Adam and I decided that while these cookies have less calories and negatives than their gluten & peanut butter-filled equivalent, we just had to stop hogging all the sweets that I was make for ourselves.  They are sweets after all.  So in the spirit of the upcoming holiday we decided to share the love!  I think it turned out to be a good idea too because they seemed to be a hit with Adam's basketball team, coworkers/friends, and my coworkers and friends.  Thank goodness!  Unless everyone was just being nice… I suppose that could be a possibility too ;).

• 3 c gluten free all purpose flour
• 2 eggs
• 1/2 c stevia
• 1 c brown sugar
• 1 c almond butter
• 1 c butter
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/8 c Truvia or regular sugar
• 2 bags chocolate hearts

1. Preheat oven to 375 degrees.
2. In a large bowl combine stevia, brown sugar, almond butter, butter that is very softened, and eggs.  Mix until very well combined.
3. Add in flour, baking soda, and baking powder.
4. On a small dish pour the 1/8 c regular sugar or Truvia. Regular sugar's consistency works better than a sweeteners.  But if that doesn't bother you then you may use a sweetener like stevia or xylitol.
5. Using your hands… yes roll up your sleeves and use your hands roll the cookie dough into roughly 1" rounds.
6. Roll the rounds in the sugar and place about an 1 1/2" from each other on a baking sheet.
7. Bake for around 8 minutes, remove from oven and promptly push in chocolate.  When the cookies are in the oven make sure you have unwrapped the chocolate if you have not done so already.  If you are not making these specifically for Valentine's Day I do recommend using the carmel kisses.  Those are the best! ;)
8. Let cool on a cookie sheet until chocolate re-solidifies before trying to store.
9. Enjoy!