About this recipe:These gluten free cookies are made with low GI agave nectar, a natural fructose sweetener which is low on the Glycaemic Index. You can find it in larger supermarkets and health shops.
Makes: 2 dozen cookies
280g ground almonds
1 pinch salt
1/2 teaspoon bicarbonate of soda
110ml rapeseed oil
110ml agave nectar
1 teaspoon vanilla extract
75g dark chocolate, chopped
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In a large bowl, combine ground almonds, salt and bicarbonate of soda. In a medium bowl combine rapeseed oil, agave nectar and vanilla. Stir wet ingredients into the almond mixture until thoroughly combined. Fold in chocolate chips.
Spoon dough 1 heaping teaspoon at a time onto a parchment lined baking tray, pressing down with palm of your hand to flatten. Bake in the preheated oven oven for 7 to 10 minutes, until lightly golden. Cool cookies on the baking trays for 20 minutes, then serve.