Combine almond flour, grapeseed flour, sea salt, and baking soda in a small bowl.
Stir together grapeseed oil, vanilla extract, coconut or agave nectar, and chocolate chips in a large bowl.
Slowly mix the dry ingredients into the wet ingredients.
Form 1–2 inch balls and lightly press onto the parchment paper lined baking sheet (I used a 2" sized ice cream scoop to put the dough on the baking sheet.)
Sprinkle with a few grains of coarse sea salt, if desired.
Bake for 7–10 minutes.
Notes
Thank you Karen Schuppert for this delicious recipe! Check out Cook4Seasons on fb!