Ingredients
2 cups brazil nuts (packed with heart-healthy selenium)
1 1/2 cups of whole wheat pastry or spelt flour, sifted
1/8 tsp. of baking powder
1/4 tsp. of sea salt
1 cups maple syrup or agave nectar
1 tsp. vanilla extract
1/4 cup organic butter, softened
16 oz or one bag of chocolate chips (try Sunspire or Tropical Source chocolate chips for a healthier option)
Directions
Preheat oven to 350. Prepare cookie sheets by lining with parchment paper, or grease with butter. In a food processor, grind nuts to a course meal. Be mindful that you don't over process the nuts to a paste.
In a large bowl, combine nuts, flour and baking soda. Set aside.
In a medium bowl whisk together sweetener and softened butter until smooth. Add salt and vanilla and stir.
Combine wet and dry ingredients, being careful not to over mix as this produces a less tender cookie.
Chill dough at least one hour before baking.
Scoop dough by the tablespoon onto a parchment lined cookie sheet one inch apart and bake for 10-12 minutes.
Carefully slide cookies onto wire racks to cool.
