Delicious and great texture! Will definitely remake and share.
1
Hi Tricia, most of my cookie recipes are soft and chewy but there are ways to make them have a more crisp like texture. Spread them out thinly and bake for a minute or two longer. First cookies that comes to mind are these granola cookies: https://www.wellplated.com/granola-cookies/ and these flourless peanut butter cookies: https://www.wellplated.com/healthy-peanut-butter-cookies/ Hope this helps!
1
I allergic to Dairy what would you switch the butter with?
1
Hi Patti, While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!
1
1 to 1 if almond flour is used? 1 cup?
1
I don’t have any applesauce and I don’t mind using extra butter for this recipe so I’m wondering how much butter I would need to use?
1
what are the amount of ingredients in metric system
1
Hi Tricia! We’ve had lots of readers leave the nuts out. As far as the butter, I haven’t tried it myself but other readers (in the comments) have said they left the butter out or used coconut oil and still having great results. Hope this helps! Let us know if you decide to experiment!
1
Is there anyway to make this cookie low fat? I know that it uses less butter but with the egg and nuts that increases the amount of fat. Due to medical reasons I can not exceed 30g of fat (doesn’t matter if it’s good or bad fat) a day. I can omit the chocolate chips and nuts but I didn’t know if I can decrease the amount of butter.
1
Hi Maria! These cookies are soft and chewy. Hope this helps!
1
Follow up that I made them without mix-ins and they’re fine! I did 50:50 maple syrup and honey, but otherwise followed the recipe as-is. Made half of the cookies with chocolate and half without. Both turned out well. Kiddo prefers store-bought cookies (of course) but I’m trying to get some protein and iron into her instead of just sugar. Thanks for the recipe!
1
Hi Manjot! You can use sweetened applesauce, but be aware that this swap will make the cookies a little sweeter. I hope you enjoy the recipe if you try it!
1
Hi Sue! I’ve only tried this recipe with whole wheat flour, so I’m not sure how the all-purpose flour would turn out. If you decide to experiment with it, I’d love to hear how it goes!
1
Hi Riya! I’m so happy you enjoyed this recipe! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!
1
Hi Lyf, the cookies will likely turn out a little different since you’re swapping a dry ingredient for a liquid. A rule of thumb is to swap 1 1/4 cups sugar and 1/4 cup water for every 1 cup honey, so you could try that ratio, but I haven’t tested it that way, so you’d be experimenting. I really enjoy the honey here, so you may love it if you give it a try!
1
These were great! I did substitute flaxseed+water for the egg, and I was out of applesauce so I used pumpkin. No pumpkin taste at all in the finished product. Oh, and I used coconut oil rather than butter. Fantastic! Didn’t have chocolate chips so just omitted. Still fab! Thanks for this recipe. My husband is asking for another batch already.
1
Krissy, I recommend quick oats here because they give the cookies a softer, chewier texture. If you don’t mind them being heartier and the oats tasting “harder” then you can use rolled.
Can I use Brown sugar instead of honey?
Delicious and great texture! Will definitely remake and share.
Hi Tricia, most of my cookie recipes are soft and chewy but there are ways to make them have a more crisp like texture. Spread them out thinly and bake for a minute or two longer. First cookies that comes to mind are these granola cookies: https://www.wellplated.com/granola-cookies/ and these flourless peanut butter cookies: https://www.wellplated.com/healthy-peanut-butter-cookies/ Hope this helps!
I allergic to Dairy what would you switch the butter with?
Hi Patti, While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!
1 to 1 if almond flour is used? 1 cup?
I don’t have any applesauce and I don’t mind using extra butter for this recipe so I’m wondering how much butter I would need to use?
what are the amount of ingredients in metric system
Hi Tricia! We’ve had lots of readers leave the nuts out. As far as the butter, I haven’t tried it myself but other readers (in the comments) have said they left the butter out or used coconut oil and still having great results. Hope this helps! Let us know if you decide to experiment!
Is there anyway to make this cookie low fat? I know that it uses less butter but with the egg and nuts that increases the amount of fat. Due to medical reasons I can not exceed 30g of fat (doesn’t matter if it’s good or bad fat) a day. I can omit the chocolate chips and nuts but I didn’t know if I can decrease the amount of butter.
Hi Maria! These cookies are soft and chewy. Hope this helps!
Follow up that I made them without mix-ins and they’re fine! I did 50:50 maple syrup and honey, but otherwise followed the recipe as-is. Made half of the cookies with chocolate and half without. Both turned out well. Kiddo prefers store-bought cookies (of course) but I’m trying to get some protein and iron into her instead of just sugar. Thanks for the recipe!
Hi Manjot! You can use sweetened applesauce, but be aware that this swap will make the cookies a little sweeter. I hope you enjoy the recipe if you try it!
Hi Sue! I’ve only tried this recipe with whole wheat flour, so I’m not sure how the all-purpose flour would turn out. If you decide to experiment with it, I’d love to hear how it goes!
Hi Riya! I’m so happy you enjoyed this recipe! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!
Hi Lyf, the cookies will likely turn out a little different since you’re swapping a dry ingredient for a liquid. A rule of thumb is to swap 1 1/4 cups sugar and 1/4 cup water for every 1 cup honey, so you could try that ratio, but I haven’t tested it that way, so you’d be experimenting. I really enjoy the honey here, so you may love it if you give it a try!
These were great! I did substitute flaxseed+water for the egg, and I was out of applesauce so I used pumpkin. No pumpkin taste at all in the finished product. Oh, and I used coconut oil rather than butter. Fantastic! Didn’t have chocolate chips so just omitted. Still fab! Thanks for this recipe. My husband is asking for another batch already.
Krissy, I recommend quick oats here because they give the cookies a softer, chewier texture. If you don’t mind them being heartier and the oats tasting “harder” then you can use rolled.