Mom's Almond Flour Chocolate Chunk Cookies

Over the past eight months I have been cutting out grains, processed sugar, and dairy from my diet. These types of foods cause inflammation in the body which contributes to all sorts of problems from acne to allergies. Because I love food, it's been important to me that I still eat great tasting food. This has led me on a culinary adventure as I've discovered new, healthier ways to make old favorites. Chocolate is a particular weakness of mine. Fortunately for me, cocoa itself is a super food. It's the sugar, white flour, and other processed food usually added to chocolate that make it unhealthy. All you have to do is swap these bad foods with good substitutes, and dessert is no longer a craving that must constantly be denied and fought.

Recently my mother called me raving about a new recipe she had just tried. I've always loved chocolate chip cookies, but the ones I used to make were made of sugar, butter, and white flour. These substitute honey, coconut oil, and almond flour. The result is a tasty treat that doesn't leave you feeling guilty after licking the bowl and eating two or three once the cookies come out of the oven.

• Almond flour is gluten-free.
• It's low in carbohydrates.
• Almonds are a good source of fiber.
• They do not raise your glycemic index.
• Almonds are full of vitamins and minerals like magnesium, potassium, and even calcium.

• Almond flour can be found at most grocery stores, but if you want to save a few dollars you can make your own. Almond flour can cost anywhere from $8-$12 a pound, but you can usually find raw almonds in the bulk section for closer to $6.00. A pound of almonds will make a pound of almond flour.
• If you don't mind paying a few extra dollars, get the virgin because it isn't refined with harmful chemicals.
• I like to use local honey because of the health benefits including allergy relief. Also it's always great to support your local economy.
• While any bar of dark chocolate will do, I like the Endangered Species brand because it is certified gluten-free and delicious. I have only tried the plain dark chocolate in these cookies, but I'm positive any flavor would be wonderful!
• I like to buy cage-free eggs. It makes me happy to know that the chickens whose eggs I am so greatly enjoying were also happy.
• I have recently switched to rock salt because it contains more trace elements than refined table salt.

The only ingredient that needs any prep is the chocolate bar. Simply place it on a chopping board and whack away until the chocolate pieces are the size you want. The most difficult part of this step is not eating the chocolate before it even makes it in the mixing bowl.

Once you have all your ingredients measured, dump everything into a mixing bowl. I have a Kitchen Aid that I love. It does all the work for me! I recommend double checking that you have included all ingredients. Nothing is worse than looking at a batch of crispy, flat cookies and realizing you forgot an egg.

Once your dough is thoroughly mixed, used a cookie scoop or teaspoon and place the cookies evenly apart on a greased pan. I am currently using olive oil spray, but I prefer coconut oil spray. I just haven't been able to find it locally yet.

The oven needs to be set at 375º F. Bake cookies until they no longer appear doughy in the middle and are the slightest bit crispy looking on the outside. Because of the almond flour, they are going to be a little flatter than a traditional chocolate chip cookie. For the first batch I would not leave the oven because it only takes around 6-8 minutes for these to bake.

These cookies are fantastic right out of the oven. The almond flour creates a delicious grainy texture which combined with gooey chocolate chunks leads to awesomeness in your mouth. If you want to go really crazy, you can make some chocolate icing and put a thin layer on top. Since I am chocolate fiend, this added touch put these cookies straight to the top of my favorite desserts.

Icing- whip all ingredients together

• 1/2 cup Earth Balance Butter
• 1/2 cup cocoa
• 1/3 cup honey