These are wonderful and so easy to make! I used spelt flour, coconut oil and organic choc chips and left out the coconut essence. Made a couple of batches but they don't last long.
Also tried a batch with 50:50 maple syrup:brown rice syrup but I think the brown rice syrup makes them too crispy.
This cookies are great! When mixing, they seemed to be too dry and crumbly, and I had to scrunch handfulls of dough into balls to shape them, spoons just woudn't work, but trust the recipe! After baking they held their shape, weren't too dry, and even stayed nice the next day. Thanks for a great recipe!
Wonderful!! The whole family loved them. I used all purpose flour. I used coconut oil instead of canola, and semi-sweet chocolate chips in place of the carob.
DELICIOUS cookies!!! My kids LOVED them and thats saying a lot because they usually prefer chocolate treats much more (I'm slowly converting them). These were so good that I had to make another batch. They were so soft and sweet. I can see how you could easily overcook them thinking they weren't done yet. I love soft cookies and loved how they were still soft out of the fridge the next day. I used regualar white flour mixed with a little wheat flour because I can't get spelt flour here. These are already a household favorite! Thanks so much! Made for New Zaar Tag.
I used 1 cup namaste gluten free flour instead + 1/4 cup ground almonds (trader joes), coconut oil instead of canola, and almond bits instead of pecans since that is what I had on hand. I also didn't have maple syrup, so used maple agave + 1/4 cup coconut palm date sugar for the sweeteners... since the batter was dry becasue of my flour to liquid ratio I added just a little coconut milk to moisten... <br/><br/>All in all they were good, and in 9 minutes they were done.... but a bit too sweet for me, although others in the house really liked them and asked me to make them again!