Servings: 12 - 14 cookies 1x
1x 2x 3x
Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
Once softened, whisk in the
agave nectar and vanilla until combined. Add the
blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.
Chop the chocolate bars into chunks.
Fold the chopped chocolate into the cookie dough.
Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log.
Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
Fold the paper or foil around the dough and freeze overnight.
Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
Sprinkle the cookies with a finishing salt.
This one is my absolute favorite to finish desserts and dishes with.
You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.