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200g almond flour
100g gluten-free whole oats
1g baking soda
2g baking powder
2g kosher salt
0.5g xanthan gum
30g slivered almonds, lightly toasted
120g mini dark chocolate chips
80g olive oil
90g agave syrup
Heat the oven to 300 degrees F. In a stand mixer, with the paddle attachment, mix the dry ingredients together. Add the liquid ingredients and paddle until well combined. Scoop cookies firmly with an ice cream scoop onto a parchment-lined sheet pan. Flatten each mound of cookie dough fully with the palm of your hand. Bake cookies for 8 minutes, or until golden brown. Store in an airtight container or eat right away!
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1st Keep
 katannwro
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