These were far and away the most made recipe from the original SK cookbook - gluten free, dairy free crowd pleasers. Again with the almond meal (if you have nut allergies you have likely sworn me off by now), but you could use another whole grain flour if preferred, they will just be a little tougher. Because of the nut meal, these are higher in fat, which make them rich and lovely, but also more delicate due to the lack of gluten. Keep them small and they should hold together just fine. If you don’t have cocoa nibs, half a bar of dark chocolate, chopped up, works great.

If you can't eat nuts, a gluten free all-purpose flour or regular all-purpose flour work great.