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?

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?

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.

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 :-)

I weighed the almond flour (I used spent raw almond flour from making almond milk and measured out 10.5 oz). It was quite a bit more than three cups so I added 2TB each more oil and agave and still quite crumbly. I had not refrigerated the dough but thought it needed more of something to form a cookie dough and less of a crumbly mixture. I am trying a doz in the oven then will see if i need to add more moisture to this dough.

Bonnie, how did the cookies turn out? I know that they can be a little bit tricky sometimes, depending on the type almond flour/meal used etc. The original recipe even has this disclaimer at the bottom "* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe." I also had a note at the bottom of the recipe, that you may want to check out "This recipe is inspired from Elana's Pantry. I have altered it slightly by halving the amount of sugar and chocolate chips and by slightly increasing the amount of almond flour. The reason I increased the almond flour was that I found (after making these about 8 times) that the cookies always came out too flat for me. If you like thinner cookies then perhaps you may want to only use 2 1/2 cups of almond flour - like the original recipe)." I also know that quite a few people have asked question from her on the actual recipe itself http://www.elanaspantry.com/chocolate-chip-cookies/ In this case it could be a case of your almond meal being a bit drier then regular almond meal, but it's hard to say for sure without a few more details. Hope they turned out okay for you — let us know. Cheers!

Is there a good substitute for the grapeseed oil? Thank you, Melanie

Hi Melanie! Thank you for your question. Absolutely. You can swap grapeseed oil out with any neutral flavored oil for an almost exact outcome. My preferences are sunflower, safflower or walnut oils. You can also use coconut oil or even palm shortening which will slightly alter the texture but will still be delicious. If you are looking to omit processed oil, you can try using a whole fat like nut butter. You will likely need a little moisture so applesauce or a fruit puree would do the trick. Let us know what you choose and how it goes. Lauren

Can we replace almond flour?

Hi Magda, The short answer is yes. This recipe was designed with almond flour so by substituting it out, you will run into a textural change. If you are hoping to keep it grain and gluten free, you can try replacing almond flour with hazelnut flour (or another nut). If you want to try a GF flour, I love Bob's Red Mill 1:1 blend. You might have to make it once, tweak it and make it again. Let me know what you end up creating. Lauren

Hi there , Many people above are raving about the Chocolate Truffle Cookies . I am intrigued. Could you please share the recepie/link?

thank you