Reviewed: Feb. 18, 2012

These tasted good but were WAY too oily. I would make them again, but next time I'll probably use half oat flour or something. The almond flour just has too much fat.

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Reviewer:

DomesticEngineer

Reviewed: Sep. 28, 2011

I would give this recipe 10 stars if I could. Oh my, are these cookies good.

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1 user found this review helpful

Reviewer:

titchiba08

Reviewed: Aug. 16, 2011

These did not work for me... It was the first time I had worked with almond flour so maybe I messed up, but it wasn't good.

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1 user found this review helpful

Reviewer:

NickNack

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

Reviewed: Jul. 3, 2011

This is a very tasting choc. chip cookies recipe using no sugar and no wheat flour. I have a friend who is gluten intolerant and doesn't eat sugar and loves these. I did bake them a tad longer (12 minutes). Thank you for sharing this recipe, these cookies will take the place of regular choc. chip cookies in our house from now on.

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Reviewer:

Valerie

Reviewed: Jun. 12, 2011

I had a hard time finding almond flour, so I substituted gluten free oat flour. Worked perfectly and they turned out great!

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5 users found this review helpful

Reviewer:

sdowlin1

Reviewed: May 27, 2011

I have to admit I was a bit skeptical of adding ½ cup the grapeseed oil, and I kept thinking "this can't be right," but they came out PERFECT! Thank you so much for sharing this recipe. It is my new favorite cookie! :)

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3 users found this review helpful

Reviewer:

amy

Reviewed: May 26, 2011

Love the cookies! I subbed 1/2 the oil with applesauce. Glad I did not add the sliced almonds since these were very tasty with the omission. Cooking time was @20 minutes. Just sweet enough!**update - left out the choc chips and added cinnamon. delicious!

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7 users found this review helpful

Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: May 25, 2011

This was okay and many got eaten, however the texture was very oily resulting in a delicate floppy cookie. I will make them again and work out the kinks, love the idea behind the recipe.....just not great or presentable as it.

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Reviewer:

scoops

Reviewed: May 24, 2011

These cookies are very delicious, I make them for my boys who love chocolate chip cookies (trying my best to feed them healthier alternative to regular cookies). The first time I made them, I didn't know that Elana's recipes don't come out right if I use "Bob's Red Mill's Almond Flour" and the cookies came out very greasy and crumbled all over. They tasted good but they were not very pleasant to look at. Since then I got her cookbooks and found out that she cautions people to not use Bob's Red Mills almond flour because they are courser in texture and don't work with her recipes. She has recommendations on her website on which flour to use. Since I switched my almond flour, they come out great. Thought people might want to know since Bob's Red Mill is the most common brand in supermarkets.

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Reviewer:

myboysmom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 13, 2011

This is great for people with multiple allergies. My friends like them when I skip the chocolate & almonds and make them like Thumbprint cookies with strawberry preserves!!

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15 users found this review helpful