GAPS Gluten-Free Chocolate Chip Cookies
Ingredients:

1 ¾ almond flour
¼ cup vanilla honey or (¼ honey + 1 tsp vanilla)
¾ cup homemade chocolate chips (use this recipe, non-GAPSters can use Enjoy Life Chocolate Chips)
¼ cup butter or coconut oil (softened)
¼ tsp unrefined sea salt (where to buy sea salt)
¼ tsp baking soda
Directions:

Preheat oven to 350 degrees.
Line cookie sheet with unbleached parchment paper.
Mix all ingredients together in one bowl (except chocolate chips).
Add in chocolate chips.
Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
Eat with a smile!
*Store leftovers in a container for 1 week or the fridge for a few weeks.

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds