Double Chocolate Agave Whole Wheat Cookies - cooking recipe

Ingredients

1/3 cup agave nectar
3 tablespoons butter (softened)
1/2 teaspoon vanilla extract
1 egg white (or 3 tablespoons pasteurized liquid egg-whites)
1 cup whole wheat flour
1 teaspoon baking soda
3 tablespoons cocoa powder
1/8 teaspoon sea salt
1/4 cup dark chocolate chips

Preparation

Mix softened butter and agave until completely mixed together, no chunks of butter should be left.
Add in vanilla and egg whites and mix again until all mixed together.
Then add in whole wheat flour, baking soda, salt and cocoa powder, mix slowly at first and then mix on med-high until all mixed together.
Then hand stir in chips.
Next, on a cookie sheet spoon out about a tablespoon of cookie mix and drop on pan. (I use the pampered chef tablespoon scoop that works great). Don't mash them down just leave them in a ball.
Cook them in a preheated oven at 375 degrees for 7 MINUTES only. Do not overcook. As soon as you take them out of the oven, take a small spatula and flatten them to about 1/2\" thick. This helps get rid of the cakiness of the cookie and gives them more of a cookie texture.
They are awesome if you put them in the fridge before you eat them. Store in an airtight container in the fridge.