2 1/2 blanched almond flour or almond meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 cup light agave nectar
1/2 cup chopped walnuts
1 1/2 ripe bananas, mashed
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry
Place bowl in the fridge for about an hour.
Bake at 350 degrees for 7-10 minutes
Cool and serve.
For an extra special treat, sandwich 2 cookies with your favorite ice cream.
Recipe adapted from Elana’s Pantry: Gluten Free and Vegan Chocolate Chip Cookies