Chocolate Chip Cookies

*Note, I add2 dallops of Sour Cream.

Chocolate Chip Scones            Sweetness: medium
Prep: 20 minutes or less    Cooking: 12 to 17 minutes    Yield: 16 scones  

In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidants and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence.

2 1/2 cups blanched almond flour (I used Nuts On Line brand for this batch)
1/2 teaspoon sea salt (I used Redmond Real Salt)
1/2 teaspoon baking soda 
1/3 cup grapeseed oil (I used Tropical Traditions melted extra-virgin coconut oil)
1/4 cup agave nectar (I used honey)
2 large eggs 
1 cup coarsely chopped dark chocolate (73% cacao; I used Trader Joe’s gluten-free dark chocolate)

1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs.
3. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.
4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.