsp vanilla extract
1/4 cup semi-sweet mini chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, baking soda and salt. In another bowl, mix together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
Drop dough by level teaspoonfuls (literally- a teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.
Enjoy and thanks for stopping by!