Gluten Free Chocolate Chip Cookies

• 2 tbsp. coconut oil
• 3 tbsp. organic blue agave
• 1 tsp. pure vanilla extract
• 1 large egg
• 2 c. almond flour
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 c. dark chocolate baking chips

Preheat oven to 375°. Line a baking sheet with parchment paper.

Add the coconut oil to a large bowl. If the oil is hard microwave for a few seconds until softened, but not melted. Add organic blue agave, pure vanilla extract and egg. Mix well until all are combined.

In a medium bowl, stir together the almond flour, baking soda and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon or fork until combined. Stir in dark chocolate baking chips.

Use a cookie scoop or tablespoon to drop dough onto prepared cookie sheet spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Cookies keep well in an airtight container at room temperature for 4-5 days.

These cookies are Paleo friendly!!