I’ve been making these since 6/25/2012 and I’ve probably made over 100 batches by now. They were the first good gluten free baked good I ever made and they remain a standout.

Ingredients

  • 1/3 cup grapeseed oil
  • 1/4 cup agave nectar

  • 2 large eggs

  • 2.5 cups blanched almond flour
  • 1/2 tsp sea salt
  • 1/2 cup diced pecans
  • 1/2 cup ghiradelli milk chocolate chips
  • 1/2 tsp baking soda

Steps

  1. Preheat oven to 300.
  2. In standing mixer combine (in this order) eggs, oil, agave nectar and mix well.
  3. Add almond meal, sea salt, baking soda. Mix well.
  4. Add pecans and chocolate. Mix well. Put on cookie sheet on parchment paper.
  5. Bake at 300 for 22 minutes.