Mix this stuff up in a bowl in this order, giving the dry stuff a quick blend before adding the wet . . .

• 2 + 1/2 cups almond flour

• 1/2 cup tapioca flour or arrowroot flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 4 Tbs vegan butter melted (I like Earth Balance)

• 1/2 cup maple syrup

• 1-2 tsp vanilla (depending on how vanilla-ish you like it)

• Hu Kitchen Dark Chocolate Gems, shaved or chopped up (or another chocolate chip brand sweetened with coconut sugar or stevia) - your choice how much to add

The batter’ll be kinda wet - scoop carefully onto a parchment-lined cookie sheet, then press down on each cookie pile to flatten them out a bit.

Bake at 350º for 12 - 16 minutes, depending on how soft or crunchy you like your cookies.

Take em’ out of the oven and slide the parchment over to a cooling rack for a few minutes.

Try hard not to shovel them into your mouth by the handful while they’re still hot.

**Plan ahead for inevitable knock-down, drag-out wrestling matches with anyone you live with over who gets the last cookie.

PS . . . shaving the chocolate gems / chips makes these cookies MAGICAL - definitely worth the extra 10 minutes of zen-like chopping this calls for.

PPS . . . I bake mine on a pizza stone and they come out perfect.

PPPS . . . you’re welcome :)