Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons salted butter
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 4 oz. dark chocolate, chopped in chunks
  • finishing salt for topping

Instruction

  • Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
  • Once softened, whisk in the agave nectar and vanilla until combined.
  • Add the blanched almond flour and salt to the bowl.
  • Use a rubber spatula to fold everything together until combined.
  • Chop the chocolate bars into chunks.
  • Fold the chopped chocolate into the cookie dough.
  • Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log.
  • Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
  • Fold the paper or foil around the dough and freeze overnight.
  • Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
  • Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
  • Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
  • Sprinkle the cookies with a finishing salt. This one is my absolute favorite to finish desserts and dishes with.