2 c. blanched almond flour
1/2 t. baking soda
1/4 t. sea salt
1/4 c. Spectrum shortening
1/4 c. agave
1 T. vanilla
1/4 c. chocolate chips
Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper.
In a food processor, pulse together almond flour, baking soda, and salt. Add shortening, agave and vanilla and pulse until thoroughly combined.
Use a 1 T. scoop and place dough in rounds on prepared pans. Leave 2″ between cookies. Flatten slightly and push until slightly oval. Push 2 chocolate chips into cookies, pointed side down, to resemble 2 eyes.
Bake for 7-9 minutes until golden brown. Let cookies cool completely on baking sheets. Place cookies in freezer. Once frozen, store them in a large ziploc bag in the freezer, and serve frozen. Kids love them.
Adapted from Elana’s Pantry
