I know, I am surprised to see me too! While this blog is no longer my main family space, there will be a few posts coming and I will also likely use this as a place to post some recipes that I am working on, as the little scraps of paper that I currently use are easily lost and kind of bug Nick. 
This recipe came about through some diet changes that we have made. Changes that have given me more energy and made me feel great. However, I certainly would not have felt great if I had to give up chocolate chip cookies – they are something that my Mom always had around and are a “soul food” to me. I tried a few recipes that were recommended on a few blogs and was unhappy with them – one batch even made Nick gag… Things were getting serious and I knew I had to do something. This is my recipe and I am really happy with it, it has received good reviews in my test kitchen 
and my 8 year old brother loved them! They aren’t a mediocre substitute for the real thing, but a truly tasty cookie that has the added bonus of some healthy protein, while also being very quick and easy to make! Here it is, possibly the first recipe I am offering with exact measurements, enjoy!
Almond Flour Chocolate Chip Cookies
Makes 16 Cookies
1 1/2 cups Almond Flour
1/4 cup Organic Turbinado Sugar
2 Tablespoons Canola Oil
1 Large Egg
1/4 plus 1/8 teaspoon Vanilla
1/4 plus 1/8 teaspoon Baking Soda
1/2 teaspoon Sea Salt (This is one of the Most Important Ingredients!!!)
3/4 to 1 cup Chocolate Drops or 1/2 to 3/4 cup Mini Chocolate Chips (Read the ingredients on your chocolate and make sure there are no icky extras. )
Whisk together Egg and canola Oil until thick and well combined, add vanilla and sugar and whisk again. Add Almond Flour, Baking Soda, and Sea Salt and stir with a fork. Fold in Chocolate Drops. Drop in 1 inch forkfuls onto a parchment lined baking sheet. Bake at 350 degrees for 11 to 12 minutes until slightly golden. Yum!!!
These cookies are great!