Gluten-free chocolate chip almond cookies

Six years ago today, I met my sweetie for coffee for the first time. We had met two months before, seen each other a few times, but hadn’t yet clicked. The last time I saw him was at a holiday party I hosted at my apartment, where he accidentally left his scarf behind. The coffee meetup was meant as a way to return his scarf. I can still remember that timid, getting-to-know-you conversation over steaming cups of chai tea lattes and his cute reaction when I gave him a bag of homemade cookies.

Exactly two years later on that day, we held hands on a private beach in St. Lucia and professed our lifelong commitment to each other.

I still believe it was the cookies that led his heart to mine.

Happy anniversary, darling.

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Gluten-free chocolate chip almond cookies

Yield: 22 to 24 mini cookies

Ingredients:

• 2 cups almond meal
• 2 tbsp flax meal
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup melted coconut oil
• 3 tbsp pure maple syrup
• 2 tsp pure vanilla extract
• 1/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350F and line a large cookie sheet with parchment paper or Silpat.
2. In a large bowl, whisk together the almond meal, flax meal, baking soda and salt.
3. In another bowl, whisk together the coconut oil, maple syrup and vanilla extract.
4. Pour the liquid mixture into the bowl with the dry mixture and stir to combine. Stir in the chocolate chips.
5. Press the dough into small balls (I used a small cookie scooper) and place on the prepared cookie sheet. Use the bottom of a glass to flatten the cookies into disks. Bake at 350F for 8 to 10 minutes. Allow to cool completely. Store in an air-tight container at room temperature.

Recipe adapted from my flourless almond ginger cookies.