2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup oil
1/2 cup agave nectar
1 tbsp vanilla extract
1/2 cup chopped dark chocolate*
Preheat oven to 180 degrees. Line 2 baking trays with baking paper.
In a large bowl, combine the almond flour, salt and baking soda.
In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, then place the dough in the fridge for 20 minutes.
Spoon a heaped tablespoon onto the tray and press down firmly with your hand to flatten.
Cook for about 20 minutes or until slightly golden. Leave to cool before serving.
*These biscuits will be sugar-free if using vegan chocolate like the Loving Earth brand or my hubby's own raw chocolate.
This recipe is from Elana's Amsterdam's 'Gluten-Free Almond Flour cookbook'. Check out her blog too - there's lots of other recipes suitable for those with allergies.