These yummy-in-the-tummy chocolate chip cookies would be ideal for school children with an allergy to gluten.

In this recipe, regular flour is replaced with almond flour. With school days just around the corner, it might be a plan to bake up a batch or two and store in a tightly covered tin to pack for lunches on hectic mornings.

Chocolate Chip Cookies

625 ml (2 1/2 cups) almond flour

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) baking soda

125 ml (1/2 cup) grapeseed oil

125 ml (1/2 cup) agave nectar

15 ml (1 tbsp) vanilla

125 ml (1/2 cup) dark chocolate chips

125 ml (1/2 cup) sliced almonds

In a large bowl, combine almond flour, salt and baking soda. In a medium bowl, combine grapeseed oil, agave and vanilla.

Stir wet ingredients into almond flour mixture until thoroughly combined. Fold in chocolate chips and almonds.

Spoon dough 15 ml (1 tbsp) at a time onto a parchment paper-lined baking sheet, pressing down with a fork to flatten.

Bake for 7 to 10 minutes, until lightly golden. Let cookies cool on baking sheet for 20 minutes. Store in an airtight container.

Makes 24 cookies.

Nutritional information per serving (values have been rounded to nearest whole number): 101 calories, 8.5 g fat, 1 g saturated fat, 2 g protein, 4 g carbohydrates, 1 g fibre.

Source: Almond Board of California,