These were delicious. I used a super-fine almond blend. I’ve found with baking when the predominant/nearly only ingredient is almond flour, the flour is very important. The taste/texture is similar to what one would find in the wheat-flour version so I feel that this recipe could be substituted well where a southern-style biscuit is needed. While still warm, I added a little raw honey and they were delicious. Since almonds are very filling, I only needed two to feel full. That said, considering the amount of almond flour required for this recipe, these are very expensive biscuits! I would make these again as a special treat, but will likely not be making them regularly for this reason. Followed recipe to a T, including time in oven (used coconut oil instead of butter).
This was a great recipe! The last almond flour based pancake recipe that I tried turned out somewhat gritty, but this pancake was delicious and I didn’t even make the buttered pecan topping! I also used honey instead of maple syrup. A good amount of pumpkin flavor without it being overwhelming. Difficult to flip if the pancakes get too large. Seemed to work best when cooking on the “low” side of medium heat.
I thought that this was an ok recipe. Very stuffed! Although most of the ingredients were very good and could have stood on their own, I thought they were competing for top position; they just didn’t seem to meld together. Don’t think I’ll be making this recipe again.
These were pretty good, but I could only find roasted cashew butter; I think it made my meltaways have a more prominent cashew flavor than the recipe intended. May try again if I have raw cashew butter on hand. Will also increase the lemon by 1 TBS to test out a more lemon-y treat. I also used standard muffin cups and filled them pretty full (only used five). Would probably have preferred the smaller dessert cups used in the recipe.
These cookies were very tasty, probably a 4.5 stars out of five! I tried it with both peanut butter (one with stabilizers, peanut oil and added salt rather than all natural) and also with natural almond butter. I liked the taste best when it was made with peanut butter and I may try all natural peanut butter next time. With the non-all-natural peanut butter, the cookie was not as flat as those shown in the picture on the website (link below). I subbed coconut oil for the butter successfully; maybe if butter were used, it would have pushed it to a five star recipe. I also made only one-third of a batch. I used Dr. Oetker’s chocolate beans instead of M&Ms as the chocolate beans do not list milk as an ingredient. Baking for eight minutes kept the cookie moist and a bit gooey, but removed the “raw” taste from the cookie. I left out the raisins. Very happy to have found this recipe!
These cookies…best gluten free cookies I have ever had!!! So good. I think even non gluten-free eaters would enjoy these. I made a few substitutions. I used gluten free oats. Rather than flax-seeds and dairy-free milk, I used an egg. I also subbed out the raw sugar for half brown and half granulated sugar. I also used dessicated coconut as that is what I had. I found that when the cookies were brown around the edges, they were actually over-done (although still good). So just test them at 17 minutes and make sure that you take them out at the first hint of browning at the edges! I tried adding some cinnamon for whatever reason, but this cookie definitely doesn’t need any additional flavoring (this from a not so huge fan of coconut). Must make these again!
I have a massive sweet tooth, but even these were a little too sweet for me! Next time, I think I will halve the coconut mixture as the coconut part was too overwhelming for me; I like more of a cookie bite with it than I was getting. I think if I make it again, I will also try it with my favorite snickerdoodle recipe rather than the suggested shortbread one. Also, normally I like a warm cookie, but I think that this test best once the coconut part has had time to firm up. I kept mine in the fridge.