Coconut Almond Chocolate Chip Cookies

I don't have much of a sweet tooth, but one of my favorites is Almond Joys.  Since I'm going gluten free for now, I stocked up on brown rice flour and almond meal.  As I was looking at my pantry I saw the bag of almond meal next to the coconut oil and decided I needed to do some experimenting.  I started with a chocolate cookie base, eggs, a fat, etc. and built it from there.  The result was a delicious cookie that I can't stop eating.  Unfortunately, I got so into the experimenting, I forgot to write down what I put in it.  Luckily, I loosely remembered and made a second batch tonight writing it down this time.  And I must say, batch two was even better!  Almondy, coconutty, chocolatey goodness, even better than an Almond Joy!

Coconut Almond Chocolate Chip Cookies

1 cup brown rice flour (you may sub any flour you wish here)
1/2 cup almond meal
1 tsp baking soda
1 tsp baking powder
1/4 cup unsweetend ground coconut
1/2 tsp sea salt
1/4 of a cup of oats
2 large eggs
2 TB dark agave syrup (3 TB if you have a sweet tooth)
3 TB melted coconut oil
1 TB melted butter
2 tsp of vanilla
1/2 cup dark chocolate chips or carob chips (preferably grain sweetened, but and kind will do)

Prehead oven to 375 degrees.

In a large bown, blend together all dry ingredients.  Once mixed, start adding the wet ingredients in the order above, mixing with each addition until just combined.  Fold in chocolate chips.

Spoon onto an ungreased cookie sheet, in about 2 TB balls.  Press slightly to flatten.  This should make about 15 cookies. 

Cook for about 9-11 minutes, until lightly browned.  Remove from the oven and place cookies on a cooling rack.  Enjoy!