Almond Butter Chocolate Chip Cookies

Lately I been trying to stop and smell the roses, literally and figuratively.  I literally have been buying fresh cut flowers for myself, but only figuratively smelling them because I can't actually smell things.  I have almost no sense of smell.  Strange, I know, but it doesn't stop me from being filled with joy when I see the bright pink ranunculas or the orange tea roses on my kitchen table.  (And in case you are wondering, my inability to smell doesn't seem to interfere with my ability to taste every delicious bite of food I eat, just ask the people sitting next to me at a sushi restaurant- think When Harry Met Sally...)   Thich Nhat Hanh says, "Life is available only in the present moment." So I have been trying to be in the moment. The other night I watched the full moon rise over the hills in Dolores Park.  It looked so wide and majestic as it emerged into the pink sky speckled with lavender clouds.  I had to stop and take a breath.  There is so much in life to be appreciated and savored.  Like almond butter... I love almond butter.  I could just eat spoonfuls of that roasted, creamy goodness.  So when I saw a recipe in a magazine for almond butter chocolate chip cookies, I knew I had to make them. I adapted the recipe to be sugar free, and added some oats and sliced almonds for substance and texture.  Enjoy!

Almond Butter Chocolate Chip Cookies  

3/4 cup of gluten free flour blend (I used sorghum and rice flour)
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of warm almond butter
1/2 cup of agave nectar
1/4 cup of Earth Balance
1 large egg
1 cup of w/s/d free chocolate chips
1/2 cup of gluten free oats
1/3 cup of sliced almonds

1.  Preheat oven to 350 degrees F
2. In a bowl, mix together the flour, baking soda, salt.
3. Stir in the almond butter, agave nectar, Earth Balance, egg.
4. Add the chocolate chips, oats, and sliced almonds.  
5. Place hefty spoonfuls of the dough onto a lined baking sheet.
6. Bake in the oven for about 12 minutes or until cookies turn golden.
7. Let cool and then savor every bite!