Yields: 10 cookies
1 cup almond meal
⅛ teaspoon salt
⅛ teaspoon baking soda
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon almond milk
¼ cup chopped dark chocolate pieces (I used Ghirardelli Sea Salt Soiree-highly recommended although not paleo. Use whatever dark chocolate you want based on preferences/diet. Enjoy Life dark chocolate chips are a great paleo option.)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine dry ingredients in a medium bowl.
Whisk together wet ingredients in a small bowl.
Add wet to dry and mix together.
Fill a tablespoon measure with batter and press down to form a half-circle. Tap batter out onto baking sheet and lightly press down in the center.
Bake for 10-11 minutes until bottoms just start to turn brown.
Remove from oven and let cool 2-3 minutes before transferring to a wire rack. They will be soft when removed from oven but firm up in a couple of minutes.
Recipe courtesy of Running to the Kitchen