Grain-Free Chocolate Chip Cookies

                                                     (Yes we store our cookies in an antique lockbox, is that strange?)
Chocolate chip cookies are a lifelong favorite of mine. My Dad would make them, and I would lick the bowl. I've been experimenting with them since I was little and would attempt to make tiny batches (try dividing an egg!) for myself.  Today I finally experimented with using almond flour instead of wheat as this summer I cut wheat out of my diet. I was hesitant , fearing I'd end up with a cakey cookie (which I've never liked), so I used a little arrowroot powder to help get that crispiness, and they turned out perfectly, crispy around the edges and chewy in the center.

                                                                         maybe just one more...
         -- Recipe--
1/2 c grass fed butter, room temperature
7 T sugar ( I used 4 T raw cane and 3 T muscovado)
1 egg
1 t vanilla
1 c almond flour
2 T arrowroot powder
1/2 t salt
1/2 t baking soda
4 oz semisweet chocolate chips

Preheat oven to 350.
Cream butter and sugar. Mix in egg and vanilla.
In a separate bowl whisk together the dry ingredients, then add to the butter mixture.
Mix in chocolate chips.
Drop by spoonfuls onto cookie sheet and bake for 8-9 minutes. Place on rack to cool.