Description

Gluten free chocolate chip cookies - you can try substituting other gluten free flours - I have had success with using a combination of almond and coconut flour - but use caution! Due to the high fiber content of coconut flour, the mixture will be drier.

Ingredients

1/3 Cup coconut oil or butter
1/3 Cup agave syrup (you can also use brown sugar, honey or similar sweetener)
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
3 Cup almond meal
1 Cup chocolate chips
1 Cup nuts (optional)

Directions

Cream oil and agave Add eggs and vanilla

Combine salt, baking soda, and almond meal

Combine the dry ingredients with the oil/agave/egg/vanilla mixture

Stir in chips and nuts

Drop by teaspoons onto a parchement paper lined or oiled cookie sheet and bake for 10-12 minutes at 325 (convection) 350 (conventional) oven. These can be made into bars as well!