Chocolate Espresso Cookies

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.

In a large bowl, mash together the butter, brown sugar and agave nectar with a fork. Mix in oil, egg and vanilla until well combined.

In a medium bowl, mix together flours, cocoa powder, espresso powder and salt.

Add the dry ingredients to the wet and mix until combined. Stir in chopped chocolate and nuts (if using).

Using a tablespoon, scoop the batter onto the cookie sheet. Bake until the cookies are just set, about 12 minutes. Place the cookie sheet on a rack to cool.

Store the cookies in an airtight container at room temperature. They should keep for about 4 days. You can also place them in the freezer.