Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table.  Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance.

Grain-free Calamondin Cookies

4 cups almond flour

1 cup coconut sugar

3 eggs

1/2 teaspoon salt

10 calamondins

1 teaspoon vanilla

1/2 cup chocolate chips

1. Preheat oven to 350 F.
2. Slice calamondins in half and squeeze out the seeds and juice.  Save the squeezed-out skins.  Pour the juice through a strainer (to remove seeds) straight into a blender, and blend the squeezed out skins and juice together into a purée.
3. In a bowl, beat the eggs, salt, and coconut sugar.  Add the purée and mix well.
4. Stir, and then knead in almond flour and chocolate chips.
5. Roll into walnut-sized balls, and flatten slightly between your palms.  Place 1″ apart on a parchment-lined cookie sheet and bake 8-12 minutes until they are slightly browned.  The cookies will be soft when they come out of the oven, but will harden as they cool.