By Elana's Pantry on January 17, 2008
Photo by Rainette
Photo by Rainette
"These cookies are good and good for you. Gluten-free, naturally sweetened, yum. NOTE: The Dagoba "chocolate chips" are actually called "Chocodrops". You can find more info and links to purchase the ingredients below at my website: www.elanaspantry.com"
Serving Size: 1 (12 g)
Servings Per Recipe: 24
"Absolutely, wonderfully, fantastic! And so easy too. A new favorite! THANKS for sharing!!!"
"Great cookies! Very filling, you can't eat too many of these cookies. Thanks for the recipe, you have introduced me into a world of baked goods that are sugar free."
"Boy am I glad I stumbled on this recipe! After baking these I let them cool a little, then couldn't help but to eat one still a little warm. Oh my ! So good the sounds coming out of me were almost naughty lol. I gave one to my husband who isn't gluten intollerant like me. He started making the same noises after one bite. Rediculously delicious!<br/>I had to substitute a couple of things (brown sugar for agave and added a splash of milk).<br/>Best GF cookie ever!"
"I used 1 1/2 c. hazelnut flour, 1/2 c. sorghum, and 1/2 c. buckwheat. Also, I subbed in coconut oil for the grapeseed. The flavor is AMAZING. But the texture left a lot to be desired. Very soft, but in no way chewy. I just don't think they are worth it for the calories, at least not if you look at them like cookies. However, if you look at a singular cookie as you would a handful of nuts, they are an excellent source of healthy fat, protein and fiber, and taste good too. I do like the low-carb, low-glycemic thought of them, but I just like a little less fat in a cookie (because who can eat just one? ;] ). If I were to make these again, I would omit the oil and sub in unsweetened apple sauce- this would save a whopping 900 calories!!!"
"I used olive oil and King Arthur all-purpose GF flour, as I couldn't find blanched almond flour. The cookies looked beautiful and really held together (I was expecting them to crumble when I picked them up off the baking sheet), but I felt they were a little dry. This was my first GF baking experience and I do expect to have to acquire a taste for GF products, so, that considered, this recipe is definitely a good one to keep. I'll try it again with a bit of almond milk or something thrown in."
"Very good! These are soft cookies with a slight flavor (its not an almond flavor) since there is no gluten they are fragile. thats my only turn off."