This gluten-free version of the ultimate classic chocolate chip cookie is made from almond flour and speckled with sliced almonds.

Easy to make and even easier to eat, enjoy for dessert or use as a post-workout snack to boost your energy.

Almond Chocolate Cookies

625 ml (2 1/2 cups) almond flour

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) baking soda

125 ml (1/2 cup) grapeseed oil

125 ml (1/2 cup) agave nectar

15 ml (1 tbsp) vanilla

125 ml (1/2 cup) dark chocolate chips

125 ml (1/2 cup) sliced almonds

Heat oven to 180 C (350 F). Line baking sheets with parchment paper.

In a large bowl, combine almond flour, salt and baking soda.

In a medium bowl, combine grapeseed oil, agave and vanilla. Add to almond flour mixture and mix until thoroughly combined. Fold in chocolate chips and almonds.

Spoon dough one heaping tablespoon at a time onto baking sheet and press down to flatten. Bake for 7 to 10 minutes, until lightly golden. Let cookies cool on baking sheets for 20 minutes.

Makes 24 cookies.

Nutrition information per cookie: 132 calories; 12 g fat (1.5 g saturated fat); 3 g protein; 6 g carbohydrate; 2 g fibre; 9 g cholesterol; 76 mg sodium.

Source: California Almonds,

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