Almond Chocolate Chip Cookies

Preheat oven to 350. Line 3 large baking sheets with parchment paper. Mix 1 cup almond flour, 1/4 tsp baking soda, and 1/4 tsp salt in medium bowl. Whisk 2 Tbsp canola oil, 2 Tbsp amber agave nectar, and 1/2 tsp vanilla extract in small bowl. Stir agave mixture into almond flour mixture until blended. Stir in 1/4 cup bittersweet or semisweet chocolate chips and 1/4 cup sliced almonds. Drop dough by teaspoonfuls onto each baking sheet, 2 inches apart. Bake 1 sheet of cookies until golden, 7-8 minutes. Let cool on sheet on rack 5 minutes. Transfer cookies to racks and let cool completely. Repeat with remaining cookies.