Comments on: Almond Flour Chocolate Chip Cookies

By: Gaynor Hood

Gaynor Hood — Mon, 02 Aug 2021 22:39:00 +0000

Quick, easy and totally delicious. I made mine with natural peanut butter, from the top of the jar, so included the extra oil, which made the mixture very wet. I added 2 tbsp more almond flour to compensate. Cookies baked on top shelf in less than 15 mins, on bottom shelf, probably could have done with another 3-4 mins. All that means next time I'll ace this :) Highly recommend this recipe - thank you for sharing. The final issue is not eating all of them too quickly lol. PS: I used coconut sugar to reduce the GI, and the cookies were still chewy and delish - especially after being in the fridge. Will definitely use this recipe a lot!

By: A Virtual Vegan

A Virtual Vegan — Wed, 30 Sep 2020 02:53:28 +0000

In reply to Kelly. I'm really pleased you enjoyed them and thanks so much for stopping by to leave a review/rating. It's much appreciated!

By: Kelly

Kelly — Tue, 29 Sep 2020 23:30:49 +0000

Omg so very easy and really tasty! I added a little lemon extract as I didn’t have quite enough of vanilla extract and they are the best vegan as well as one of the best cookies ever!!! Huh-mazing!!!! Thank you!!!!

By: Chessie

Chessie — Tue, 01 Sep 2020 00:50:05 +0000

These are good! I think I left them too thick because it took a long time for them to bake and I wound up lowering the oven temp to just under 300F so as not to burn them. I'll flatten them more next time...and there will be a next time!

By: A Virtual Vegan

A Virtual Vegan — Mon, 20 Jul 2020 02:12:53 +0000

In reply to Anuradha. As per the recipe instructions you should be squishing them down to about half an inch thick before baking. Not using the sugar will have affected the thickness though because they won't spread properly while baking without it. Hope that helps!

By: Anuradha

Anuradha — Mon, 20 Jul 2020 00:58:24 +0000

MAde these but forgot the sugar I added white chocolate chips with Craisins in it so they provided the sweetness, still came out delicious. Can’t wait to try again with different mix ins. How flat do you make these mine were prob too thick.

By: Elizabeth

Elizabeth — Sun, 26 Apr 2020 04:15:49 +0000

I made these using the rest of my homemade almond flour, oat milk and peanut butter. They are chewy and fine. I would leave the salt off the top next time.

By: Louise Gagnon

Louise Gagnon — Tue, 10 Mar 2020 20:33:34 +0000

scrumdilly-icious!!!
I used coconut sugar :)

By: A Virtual Vegan

A Virtual Vegan — Fri, 06 Mar 2020 21:53:38 +0000

In reply to Patrizia. The raw cookie dough is so good! I'm really pleased you all enjoyed them!

By: Patrizia

Patrizia — Fri, 06 Mar 2020 21:27:03 +0000

I made these today exactly as the recipe said but with crunchy almond butter instead because I couldn't find the smooth stuff at my local shop. My little one has several food allergies and I wanted a chocolate chip cookie recipe I could make with her. Needless to say she ate a lot of raw cookie dough and the end result was scrumptious. We're not vegan and my boyfriend couldn't believe they're vegan! These will definitely be added to my favourite baking recipes and they feel a little less guilty than a usual cookie would. Thank you ?