7 tbs butter, softened

½ cup agave nectar

1 large egg

1 tbs vanilla extract

1 ¾ cups whole wheat pastry flour

½ tsp baking soda

½ tsp sea salt

1 cup of chocolate chips

1 cup of chopped walnuts

Preheat your oven to 325degrees F.

Beat the agave nectar and butter until fluffy. Add egg and vanilla and mix well.  

Mix the dry ingredients in a separate bowl, then combine with the butter mixture.  Fold chocolate chips and walnuts into the batter. Drop by tablespoonfuls onto your cookie sheet (I recommend using parchment paper for ease).

Bake for 12 – 14 minutes until lightly browned – be careful not to overcook.

Enjoy!!  

 
Notes:

1) I recommend using organic ingredients whenever possible – better for you and the environment.

2) I adapted this recipe from Ania Catalano’s Baking With Agave Nectar cookbook; the original recipe calls for ¼ cup more agave nectar, barley & oat flours instead of whole wheat, pecans instead of walnuts, and the addition of cinnamon.

3) This recipe makes about 2 dozen cookies.  The photo I took only includes 4… because that’s all that was left by the time I got this recipe blogged.  :)