Vanilla Almond Cookies with Dark Chocolate Chunks

GLUTEN-FREE   |  GRAIN-FREE   |  DAIRY-FREE  |  VEGAN

I don't eat cookies very often, so when I do, they better be good. These cookies aren't only good, they're good for you, in moderation of course. They're full of antioxidants, healthy fat, and fiber, and because I substituted ground almonds for flour, they're naturally grain- and gluten-free.

This recipe can be a starting point for some exciting variations. You can substitute half of the chocolate (or all of it) for other add-ins like unsweetened coconut flakes, dried tart cherries, cacao nibs, and/or chopped nuts.

For dairy-free cookies, replace the butter with an equal amount of coconut oil. To make them vegan, also substitute maple syrup for honey.

Yield: 24 cookies

Ingredients:

• 1 stick of butter (1/2 cup or 8 tablespoons), cut into cubes and allowed to come to room temperature
• 2 cups almond meal (finely ground almonds)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup of honey
• 1 tablespoon vanilla extract 
• 3.5 ounces of 85% dark chocolate, roughly chopped

1. Preheat the oven to 350F and cover two baking sheets with parchment paper.
2. In a food processor, pulse together the almonds, salt, and baking soda. Add the room-temperature butter, honey, and vanilla. Continue pulsing to combine the ingredients thoroughly.
3. Transfer the dough to a mixing bowl. Stir in the chopped dark chocolate.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheets and bake until cooked through, about 12 to 15 minutes. Do not over-bake.
5. Remove the cookies from the oven and allow them to cool to room temperature on the baking sheet. 
6. Serve the cookies immediately or store them inside an air-tight glass container until ready to eat.