Transfer the contents from the food processor to a mixing bowl and stir in the dry ingredients from the first bowl. Then fold in the chocolate chips.
Use a scoop to scoop the batter into small balls to place on to the prepped cookie sheet. Add additional chocolate chips if desired.
Bake these cookies for 15 minutes or until they are done baking. When they are done they will still be soft. If unsure, try moving a cookie and if it feels like it is holding its shape then they are done. Allow the cookies to sit on the baking sheet for a few minutes before removing.
I mentioned that these cookies are made with canola oil, which is both vegan and friendly to the Mediterranean diet. Vegan only folks can use melted coconut oil instead.Also mentioned was that these cookies are not sweetened with sugar.This recipe is sweetened with agave nectar. Feel free to substitute this with maple syrup or your favorite liquid sweetener. Read the label to make sure that it will measure 1:1 with maple syrup or agave.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!