Gluten-Free Chocolate Chip Cookies

One Year: Vegan Coconut Curry Soup
Two Years: The Best Granola
Three Years: White Chocolate, Fresh Cranberry, and Cream Cheese Scones
Four Years: Marbled Banana Walnut Loaf

Gluten-Free Chocolate Chip Cookies
Makes about 2 dozen cookies

1 1/2 cups almond meal
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup brown sugar
1 1/2 tbsp blackstrap molasses
1 tsp pure vanilla extract
1 egg, 2 egg whites
1 1/2 cups chocolate chips

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together almond meal, baking soda, and salt. In a large bowl, beat butter, brown sugar, and molasses until soft and fluffy. Beat in vanilla. Beat in egg. Beat in egg whites, one at a time. Beat in dry ingredients until just combined, then stir in chocolate chips. Scoop cookie dough in rounded tablespoonfuls, rolling each into a ball with your hands and placing about 2 inches apart on a baking sheet (they will spread). Bake for 10 minutes, rotating baking sheet halfway through. Let cool for 2 minutes, then transfer to a rack to cool. Repeat until dough is used up. Cookies should be kept in an airtight container, and will last up to two days.