Gluten & dairy-free Choclolate chunk expresso cookies

These cookies are good, so good that I decided it would not be right to keep it to myself, so your welcome :)

Chocolate Chunk Espresso cookies

1 C. Brown rice flour
1 1/2 C. Coconut palm sugar
2 Tablespoons ground coffee (I use Pero which does have gluten)
1/2 C. Cocoa powder
1/2 Tsp.  Real Salt
1 Tsp. Baking soda
1 Tsp Vanilla Extract
1/2 C. Coconut oil
2 Eggs
8 Ounces Dark chooclate
1 C. Slivered almonds ruffly chopped

Set your oven to 350

Mix your coconut oil with sugar in a mixing bowl. Add eggs one at a time with mixer on low speed. Next add vanilla, salt, coffee & baking soda. Lastly add your flour, chocolate & almonds. Line your baking sheet with parchment paper, and add 1 tablespoon cookie dough 3 inches apart, these cookies will flatten out! Bake for 8-10 minutes, let them set then........ EAT EAT EAT :)