Flour-Free Chocolate Chip Cookies

I ran out of Kirkman Labs Pea Protein Powder this weekend and needed to bake snacks for the coming week for Doodle. I decided to snoop through my pantry for an alternative protein source for chocolate chip cookies. I dug out a jar of Almond Butter and decided to give it a try. I had made Peanut Butter cookies for the KId Friendly ADHD and Autism Cookbook and decided to adapt the recipe with Almond Butter and Agave Nectar. The original recipe called for a cup of Brown Sugar and I try to avoid using sugar in most of my baking. I substituted Agave Nectar for the brown sugar and came up with the following recipe.

Flour Free Chocolate Chip Cookies

1 14 oz jar of Almond Butter
1/2 cup Agave Nectar
1 Egg
1 Teaspoon Baking Soda
1 Cup Dairy Free Chocolate Chips
1 Teaspoon GF Vanilla

1. Heat oven to 350 degrees.
2. Place Almond Butter in a medium sized bowl and blend at high speed for 2 minutes.
3. Add Agave Nectar, Egg, Baking Soda, and Vanilla. Blend on high speed for 2 minutes.
4. Stir in Dairy Free Chocolate Chips.
5. Refrigerate dough for 10 minutes.
6. On a greased cookie sheet, place spoonfuls of cookie dough 1-2 inches apart. Place in heated oven and bake for 9 minutes or until light brown.
7. Remove from oven and cool on cookie rack. Dip in glass of dairy free milk and enjoy!

Makes 2 dozen cookies.