Preheat oven to 325°F. (Note: this recipe works best if you have a food processor.) Grind up the nuts in the food processor until finely ground. Transfer to a large bowl. Stir in the oats, baking powder, cornstarch and salt. Make a well in the center of the mixture; add oil, agave, eggs and vanilla. Stir until completely combined. Fold in the chocolate chunks.
Scoop out dough to create balls that are about 2 tablespoons. Place on a parchment lined or greased cookie sheet. Press gently with hand to flatten balls.
Bake 20 minutes or until cookies are light golden brown on the edges. Let cool completely on a wire rack before serving. Store covered in the refrigerator for 5 days or up to 2 weeks in the freezer.
Recipe adapted from Martha Stewart Living Magazine.