24 Servings
25 Minutes
Allergens
Preheat oven to 325° F. Line a cookie sheet with Gefen Parchment Paper.
In a medium bowl, whisk the egg with a fork until frothy. Add the oil, agave syrup and vanilla extract, and mix well. Add the almond flour and baking soda and mix with your hands until it is well combined into a soft dough. Add both kinds of chocolate chips and coconut, if using.
With wet hands, form 1” balls and place on the prepared cookie sheet. With wet palms, flatten each ball into a cookie (these cookies won’t spread as they bake). Bake at 325° F for 12 to 15 minutes, until just golden on top and browning at the edges.
