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Export 4 ingredients for grocery delivery
Step 1
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).
Step 2
Once softened, whisk in the agave nectar and vanilla until combined.
Step 3
Add the blanched almond flour and salt to the bowl.
Step 4
Use a rubber spatula to fold everything together until combined.
Step 5
Chop the chocolate bars into chunks.
Step 6
Fold the chopped chocolate into the cookie dough.
Step 7
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.
Step 8
Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
Step 9
Fold the paper or foil around the dough and freeze overnight.
Step 10
Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
Step 11
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.
Step 12
Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
Step 13
Sprinkle the cookies with a finishing salt. This one is my absolute favorite to finish desserts and dishes with.
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