Â½ cup almond oil
Â½ cup agave nectar
1 tsp. vanilla
3 cup unsweetened applesauce
dash of salt
1 tsp. baking soda
1Â½ cups almond flour
1Â½ cups rice flour
3 tsp. xanthan gum
2 tsp. cream of tartar
1 cup gluten-free chocolate chunks
With a whisk, stir together almond oil and agave nectar. Add vanilla, applesauce, salt, and baking soda. Gently fold in almond flour, rice flour, xanthan gum, cream of tartar, and chocolate chunks.
Drop by small cookie scoop onto parchment paper and bake at 350 degrees for 8-10 minutes, or until edges are slightly golden. Remove from oven and cool completely.
Variation: for chocolate batter, add½ cup gluten-free cocoa and increase almond oil to¾ cup.
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