2 ½ cups blanched almond flour or Gluten-Free flour mix from Bulk Barn or Bob's Red Mill
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil - or 1/4 cup grapeseed oil and 1/4 cup apple sauce
1 tablespoon vanilla extract
½ cup agave nectar
1 cup vegan chocolate chips - try Camino or carob from Bulk Barn, may want to check if they're soy-free if you're looking for that
Combine dry ingredients in a large bowl
Create a little well in the dry ingredients and add wet ingredients. This way you only use one bowl!
Mix wet ingredients into dry
Form balls (about walnut size, maybe bigger) and press onto a parchment paper lined baking sheet. What I do is use a little cookie scoop, it's like a mini ice-cream scoop, then I flatten the scoop with a back of my spoon or just use my clean palm.
Bake at 350° for 7-10 minutes
Cool for five minutes on cookie sheet on top of oven before moving to cooling rack.
Enjoy! This recipe makes about 12-18 cookies depending on how big you make them.