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