Our Favorite Almond Flour Chocolate Chip Cookies (GF)


As many of you know, I’ve been fiddling around with various almond flour cookie recipes in an effort to create the ultimate GF chocolate chip cookie that tastes as yummy as a traditional one. Personally, my family thinks these cookies are the bomb – they’ve got just the right balance of crunchy, chewy goodness!

Double ChocoChip Close Up TNHUpdate!
I recently added some cocoa powder to this awesome recipe and WOW! I think my new Double Chocolate Chip Cookie version is even better! But my hubby still thinks the original recipe is #1. The boys? It’s a split decision. So now when it’s time to make cookies, I’ve got to make both – Original and Double Chocolate. Yeah, life is hard – LOL!

Time-Saving Tip:  Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.

Looking for more scrumptious almond flour cookie recipes? 
Here are a few top reader favorites…
Super Cinnamony Snickerdoodles(GF)
No-Sugar “Sugar” Cookie Cut-Outs(GF)
• Simple & Delicious Thumbprint Cookies(GF)

Our Favorite Almond Flour Chocolate Chip Cookies (GF)

Yield: 2 dozen

Our Favorite Almond Flour Chocolate Chip Cookies (GF)

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
  2. Using a stand mixer or electric hand mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and walnuts, if using.
  3. Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 9-10 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Notes

*This is one recipe where you can substitute with almond meal (fine ground almonds with skins on) and save some money without sacrificing much in terms of flavor. The texture will be denser and the flavor a bit heavier, but these cookies are still good with almond meal. (Please note, I do not recommend using almond meal in other recipes calling for blanched almond flour, unless noted in the recipe.)

**For information about why I only purchase fair trade chocolate and other products, click here.

http://thenourishinghome.com/2012/04/our-favorite-almond-flour-chocolate-chip-cookies-gf/

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Comments

  1. Sami says

    I don’t think these cookies could be any more amazing! They are on our regular baking schedule. We just made a triple batch and put some in the freezer for after our new baby comes! :)

  2. Shortermama says

    I think 2 dozen is really false advertising! The batter is way too good! I’ll never have enough left for baking! Thanks for the recipe. First pan in the oven now. I hope they are as amazing as they look – and as good as the batter tastes :)

  3. Karen Harris says

    I made these cookies and I am so glad I doubled the recipe. They are amazing. My 19 yr old son said they were awesome. Thanks for sharing this recipe with us. These will be our standby
    cookie recipe. Keep the recipes coming.

    • Kelly says

      Thanks, Karen! So glad you and your son enjoyed them! I appreciate you taking the time to write and encourage me! What a blessing! :)

  4. Sarah W says

    How does almond meal compare to blanched almond flour? I can easily and affordably get almond meal (with skins) at Trader Joes. Is that a good substitute for the blanched almond flour?
    Thanks!

    • Kelly says

      Hi, Sarah. There is a significant difference between almond meal and blanched almond flour. Almond meal does include the skins, as you noted, which makes it heavier/denser in taste and texture. Additionally, almond meal tends to be a coarser grind which again makes it a better choice for recipes that you want a heavier, more mealy (grainy) texture.

      In contrast, blanched almond flour is very finely ground almonds that have had their skins removed, which contributes to a lighter, fluffier baked good more similar in taste and texture to a gluten-based flour.

      You are absolutely right that almond meal is less expensive and so I can understand you wanting to substitute with it. You can probably still enjoy this cookie with almond meal, but again, the taste and texture will be very different from the recipe above using blanched almond flour.

      Thanks so much for taking the time to ask a question, I’m sure others have wondered the same. I will have to do a post on this sometime soon! Blessings, Kelly :)

  5. Tina Middleton says

    Thank you so much Kelly. I can’t wait to try these. I just made the ones with the almond and spelt flour and my kids loved them as well. As I was making them my daughter was educating me on why I should always buy Fair Trade and now I have your article too. I’m definitely convinced that is all I should buy! :)

    • Kelly says

      Thanks, Tina! Both cookies are great, and yes, it’s really a good thing to support the fair compensation of farmers and farm workers across the globe, by buying fair-trade products. Blessings, Kelly :)

  6. says

    I’m not really that into sweets. That being said everyone needs a cookie now and then, but being GF I just don’t take the time.
    I love these.
    I made this mid morning and very few are left.
    I love that there isn’t too much sugar and the abundance of nuts doesn’t spike my blood sugar like a boring rice-flour laden, gluten-free cookie does. Easy and delicious. Thanks!

    • Kelly says

      Thanks, Amy! I’m so glad you enjoyed this recipe! Thanks for taking the time to leave a kind note of encouragement. Blessings to you, Kelly :)

  7. Mary says

    Woo Hoo! I gotta tell you, this was my first experience with using almond flour and….BEST COOKIE EVER.
    Thanks for sharing so much of yourself with us.

    • Kelly says

      Awesome, Mary! I’m glad your first experience with blanched almond flour was a happy one! Thanks for taking the time to leave a kind note! :) Blessings, Kelly

  8. Gwen B. says

    Hi Kelly,
    We couldn’t get blanched almond flour today at any of the specialty markets near us and honestly, I practically fell over when I saw the price online. So, we decided to first try this with almond meal with the understanding that they’d be a little too dense. The flavor is absolutely incredible and my family wasn’t missing grain at all. Shot, score for Kelly yet again. How many does that make now? They’re perfectly delicious and we don’t mind the heavier texture for now. I do see how with the lighter texture they’ll be flawless. In the mean time these are a permanent addition to our repetiore, either way. When will I test a recipe of yours that isn’t a keeper? This is special since you cannot know how picky we are and how many other sources for recipes have disappointed us before. Thanks yet again.

    • Kelly says

      That’s so awesome, Gwen. The almond meal is usually fine for things like cookies and also breads. I am so glad it worked for you and you enjoyed these cookies. I know the price for blanched almond flour really is outrageous. It’s a bummer. Thank you so much for all your kind compliments. It sounds like your family’s tastes are similar to mine since you all enjoy these same recipes. I have a picky family too! P.S. I don’t know where you live, but if you live in Orange County, CA, I manage an Azure Standard co-op where you can get whole foods for a lot less than the whole food type markets. Just email me in the contact area of this site, if you live in OC and want more info about joining. If you don’t live in OC, you could always call Azure and see if there is a co-op in your area. Their website is: http://www.azurestandard.com. Blessings to you for a very Happy Mother’s Day, sweet friend!! :) Kelly

      • Gwen B. says

        Brilliant idea. I’m in the Fort Worth/ Dallas area so I will look into that option here.
        Happy Mother’s Day to you and thank you from the bottom of my heart for helping me to be a better mom myself.

    • Kelly says

      I haven’t tried making this using a liquid based sweetener, as my reason in using rapadura (or sucanat) is to capture the taste and texture of a “toll house” type cookie. I would suspect that honey or maple syrup may result in a more cake-like cookie, so you might want to use less, if you opt to give it a try. Let me know if you do and how it comes out? Blessings, Kelly :)

  9. says

    These are super yummy! I was surprised that they tasted like “normal” chocolate chip cookies. I made almond meal and used that in place of the almond flour and they turned out perfect. Thanks for a great recipe!

    • Kelly says

      Thanks, Jill! I need to note that in this recipe, so thank you for the reminder. Almond meal does work well in this giving it a slightly denser texture and flavor, but still good and more economical! So glad you enjoyed these! I appreciate you taking the time to leave a note! Blessings, Kelly :)

  10. Tracy says

    We can’t do the butter, how do you think it would turn out if I used all coconut oil? Or do you think something we would work better? TIA

    • Kelly says

      I haven’t tried it, but I’m sure using all coconut oil would be fine. It just might result in the cookies spreading out very thinly during the baking process. So you might try using one tablespoon less of the coconut oil. Let me know what you discover so I can better advise those who don’t use butter. Many thanks, Tracy! Blessings, Kelly :)

  11. Jenna says

    I read so many healthy food blogs and have tried dozens of the recipes, but I have never commented on one until now. These cookies make me SO HAPPY! They spread out so nicely instead of crumbling like the other recipes I tried. I love them fresh out of the oven or freezer (where I had to put them to drown out their call). I added some fresh, finely minced sweet mint leaves and just wow. I hope you’ll try it! Thanks again. Look forward to trying more of your recipes!

    • Kelly says

      Thanks, Jenna! That’s quite the compliment! I appreciate you taking the time to leave a kind note! So glad you enjoyed these. And yes, the fresh mint sounds incredible. My older son would love that – he’s a huge fan of mint chocolate chip ice cream! Lots of blessings, Kelly :)

  12. Mindy says

    Hi! I’m. New to your website and i love your recipes. I made these chocolate chip cookies from and they were wonderful, but I had bathroom issues the next morning. :) it happened both times I made them using JK blanched almond flour.

    Should I be soaking the flour first? If so, how should I make that conversion in almond flour recipes? I’m afraid to ruin the flour trying to soak it and then lose most of it in the liquid.

    One last question. What are your thoughts on the safety of almond/nut flours in baking and consuming so may nuts at once? I found information sating that nut flours are high in Omega 6 and PUFA, especially when heated. Would you please comment on this?

    I love cooking with blanched almond flour, so any advice you can offer would be greatly appreciated. I do nor want to worry about free radicals floating around my body every time i bake with it. ;)

    Thank you!

    • Kelly says

      Hi, Mindy! Bummer to hear you’re having digestive issues. There are so many issues that could be at play here. First, have you used this brand of almond flour to make other recipes and not had any issue? If so, it may be a specific ingredient other than the blanched almond in this cookie recipe that is bothersome to your GI system. Many individuals have issues with chocolate which can over stimulate the GI tract, especially for individuals with IBS or related conditions. Also, sugar stimulates the GI tract, so it may be the rapadura/sucanat in this recipe that is bothersome for you.

      As far as soaking goes, most real food experts do not advise on soaking almond flour – it doesn’t result in a very good outcome, especially if we’re talking cookies, and because the skin (which contains the highest levels of phytates) has been removed during the blanching process. Therefore, consumption of the resulting blanched almond is generally fine for most individuals – in moderation! Your point about not consuming excessive amounts of nuts is a valid one. And for individuals with especially low tolerance for phytates, as well as Omega 6s, it’s important to properly soak nuts and again consume them in moderation. So if you are highly sensitive to phytates and/or have gut health issues, you could certainly purchase raw almonds and soak them in some warm salted water overnight and then remove the skins and dry them out thoroughly in the oven or food dehydrator. You could then use a high-powered blender or food grinder to grind your own soaked almonds into blanched almond flour. Just be careful not to over process, as there’s a fine line between almond flour and almond butter. :)

      I also recommend using high quality almonds (or blanched almond flour) from a source that does not use chemicals in the growing or processing of the almonds. That’s why I prefer Honeyville brand. I am not familiar with the brand you’re using, so I would check with the manufacturer to inquire about their product, if you’re unsure.

      Again, everything in moderation is key! We do not eat almond flour everyday, nor do we eat coconut flour daily or for my family members who aren’t GF like I am, they don’t even eat whole grains everyday. It’s important to not overdo it with nuts, grains or any other high-phytic acid food. Instead the best foods to consume daily are those that build-up and sustain a healthy GI tract. With a strong, vibrant GI tract, it makes it less of an issue to enjoy nut-based foods a few-to-several times a week. There are many great gut health enhancing foods like homemade bone broths and a wide variety of cultured and lacto-fermented foods. And of course fresh fruits and veggies, healthy fats and good pastured eggs and meats are all part of a healthy real food diet!

      I hope this helps and wish you the best as you strive to eat healthier! Blessings, Kelly :)

  13. Belinda says

    Made these and they were delish! Haven’t gone through all the posts but wondering if you or anyone else has tried ALL coconut oil. Didn’t try it 1st time around b/c I was afraid it would make the cookies spread too much. However, dairy is an issue for 2 of my kids so I’m trying to eliminate it as much as possible. Thanks again for the great recipe!

    • Kelly says

      Hi, Belinda. I haven’t tried this with all coconut oil. But my bet is that your instincts are right. Perhaps try this with 1/3 cup coconut oil and no butter. I think that will work. But let me know if you try this and come up with an option you like, so I can include it as an option for others who are DF. Lots of blessings, Kelly :)

  14. Kelcey says

    I used raw sugar as a sweetener and the cookies tasted great. I will use raw honey the next time I try this recipe. I love the texture. I have experimented with coconut flour and could never achieve the right balance. This tasted like a real chocolate chip cookie and will be my go-to gluten free recipe from now on!

    Btw, this recipe only yielded 16 cookies for me.

    • Kelly says

      Thanks, Kelcey! I’m so glad you enjoyed these. I was really working hard on this one to get that old familiar toll-house flavor :) I think I make my cookies smaller than most, thus the yield difference. Guess you’ll just have to double the batch in the future, hey? LOL! Blessings, Kelly :)

  15. Elizabeth says

    I bookmarked these months ago and finally tried them tonight (we’ve been on zero sweeteners FOREVER!) and they are great! Thank you so much. :-)

    • Kelly says

      Awesome, Elizabeth! So good to hear these were worth the splurge! Appreciate you taking the time to leave a kind note! Blessings, Kelly :)

  16. says

    I’ve been looking for a good almond flour cookie recipe and i think this may be the one! Question–I don’t have an electric mixer…do you think I could still get good results if I mixed by hand? Thanks!

    • Kelly says

      Hi, Alexis. You can certainly try. Use a fork and really be sure to cream the butter and sucanat together until super creamy. The key is getting the batter very well incorporated. Blessings, Kelly :)

  17. Heather says

    I LOVE these cookies! I am having a hard time with them not falling apart. They don’t really crisp up. Am I doing something wrong? Even if this is the way they are supposed to turn out, that is okay as they last less than 30 minutes in my house!! :) Thanks, Kelly!

    • Kelly says

      Hi, Heather. These can be a bit crumbly if they’re taken off the baking sheet too quickly after coming out of the oven. I find the secret to these crisping up is to keep the cookies small about 3″ or less in diameter and let them cool a bit on the baking sheet before transferring. I also notice that baked goods can be affected by the brand of almond flour used. And sometimes almond flour will naturally pick up moisture which can affect your baked goods too. So you could also try reducing the oil to 1 tbsp instead of two to help. Lots of blessings, Kelly :)

      • Heather says

        Thanks, Kelly! I will try these suggestions. I used Honeyville Farms almond flour, so maybe a little longer on the cookie sheet. Like I said, this “problem” isn’t really stopping us from inhaling these delicious treats! ;)

  18. Emily says

    I can’t wait to try these but I do not have coconut oil. Is there a substitution? Thank you for sharing such great recipes!

    • Kelly says

      Hi, Emily! You can certainly use all butter for these. The coconut oil makes them spread a bit more and also adds a nice sweet undertone of flavor, but it’s not mandatory. Lots of blessings, Kelly :)

  19. Lexie says

    I’m new to using coconut oil. Is this in the solid form or melted? I would love it if you would do a post on how to use coconut oil

    Thanks!!

    • Kelly says

      Hi, Lexie. Thanks for your note. Coconut oil comes in a solid form, although it has a low melt point, so if your home gets warm, you may see it becoming liquid and that’s okay. For all recipes using coconut oil, use it in it’s solid form, unless the recipe calls for melted coconut oil. When a recipe calls for melted coconut oil. Measure it out first as a solid and then warm it over the stove to melt it before adding it to recipes calling for melted coconut oil. Coconut oil is extremely beneficial. Here’s a great article that explains why coconut oil is an excellent fat to add to your diet. Blessings, Kelly :)
      http://www.naturalnews.com/036156_Coconut_oil_superfood_healing.html

  20. Shelley says

    Kelly, these were absolutely the bomb, and we’re extremely fussy here about our cookies. I’ve been baking for many decades, and am always looking for something new and healthier. I used almond meal in this recipe., but as noted above, sometimes using almond meal can make cookies or pie crust wet and gloppy. I solve this problem by spreading the almond meal on a baking sheet and toasting it in a warm oven for about 5 or 6 minutes (when it permeates the kitchen with a lovely nutty aroma, it’s done), then process it in a food processor until finely ground. Since we don’t have gluten issues here, I did replace half the almond meal with white whole wheat flour. Also used pure raw Hawaiian sugar which I processed until fine in the processor. Thank you. I will use this recipe again and again.

    • Kelly says

      So glad your adjustments turned out so well! That’s wonderful. Truly appreciate you taking the time to write! Many blessings to you and your family for a Merry Christmas! :) Kelly

  21. Amanda says

    I would like to make this cookies over this upcoming holiday season but my mother is allergic to coconut so I would not be able to use the coconut oil. What do you recommend I replace it with or should it be omitted? Thanks :)

    • Kelly says

      Hi, Amanda. Good ole pure butter will be just fine. They just won’t have that sweet coconutty undertone, but they will still be delicious! Hope you have a blessed CHRISTmas! :)

  22. Joei says

    Hi Kelly! Thanks so much for the recipe! I wanted to share my experience in making your cookies dairy-free, using 1/4 cup coconut oil (as a substitute for the 1/2c butter + 2TBSP coconut oil in the recipe) and subbing 2 1/2 TBSP Truvia for the sucanat.
    My original plan was to keep the coconut oil at room temp (a softened solid state) and beat it with the egg, but it was a clumpy mess… so I’ve concluded that the coconut oil should be melted, which I did. Despite some predictions that I’ve read above about coconut oil making the cookies spread out more, they actually did the opposite: they held the shape of my tablespoon measurer (half-sphere). I cooked them for a full 16 minutes, and probably should’ve kept them in for longer since the centers are a little raw. Next time, I’ll be sure to flatten out the tablespoons of dough before baking. Thanks again!

    • Kelly says

      Thanks for sharing incase there are others who may wish to use similar substitutions! Happy New Year! Blessings, Kelly :)

  23. Lauren says

    Hi Kelly!
    I love your site and all your recipes are quickly becoming staples! Thank you for all you do! I just wanted to add a note that is sort of silly… wax paper is not the same as parchment paper and I learned this the hard way. I baked one batch of cookies and noticed the oven smoking… those went in the trash and I started over. The final product was great once I got past this little mistake. Just wanted to tell any new cooks like me to watch out for the wax paper!

    • Kelly says

      Lauren – so sorry you had this experience! But appreciate your kindness in wanting to spare others the same mistake. I am so glad the second batch turned out great and that you’re enjoying the recipes here! Appreciate you taking the time to leave a kind note! Many blessings to you, Kelly :)

    • Kelly says

      Hi, Ava. Are you using a fine ground blanched almond flour? Generally these will not spread out a bunch if a fine-ground flour like Honeyville is used. The cookies in the picture were made with Bob’s Red Mill, which isn’t quite as fine-ground as Honeyville and so they’re a little more spread out. Almond meal on the other hand (ground almonds with the skin on) do spread quite a bit! Glad you enjoyed them regardless. Blessings, Kelly :)

  24. Natalie says

    I made these today and used all butter and stevia. The cookies are more nugget like than spread out. Perhaps I should melt the butter next time? And I did use blanched almond flour. They are good nonetheless! Thank you.

    • Kelly says

      If you replaced the rapdura with stevia, that would account for the cookie being more nugget-like. All butter will also result in a less spread out cookie, as coconut oil does have that affect more so than butter. Glad you’re having fun experimenting with this recipe. Blessings, Kelly

  25. kassandra says

    These are by far the absolute BEST cookies I have E V E R made. They have everything I love in a cookie, the chewiness is just right! They beat cookies made with regular flour in a landslide! and this is coming from someone who’s made a TON of cookies with flour. This is now my go to recipe for chocolate chip cookies! Thank you!

    • says

      aww, that is such a kind thing to say, Kassandra! I appreciate you taking the time to leave such a sweet note! So glad you enjoyed these as much as we do! Blessings, Kelly :)

  26. Bev says

    I made these in bar form….. they were good but I cooked them to long. They were a little dry. Do not overcook !

    • says

      Hi, Bev. So true. Best to pull them out when they are just barely lightly browned along sides. As they cool, they won’t be as crumbly. I’ve never tried them in bar form though, so the ratio of flour to oil may need adjusting? :)

  27. Bev says

    I decided to grind my bars up and use them for a topping for oatmeal or ice cream ect.
    Thanks again for a great recipe and advice !

    Peace,
    Bev

  28. Jen Hasseld says

    With my CCC’s (before we went GF), I would freeze them, but not even let them thaw-just pop them in the oven frozen! We found that 12 minutes was perfect. But I’m willing to try it with this recipe and see if it’s the same.

    • says

      Hi, Jen. Since almond flour can have a tendency to burn easily, I’ve found it’s best to thaw them a bit first. I hope you enjoy these as much as we do! Blessings, Kely :)

      • Jen Hasseld says

        Good to know! I’m new to the whole GF world and almond flour in particular. Would you say it helps to add a bit more flour than most traditional recipes call for? My first try at chocolate chip cookies (the recipe on the bag of chocolate chips) with almond flour was a mess! They flattened out to nothing and burned easily. The almond flour pancake recipe I tried burned on the outside as well and was pretty much impossible to flip. I guess there’s a bit of a learning curve.

        • says

          Hi, Jen. Yes, there is a definite learning curve with any GF flour you choose. I do like blanched almond flour and coconut flour best because they are easier (in my opinion) to use, since you don’t have to use multiple flour-combinations with additional binders (that can be hard on the digestive system). And, they are also much healthier since they contain more protein, fiber and nutrients than the typical starch-based GF flours like white rice, tapioca, potato starch, etc.

          As far as finding reliable recipes, each of the recipes on my site are my family’s personal favorites and have been tested at least a dozen times or more before I post them. So if you follow my recipes exactly as spelled out, you should have good results.

          Keep in mind there is a difference between almond meal and blanched almond flour as many people are not aware of this. Almond Meal is ground almonds with the skins intact, while blanched almond flour is finely ground almonds with their skins removed prior to grinding. My recipes call for blanched almond flour, which I prefer (as do most GF chefs) due to it’s lighter, fluffier texture.

          As far as converting gluten-based recipes using almond flour, that does take time and patience, as a one-to-one substitution isn’t going to work since almond flour (really any GF flour) requires a different combination of liquids and eggs to properly bind and rise than is required with gluten-based flours. So your best bet is to find a site with recipes you like, follow the recipes exactly as given (do not make substitutions or change measurements, etc) and you will begin to see how almond flour behaves and then tweak these recipes from there to suite your personal taste preferences. And of course, if you’re the experimental type, you can also start tweaking your old favorite gluten-based recipes as well.

          With a little patience and some good resources to learn from, you’ll have this down in no time! Many blessings, Kelly :)

  29. says

    Hi Kelly! Your site is amazing! I just found it this weekend and haven’t been able to stop searching it. My ulcerative colitis is in remission (finally 8 years after my diagnosis!) after much prayer and being on the paleo diet for over a year. I had yet to find a satisfying chocolate chip cookie recipe (hey, a girl’s gotta have some chocolate in her life!) UNTIL TODAY!!! My kiddos and I made your recipe and IT IS AMAZING!!! Taste just like my mom’s infamous cookies, but so much healthier! Thank you for sharing your talents and your faith, it is inspiring!!

    • says

      Thanks so much for your kind words. I’m so happy that you and your kiddos enjoyed this cookie – my goal was definitely to create a GF cookie reminiscent of the classic toll house cookie we remember as kids. More so, I am so happy for you that the Lord has blessed you with remission from uc. Praise Him! Wishing you continued good health! Blessings, Kelly :)

    • says

      Hi, Gill. I don’t use xylitol, so I am not able to give you good advice on how to properly substitute with that ingredient. You’d also need to adjust the volume of the other measurements as well. It might be better to find a cookie recipe on another site that uses xylitol and adjust that recipe according to your taste preferences. Blessings, Kelly :)

  30. says

    OMG. I made these two days ago and they are indeed THE REAL DEAL. Not “they’re pretty good for being gluten free”. Thank you SO much for perfecting this recipe & sharing it. The only change I made was to sub agave for the other sweetener since it’s all I had & it worked absolutely fine. I just wrote a blog post about these cookies and did linked back to you (http://www.newbieyogi.com/2013/08/14/chocolate-chip-cookies-recipe-paleo-gluten-free) – is this ok with you? I just couldn’t help but spread the cookie love! Now I just have to make sure I don’t make them twice a week :)

  31. linda says

    Hi, Quite rudely I’ve rushed to the end of the comments to make the suggestion that an easier way to freeze cookies is to take a hint from Pillsbury. Form a log roughly 1 – 1 1/2 inches thick, roll it up in wax paper, then foil, etc., and freeze. When ready to bake simply thaw until you can slice nice fat cookies from the log. My apologies if this has already been covered. I’m off to bake some cookies…..

    • says

      Great idea, Linda. I appreciate you taking the time to share this helpful tip with us! Hope you enjoy these cookies too! Lots of blessings, Kelly :)

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