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.