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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