Posted on February 11, 2015 Ingredients: 
1/4 Cup butter
2 T honey
2 eggs
 1 T vanilla extract
 1 Cup almond butter
1/2 Cup coconut sugar
1/2 tsp sea salt
1 tsp cocoa powder
1-1/4 Cup nut flour (can use a blend of equal parts of almond, pumpkin seed & hazelnut but measure after processing each)
10-1/2 level tsp coconut flour (the extra 1/2 may be needed if cookies spread too much)
1 tsp baking soda
3/4-1 Cup chocolate chips

 Preparation: 
In a large bowl stir wet ingredients together till well blended. Add the dry ingredients one at a time, mixing well, and in the order they appear. 
Drop rounded teaspoonfuls of dough on to parchment lined baking sheet, leaving about 2 inches between each cookie as these do spread.

 Bake at 350 for about 10 minutes or until the edges are lightly browned.
 Makes 3 dozen
