We love these, and they're gluten free
and egg-free. If you need to make them without casein, just use your
favorite butter subsitute instead of the butter.
2 1/2 cups almond flour*
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup agave nectar
1 Tablespoon vanilla extract
1/3 cup chocolate chips
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
In
a large bowl, mix almond flour, salt and baking soda. Cut in cold
butter until it makes small crumbs. Stir in agave, vanilla and
chocolate chips. Drop by heaping spoonfuls onto cookie sheet, pressing
down each one with your palm. Bake 9-11 minutes, until golden .
Let cookies cool on baking sheet for 20 minutes, until set.
* For these to
turn out well, you need very finely ground almond flour, finer than the
kinds sold at most health food stores. We buy ours at nuts.com.
