3 Reviews

I used what I had. Gluten free all purpose flour, canola oil, honey, made a few adding oatmeal and a few chopped dates. I also used fresh cranberries, quartered. Moisture was not a problem with mine. Next time I am adding allspice. Excellent texture and taste. A nice firm cookie, would mail well.

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JanaBird December 12, 2011

i am a big fan of elana, so i am not surprised i loved this recipe, but i have to say it's even better than the cookies in her almond flour cookbook! an absolute keeper. everyone who tried them asked for the recipe. i followed exactly as written and wouldn't change a thing. thanks as always elana!

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AliBrooklynBaker March 07, 2011

These are fabulous. Your recipes are often sweeter than I'm able to handle (brittle hypoglycemic) and I've learned to half the agave and increase the oil by not quite as much as I took out. (So a quarter cup only of agave but add just under a quarter of oil.) Since I couldn't find unsweetened cranberries I used fresh with the "gosh these release a lot of water, don't they" factor :D But they taste fabulous. Just had to cook them longer to make up for the added moisture.

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Abi Fae October 31, 2009
Gluten Free Cranberry Walnut Chocolate Chip Cookies