I live above a bakery. For the most part it is a good thing. The smell of freshly brewed coffee wakes me up on the weekends, and the always on ovens keep my apartment warm hot. But, the industrial sized dish washers steal my hot water in the morning, making the showering a experience choreographed dance, into the water, out of the water, one-two, one-two-three!  But most importantly, the smell of chocolate chip cookies just drives me insane.

When working from home several months ago, the aromas would invade at that weird time mid afternoon when I am most vulnerable to sweets. It would creep through the wooden floors and impregnate the air with the sweet, delicate scent of melting chocolate.  It would tease me; tantalize me! The only thing I could think about for hours was chocolate, butter, and sugar. As a control freak and catholic-raised-disciplinarian, I can easily resist temptation. From time to time, a little indulgence is a necessary evil and may even lead to beautiful recipes.

Indulgence led me to this perfect chocolate chip cookie that’s just in time for Valentine’s Day, weather you are enjoying by yourself or with a special someone. It is so easy; you could do it with your eyes closed.

I could talk about how this recipe is grain and gluten free, sweetened with maple syrup, made with raw cacao, almond flour, and coconut oil; a pretty healthy combination of good-for-you ingredients. But onto more important things, I like these cookies because they are tasty. Really tasty. They are small and cute, packed full of flavor. Interlaced with cinnamon and cacao, they are interesting and unique. Chocolate chips bring the whole thing together, for a mouthful of delicious chocolate bliss.

Chocolate Chip Bliss Cookies

2 cups of almond flour

1/8 teaspoon of salt

1/4 teaspoon of baking soda

1 teaspoon of cinnamon

1 tablespoon raw cocoa powder

1/3 cup of maple syrup (or raw honey)

1 teaspoon vanilla extract

4 tablespoons melted coconut oil (you can substitute with unsalted butter)

¾ cup dark chocolate chips (or as much as you want_

Preheat oven to 300 degrees Fahrenheit. Place parchment paper over a large baking sheet. Set aside. Combine dry ingredients in a clean bowl. Add maple syrup, vanilla extract, and coconut oil. Mix until everything is well incorporated. Add chocolate chips. Mix again. With your fingers make 1 tablespoon sized mounds and place in baking sheet. Since they will not spread you can keep them about 1 inch apart from each other. Bake for fifteen minutes. Reduce heat to 175 and cook for another 15 minutes. If you like your cookies extra crisp, turn oven off and let cookies cool in oven for another 10-15 minutes. Devour!