Peanut Butter Chocolate Chip Cookies...NO Sugar, NO Grains, NO Dairy..and still super TASTY!

I guess you can say I'm on a roll.  This is my third post in three days!  Go me!  Actually, I'm excited about blogging, so excited I've neglected work stuff...like Quick Books.  Oh well.  Hopefully I'll catch up soon.  For now, it's cookie time!  Yes, I did eat one...or two...or maybe even three...oops!  ; )

There are a few ingredients in these cookies that you may not have ever worked with before, especially in baking:

1. Agave Nectar:  I purchase raw, organic agave nectar from a local store called Bread Beckers at only $10 for 44 ounces.  Here's the brand I buy:  http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Raw_Blue_Agave.html
2. Almond Flour:  I make my own, since the already ground stuff is so much more expensive.  It's easy to make: put raw almonds in a food processor and grind for 15 to 30 seconds or until it's a meal texture.  Do not overgrind or you could possible make almond butter.  If you chose to buy the flour, I've heard Trader Joe's has the best price on almond flour.
3. Coconut Flour:  This is a new one for me.  It has a strong coconut taste.  Use it in small quantities with other flours.  I learned that lesson real quick.  You can buy coconut flour at Harry's/Whole Foods and possibly a local Kroger or Publix, in the organic section...

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter
1/2 cup agave nectar
2 eggs
2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 to 2 cups chocolate chips, based on your likings

If you need to, make your almond flour in the food processor and set it aside.

DO NOT PREHEAT YOUR OVEN YET.  I'll explain why in a minute.

In a kitchen aid mixer or a food processor, combine the peanut butter, agave and eggs until incorporated together.

In a separate bowl combine the flours, powder, soda and salt.  Add these dry ingredients to the wet ingredients.  mix just until combined.

Then, add the chocolate chips and mix or pulse just enough to incorporate those in, too.

Using a small ice cream scoop or a a large spoon, drop the dough onto a stone or cookie sheet of your choice (don't forget the grease the sheet if you aren't using a stone).

Put the stone/cookie sheet, with the drops of cookie dough on it, in the fridge.  This will help the cookies set well and bake without spreading and flattening.

NOW, preheat your oven to 350 degrees.  When the oven reaches 350 degrees, take the cookie sheet out of the fridge and put it in the oven.  Bake for 12 minutes.  When you take them out of the oven you may have to let them rest on the cookie sheet a few minutes before you are able to transfer them to a cooling rack or a piece of wax paper.

I put the remaining cookie dough in the fridge to rest until the first batch is done and I'm ready to bake my second batch.

This will make about 24 cookies.