*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! My family (with 4 kids) always eats all of them within an hour or two! We hardly ever cook gluten-free, but I had almond flour so I decided to try it. My husband told me to buy more almond flour, because these are so delicious. I used regular sugar and followed the recipe exactly.
Really good cookies from a flawless recipe. Everything written in the description is exact: they are fluffy; they melt in your mouth; and the coconut oil keeps them moist and full of flavor! Thank you for the recipe.
Made it exactly except I didn't have the right kind of sugar and used brown cane sugar instead. The cookies came out incredibly delicious, soft, and not too sweet. I will definitely make these again!! My fiancee can't stop eating these too. :)
Made it with 1/4 c dark brown sugar (regular sugar) and 1/4 c monk fruit sugar. Added 1/2 c pecans and 1/2 c unsweetened coconut flakes, to make them like cowboy cookies. They turned out fabulous. They baked the full time.
Just made these cookies and had to try one. The cookies have a very good taste and so far are not crumbly. The only substitution I made was instead of 2 cups of almond flour I used 1 cup of almond flour and 1 cup of Bob's Red Mill All Purpose Baking Mix. I pressed the cookies out a little bit because they do not spread with the substitution I made. I don't know if they spread with using all almond flour. I will definitely make these cookies again. Thank you for sharing your recipe.
Used softened butter as I don't buy coconut oil, otherwise followed recipe. Scooped onto silicone lined baking sheets with a 1 1/2 T scooper. Cookies do spread some, but I got 3 cookies across on my regular sized baking sheet. Cooked 12 mins. Made 21 cookies. Mine were flatter than the main picture, resembled more of the regular thickness of a regular gluten free chocolate chip cookie. They were very moist, so I am storing in fridge in a tupperware container. For a gluten free cookie, they are pretty good.