gluten free cookies

First I made some lamb chops (from the January 2015 issue of Food and Wine magazine):  http://www.foodandwine.com/recipes/rosemary-garlic-lamb-chops-with-pimenton-and-mint
and then I enjoyed these lovely cookies.

Five-Ingredient Gluten Free Chocolate Chip Cookies

Makes about 30.  Thanks to Martha Stewart Living magazine (March 2015 issue) for these soft and delicious bites of comfort.  I had some extra honey-roasted almond butter at home and decided to try these.

            1 c. almond butter

            1 c. semisweet chocolate chips

½ c. packed brown sugar

2 large eggs

½ tsp. coarse salt

Heat oven to 350 degrees,.  In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.

Place 1-Tbs. mounds of dough 1 inch apart on parchment-lined baking sheets.  Bake until puffed and tops are set, about 10 minutes.

Transfer to a wire rack; let cool.  Cookies can be stored in an airtight container up to 3 days.