- Oct 24, 2006
I just found this recipe and tried it...it was so easy and came out great! I love chocolate chip cookies and these are as good as the gluten versions in my opinion...love it and the fact that it uses no eggs and agave for sweetener! I've been experimenting with almond flour the past few days (gluten sensitivity) and have made scones and now these cookies..yum! The one thing that I've found is that its best to let them stay on the cookie sheet to cool and firm up when you pull them out of the oven..they are pretty soft and crumbly at first but once they cool off and "set", they are crispy at the edges and chewy throughout...yum!