3/4cupunrefined sugar (or use brown sugar), (4 ounces)
3/4cupwhole spelt (or wheat) flour
1/3cupalmond flour (left over from making almond milk, dried in the oven and ground)
Position racks in the upper and lower thirds of the oven and preheat to 325º. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flours, salt and baking soda. In a large bowl, whisk together the butter, sugar, egg and vanilla to combine. Gently stir the wets into the dries until almost combined, then fold in the chips to combine.
Scoop the cookies into 1" balls (I use the purple-handled ice cream scoop) and space 2" apart on the lined cookie sheets. Bake for about 12 minutes, rotating once, until puffed all over and just set around the edges. Let cool, then use a thin metal spatula to remove from the sheet.
These stay moist for several days after baking, stored in an airtight container.
Nutritional values are based on one of eight cookies.