I also have a confession: I had a chocolate chip cookie for breakfast the other day. I also had an egg and piece of breakfast sausage, and then the cookie just sort of flew out of the container and landed in my hand. Before I knew it, I had bit off a piece and then another until I ate the whole cookie. It was the craziest thing (who knew cookies could fly, right?), but it has served me well to satisfy this sweet tooth I've been walking around with the last few days. Sometimes a mama needs a contraband cookie at 8 o'clock in the morning.
Chocolate Chip Cookies
2 1/2 cups almond flour Makes 24-30 cookies
1/2 tsp baking soda
1/2 tsp salt
1/3 cup oil (or melted organic shortening, butter or ghee)
1/4 cup honey or agave nectar
1 tablespoon vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, baking soda and salt. In a medium bowl, whisk together oil, honey (or agave), egg, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate chips. Chill dough in the freezer for about 10 minutes.
Scoop dough out about 1 tablespoon at a time onto the baking sheets. For flatter cookies, press down with bottom of greased bowl or glass. Bake for 9 minutes, rotating once during baking. Cool on the baking sheet for 1 hour before serving.