These were very good. The grittiness of the almond flour was definitely present and it was slightly dry. The grittiness didn’t really detract from the cookie though, just gave it a bit of an unusual texture. The slight dryness could have been as I used coconut oil or perhaps made a bit smaller cookies than recommended (made more than 12 as referenced in the recipe) so either of these factors could have contributed. Tried cooking for a bit less time, but wanted them to be baked through. They didn’t spread out at all. Used 130 grams of chocolate. Perhaps adding more would make them a little less dry. All that being said, the taste of these cookies is quite good and slightly addictive! May try a bit more coconut oil next time and will continue to work on adjusting the cooking time and cookie dough shape to see if that makes them just the little bit more delicious!
Hmmmm….ok, I realize that the blog specifically states that these are not really cookies, but I was a bit surprised by the texture of the end result! Kind of like an unusual cake-y texture. Like a healthy cake bite…kind of. Glad I tried them, but will not be making again!
These were very good, even though the spread out just a little they were still fairly easy to handle. I followed the recipe except used honey rather than maple syrup so perhaps that was why. Would definitely consider these if I want a ginger cookie in the future!
This pancake is so close to being perfect! But, not quite enough banana and too gritty for my liking. The only change I made was using honey instead of maple syrup. Might try a different mix of flours next time as other than the grittiness, was delicious!
Changed this recipe significantly…and although the taste was very good, the cookies were flat and had a slight taste of coconut (which wasn’t bad, but adding more coconut butter might make the coconut flavor a bit too pronounced). Also, the part where the mint was added during cooking did not seem to bake as well. Created a square cake with about half the recipe and it turned out pretty well – added the chocolates after it was cooked and then just warmed in the oven to melt chocolate a bit and create a chocolate frosting.
Used 1 TBS of coconut butter (creamed coconut) and 3 TBS of coconut oil rather than butter, used honey in place of the maple syrup, replaced coconut flour with almond flour. Might make again some time in the future with no substitutions if I can find palm shortening because the taste was very good, the cookies just spread out terribly!
Used peanut butter with stabilizers. Made these cookies by hand rather than using a mixer. Only mixed for a few minutes – maybe three to five – and when the “dough” started getting sticky/greasy, I stopped mixing, threw in the freezer for a few minutes, then rolled them into balls and stuck in the fridge for about 24 hours. Otherwise, pretty much followed directions. Baked on parchment paper for eight minutes. Excellent!