I hope everyone had a great President’s Day. Do people say that? Wish each other a Happy President’s Day? I know those of us in education in our own little way sure do. Having a three day weekend in the middle of February always feels like a wonderful gift, like if you didn’t have it, you wouldn’t quite know how you would have survived a five day school week in the first place.
When I was in preschool, I can remember my mom making little tiny cheesecakes with cherries on top for our class President’s Day celebration. I loved them. I thought they were the best thing ever. It was exactly something George Washington would have wanted, I thought.
Maybe those tiny cherry cheesecakes instilled in me a President’s Day sweet tooth. And maybe George Washington wasn’t a cherry cheesecake guy. Maybe cookies were his thing. This last weekend I was not only enjoying President’s Day weekend, but savoring the fact that it was one of the first weekends in months I haven’t spent at a swim meet. How did I celebrate? At home on the couch with my husband, these gluten free chocolate chip cookies, and Season 2 of House of Cards, of course. The entire season. Yikes.
Now it’s the weekend, again. The Girls State Swimming Championship wraps up today. I think these cookies might be in order this weekend as well.
- ½ cup honey (or agave nectar if vegan)
- ½ cup unsalted butter, room temperature (or vegan butter)
- 1 teaspoon pure vanilla extract
- ¾ cup almond flour or meal, firmly packed (I use Trader Joe's almond meal or Honeyville almond flour)
- ¼ cup coconut flour, firmly packed (I like Bob's Red Mill Brand, found at grocery stores or online)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chunks or chips (or dairy-free if needed)
- Sea salt for sprinkling
- Preheat oven to 350 degrees Fahrenheit.
- With an electric mixer, cream the honey, butter, and vanilla extract until well combined. Add both flours, salt, and baking soda. Mix until batter forms.
- Stir in chocolate chips.
- Let batter sit for a few minutes to "thicken" a bit, then give one more good stir.
- Use small spoon to scoop batter onto cookie sheet. Sprinkle with sea salt if desired.
- Bake 9-10 minutes until cookies start to turn golden brown. Let cookies sit on cookie sheet for 2-3 minutes before moving to cooling rack.