Chewy Chocolate Cookies

Bev B. (originally from Bev's sister)

3 cups blanched Almond flour

1/2 tsp. sea salt

1 tsp baking soda

1/2 c. arrowroot powder or cornstarch

1/4 c. unsweetened cocoa powder

1/2 grape seed oil or oil or butter

3/4 c. Agave Nectar or Sugar

1 Tbs. vanilla extract

Preheat oven to 350°

Line 2 large baking sheets with parchment paper or oil pan.   In large bowl, combine the almond flour, salt, baking soda, arrowroot powder and cocoa powder. 

In a medium bowl, whisk together the grape seed oil, agave nectar and vanilla.  Sit the wet ingredients into the Almond flour mixture until thoroughly combined.  Scoop the dough a scant 1/4 c. at a time onto the prepared baking sheets.  Leaving 2 inches between each cookie. 

Bake for 10-15 minutes, until the tops of the cookies look dry and start to crack.  Be careful not to overcook.  Let the cookies cool on the baking sheets for 30 minutes and spread with frosting just before serving.