Chocolate Chip Cookies

These ended up being all stars in my house. This one batch made exactly 24 cookies and they were gone within a day or two. Not very sweet, soft on the inside with a little crisp feeling on the outside. Even the boys, who say they don't like anything with nuts, ate these like there was no tomorrow. Everyone has already asked me to make another batch. I believe these are Paleo/Gluten Free, but if I'm wrong let me know.

Chocolate Chip Cookies

2-1/2 cups raw almonds
1/2 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil
2 eggs
2 Tbls maple syrup
1 tsp vanilla
1/2 cup semi-sweet chocolate chips

Put 1 cup of almonds at a time into the Vitamix and process on high for 15-30 seconds until you get almond flour. Put the processed almond flour into a mixing bowl and keep going until you've finished with all the almonds. If there are any chunks left, just throw them back into the Vitamix and/or leave them in the bowl and have some crunch in your cookies. Add the salt and baking soda to the almond flour and mix. Add the coconut oil as a solid or liquid and mix well (try to squish all the chunks of coconut oil so it's spread evenly throughout the dough). Add the eggs, maple syrup and vanilla and stir until everything is combined. Finally, throw in the chocolate chips (1/2 cup or maybe even a little extra) and evenly distribute throughout the dough.

I used a 1 inch cookie scoop and got 24 cookies. I put them on aluminum cookie sheets and squished the tops flat a bit (like if you were making peanut butter cookies). Cook at 325 degrees for about 15 minutes. Remove from cookie sheets immediately and try to wait until they're cool enough before everyone starts noshing. They're not too sweet, so you can even treat yourself for breakfast or snack time.