2 3/4 cups blanched almond flour
1/2 teaspoon sea salt / or Pink Himalayan salt
1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 cup grapeseed oil /or coconut oil
3/4 cup agave nectar / or honey
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (73% cacao) 
/ or chocolate chips
1 cup dried fruit-juice-sweetened cherries/ or dried cranberries

-Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

-In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

-Let these lovely cookies bake for no more then 15 minutes , the book says 10-15 minutes. I have baked them many times and 15 minutes seems to be the magic number.
-As you can see in the recipe I have added or suggested other 
ingredients that can be use in the original ingredients place. 

Aguava >Honey
Cherries > Dried  Cranberries
Grape seed oil > Extra Virgin Coconut Oil  
Sea salt> Pink Himalayan salt  

Enjoy these cookies :) everyone I make them for just loves them