Almond Chocolate Chip Cookies
2 cups raw almonds
1/4 finely ground flax seed
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup agave
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/4 teaspoon almond extract
1/2 cup dark chocolate chips
1 tablespoon water if necessary
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a food processor, blend almonds, flax seeds, baking soda and salt. Grind until it forms a fine crumble the consistency of cornmeal. Make sure there are no large almond pieces.
Add chocolate chips. If your chips are large, pulse them to break them up a bit.
Add agave, coconut oil, vanilla and almond extracts and grind in food processor until combined and mixture pulls away from the edges. If it is too dry and crumbly, add water a teaspoon at a time to get the mixture to stick together.
Use a tablespoon to measure and roll into balls. Spread out about 2 inches apart on cookie sheet. Wet the palms of your hands and press down to flatten to 1/4 inch thickness.
Bake for 8-10 minutes. Rotate the sheets halfway. Let cool completely.