1 1/2c. almond meal
~1/6tsp. baking soda
1/4tsp. vanilla extract
1/2c. dark chocolate chips
Oh have I got a recipe for you. And they smell heavenly in the oven. And they're crunchy and melt-y and everything chocolate chip cookies should be, minus the flour. That's... pretty much all the lead-up to the recipe necessary. That, and the batter has no egg in it, so if you're one of those people who loves raw cookie dough... just contemplate that.
Combine all the dry ingredients in one bowl and all the liquids in another, then mix everything together. Use a tablespoon to spoon the batter onto a greased (or parchment-paper lined) cookie sheet. Bake at 325° for 10 minutes, until lightly browned. This is a mini-recipe that makes about 10 good-sized cookies, so these should fit just fine in a toaster oven on a piece of tinfoil.
*note: If your're having trouble with overly crumbly cookies, go ahead and add an egg or two to the next batch.