Gonna have to try these for my wife(celiacs disease) The Chocolate truffle cookies could also be listed as gluten free, she really loved those.

I have to say, they are moist and fantastically delicious. They are, however, quite unlike your classic tollhouse. My son has been responding to a gluten-free diet very nicely, although not without significant protest. I was hoping these cookies might solve the problem, especially doubled up as ice cream sandwich sides. Alas, for all of my kids, they were far too nutty and not what they were expecting (it's all about expectation...)

My husband and I, however, think they are quite spectacular and will make them part of our routine!

(I baked them with organic semi-sweet chocolate morsels -- I bet they are even more spectacular with the broken dark chocolate.)

Try the chocolate truffle cookies, you kids may like them better, taste just like brownies

Unfortunately I couldn't find almond flour here in London so had to resort to using baking flour. I doubled the nector, vanilla and oil mixture, but it did not look or feel like cookie dough. The cookies smelled and tasted delicious but were very dry. Any suggestions for another attempt?

Almond flour is essentially ground up almonds. You can try doing this yourself by pulsing the almonds in a food processor; but, be careful not to make a paste. It can also be painstakingly pushed through a sieve to ensure it is fine. The almonds provide the cookies with moisture and flavor, so in this instance, it's a hard one to substitute. Cheers!

Thanks Kimberly for the quick feedback. Look forward to another batch. Happy holidays!

I couldn't find Almond flour either (Mk E), and substituted Peanut flour. They're both nuts, right? Well, the flavor was good, the dark chocolate was very nice. I also over cooked them slightly as they didn't look cooked enough, and they ended up a little dry. I think I'll look harder for almond flour and try these again soon. I love cookies!

Would it work to use sugar instead? If so, how much? White? Brown?

Aside from sweetening, agave also acts as one of the liquid components in the recipe, so you can't just substitute it 1:1 with sugar. You will need to add some liquid. For this recipe you could try adding 3/4 cup of white sugar and 2 to 3 tablespoons (or more) of soy milk or almond milk - enough so that the dough comes together and holds its shape somewhat. We have not tried making this substitution in this particular instance, so you will need to do some experimenting. If you happen to try this, let us know how it works out. Cheers!

The reason I asked about sugar is because I read online somewhere that agave is very high in fructose. If true, that is a concern.

There are several articles on the web that address this. Dietary needs will vary from person to person so they need to experiment with what works for them. All I can say is "everything in moderation". You could also try substituting the agave with honey. Cheers!

TLC
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Food Processing

The batter was quite moist. My cookies spread out too flat. Would you suggest refrigerating the batter?

Thanks!

Linda

You instincts are correct Linda. If everything was measured correctly, then it sounds like refrigerating the dough may have helped your cookies keep their shape better. I find this often happens with recipes that are either gluten or dairy-free. Good luck with your next batch. At least flat cookies are still good tasting cookies :-)