A guide to working with glutenfree flours Gluten Free




Hi! Just tried this sugar cookie recipe last night & they were a huge hit Simple & Delicious!!. We’ve been on paleo for a few months Even though they’re not grains have you tried frittatas? If you beat the eggs long enough they get so fluffy that by the time you take them out of the broiler they almost have the consistency of bread! We put all kinds of things in ours and eat them for lunch too We like shredded sweet potato and zucchini sausage onions and we’ve even tried them crawfish! (We’re from Louisiana and living in south Alabama.) :-) Good luck paleo! I’m so happy that Elana has her blog to take care of my sweet tooth and bread cravings! Lora Mackie says J at 10:53 am I wish I can post a picture of my !! They turned out great! I used organic coconut oil instead of the palm! I also uses soy dairy oil mini chocolate chips by Enjoy Life! Next time I’m baking double the recipe! I made half the recipe and. May 7 2012 at 8:19 pm Thanks all! I’m ready to bake them tomorrow! Wendy Bussell says Laura @ She Eats Well says May 9 2012 at 10:10 pm I plan to bake these following your recipe except the palm oil…perhaps I’ll use Earth Balance or butter Yum! Love this grain recipe. Glad you liked the And fresh is. Christine says Ap at 4:04 pm Elana Thank you I will definitely give these a. Glad you liked the Yes you can double the recipe! Pingback: 24 Recipes | Two Peas &. Rene says Octo at 11:48 am coconut oil/butter works well for substitute Rachel S says J at 6:43 am I have heard that heating honey makes it toxic?! Is this incorrect? I agree Maria! I love chewy sugar sans-frosting! Scott says May 9 2012 at 12:03 pm My son is allergic to almonds what other flour can. Nicole C says Decem at 12:24 pm I am obsessed these ! My whole family enjoys them too Kids age 5 and 3 I love how the recipes only calls for 2 Tablespoons of honey and it is so simple to make I substituted the palm shortening for lard and it turned out great! I seriously cannot wait to make. Sarah says May 8 2012 at 9:29 am I like the blurb before the recipe! I’m in the same boat as to feeling like I don’t want to label our diet I read lots of “Paleo” things for inspiration but I like to just say we eat for nutrient density I feel like when I label things or say we don’t eat grains that someone will point fingers and say I’m wrong when something doesn’t line up their theories Colleen says May 7 2012 at 7:50 pm I’ve used the same proportions to sub coconut oil or butter for the vegan palm shortening. Pingback: Catching up… | Mumsybird's Blog Pingback: sugar | Pink Tiger in the Kitchen Mine ended up a bit flat for some reason But they tasted amazing So y Will be trying different variations to see if I can get them to stay fluffy. Monica says September 9 2012 at 8:19 pm Made these today… Amazing!! I did not have any vanilla extract in the house instead i used a TBSP of. Palm oil is used in the The production of palm oil results in the clearing of millions of acres of rainforest land and displacement of orangutans and other wildlife – who are left no home and are endangered And not to mention the destruction of rainforests which are the earths lungs adding to deforestation and degredation of land Promoting healthy eating should also mean promoting ingredients which do not contribute to the environmental disaster caused by production of palm oil Maybe this comment will not be published but I think it should be brought to others attention that this ingredient is not environmentally friendly and is processed We need to excercise our conscience when choosing foods to eat that we are not part of the aforementioned destruction of habitat and environment It could be due to aspect of your diet that is not respecting your blood type After 30 years of live cell analysis we Physicians recognize that Dr D’adamo was pretty bang on No blood type should eat wheat but if you’re an “O” blood type you need your animal protein for the proper uptake of iron and to bolster strong immune function If your weakening is from other sources such as genetic miasms (like Cancer or Psora) then best if you seek out a Heilkusnt Physician who works at root cause prescribing on the basis of safe homeopathic law. Elana says Febru at 8:35 pm Bronwyn thanks for letting me know this recipe is awesome :-)

Alexa (aka TWIN) says May 7 2012 at 10:45 pm Snicker …. Michelle G says Ap at 8:31 am I used 2TBS coconut oil and 2TBS butter in place of the 1/4 cup organic veg shortning They. Ali says March 8 2013 at 9:06 pm Zosia I’ve been taking glandulars from my naturopath for over a year and they’ve made a difference Hang in there Healing can take a. Elana says Decem at 9:31 pm Lynne I haven’t tried that so not sure if you do experiment please let us know how. Maia says May 7 2012 at 7:26 pm hi elana! im writing you from argentina i love your recipes! i read that you dont answer nutrition questions but i will be very grateful if you can answer my question i’ve read lately information about phitic acid in almonds and its pretty shocking! but its so hard to find good information on the web so i wanted to know if you have investigated the issue medicals opinions thanks. Hannah says J at 1:41 am Can the vegan shortening be replaced coconut oil? Lauren says May 7 2012 at 7:20 pm Lea G says J at 9:55 am I used mini vegan chocolate chips instead of chocolate chunks coconut palm sugar instead of honey and I also added a 1/4 tsp of almond extract DELICIOUS!!!!! :-) Trish says Febru at 6:46 pm Amazingly good ! Even my wheat-flour cane-sugar loving husband liked them I substituted coconut oil for the palm shortening coconut sugar for the honey and added 2 eggs We’ll make. I like the simplicity of these Less is definitely more agreed. Laura says Ap at 5:51 am These are wonderful Last year the recipe called for 2 teaspoons of soda now it is 1/2 teaspoon Does it matter? (I got the recipe again to print for a friend.) Using a tablespoon to measure I do get about 30 using 2 teaspoons soda. Andrea says May 7 2012 at 8:14 pm Me too…coconut oil or butter 1 to 1 Rachel. Elana says J at 1:27 pm Rose so glad to hear these were amazing! …i am loving all your y recipes!! Elizabeth says Octo at 8:24 pm What a great go-to recipe! We made these on a lazy Sunday night and the kids loved helping We ate a lot of dough and still had plenty of We liked them so much we made a second batch to enjoy during the week! I used butter and they came out great Elana we have your cupcake cookbook and love it I just googled your name and “chocolate chip ” and voila! I knew I could trust you to have just the right recipe THANKS! Ashley says at 7:24 pm Angelfeathers says May 8 2012 at 1:39 pm Demi it’ll mean the machine that chops But yes since nothing actually needs chopping you should be able to make this sort of thing equally well stirring it in a bowl a spoon Just make sure the bowl’s big enough or you’ll end up the mixture everywhere (voice of experience speaking)! :-) Candy says May 7 2012 at 9:47 pm Maia Phytic acid can be removed from grains by soaking them over night or at least a few hours (you should find info about soaking the grains oatmeal etc on the net) The main concern about phytic acid is that it binds to the zinc in the body and it pulls it out supplementation zinc is important specially for guys since it’s needed for prostate and reproductive system I’m in nutrition school right now and that’s where I learn all this never heard about phytic acid before either Hope. Debbie says Aug at 11:59 am I used the same amount of light olive oil in place of the palm shortening because my husband has digestive issues and can’t handle that type of fat for some reason These are so good ! Just slightly sweet but that’s what I like about them Also love the texture very soft dense and moist Thanks this recipe will be used.

Linda says Aug at 11:13 pm Hey first timer here! was wondering if I can use almond meal instead of blanched almond flour? Denise Balcanoff says Janu at 9:26 am I made them last week They were pretty darn good! Even my friends and family who are not grain thought so! Elana I have had a sweet tooth my whole life – I just learned that I have sugar (type 2) so I’m back on the low-carb way of life I like it and there are many recipes so it’s never boring but I’ve never been able to find something that satisfied my “sweet tooth” – not even the bars That has changed!! I made these tonight and I am satiated satisfied and happy happy happy I have bookmarked your page but if I never try another of your recipes – this one will do me for the rest of my days :-)… Thank you very very much! I wish you much success and do look forward to reviewing and trying many of your other recipes Wendy I just made lace but my next batch are these! yummy! kennedy loves 🙂 Do you have a version? These sound so delicious I do not especially care for frosting on either… Ryan says Febru at 7:05 pm Using the ingredients in the recipe my “dough” was little clumps that looked like a bowl of breadcrumbs I only have a hand mixer but I still can’t fathom how these ingredients come together and make a dough I added in 1 tablespoon butter and 1 egg and I then had the dough I expected Tasted great. It has been a tough go for a year I am now doing much better One thing that has helped too A refractometer This is a tool used to measure the solutes in fluids If you purchase one you would use it to check the solutes in your urine You want the reading to be between 1-2 Below one means your fluids are diluted I used this tool daily for almost a year I found that many foods dropped my solutes too I don’t know why perhaps some type of inflammatory response to these foods Anyway I have so much more energy now I don’t do well on grains I am I am inclining the heart of the issue to be an intolerance to histamine You might look into. Noel says May 8 2012 at 6:32 am How about adrenals? There’s a good book called Adrenal Fatigue that could be helpful if you suspect that You also could experiment — no grain and more grain — see how. I unfortunately have not made the but forwarded the recipe to my mom–THEY ARE AWESOME!!! (We are a sugar cookie family but this recipe just became THE recipe!) Thank you for sharing! twopeas — April 2 2011 @ 1:29 pm Yay! Glad you like. Nedaviah says Ap at 11:52 am I substituted regular Crisco shortening instead of the palm shortening Absolutely divine!!! They were Perfect for Passover! Demi says May 8 2012 at 9:57 am stupid question everyone but i will make you mean food processor is it the one that we mix for breads or the mixer where we chop stuff??can i stir them in a spoon or sth??thanks and sorry for my fool question Love at this time of year! I have made these numerous times since posting them last summer definitely a family fave and perfect for spring. Michelle says Febru at 4:15 pm Hallelujah! There is life and delicious baked goods after giving up grains and dairy! :) Thanks for another wonderful recipe Elana! Decem at 5:24 am I found out that I am allergic to and miss Asian flavors as well as snaps Can you recommend a spice alternative?. Just made these today using your recipe DELICIOUS! As of lately I love to use in a lot of my cooking I also drink water daily to make my water alkaline as it has so many health benefits Thank you for sharing this wonderful recipe It is one I will use for years to come can’t wait to make more to give as gifts Pingback:. Rachel B says May 7 2012 at 5:21 pm I’d like to hear from anybody who baked these that has substituted something for “¼ cup vegan palm oil shortening” successfully I don’t use this but I do use Ghee and olive oil and wonder if these will work Thanks. My Husband got home hooked on anything but he’s pretty picky when it comes to desserts and I have tried many cookie recipes and all didn’t quite fit the bill (either too sweet too dry etc) but these are PERFECT! They are not too sweet and have a much more real y taste than other They are the perfecy tart sweet. Anastasia@ says May 7 2012 at 11:23 pm Beautiful recipe! I love how you use Celtic sea salt in your recipes It contains all of the 84 beneficial live elements found in sea water which makes it the healthiest. Deb Goeschel says August 7 2014 at 9:41 am Good question! And glad to see all the answers since I won’t use palm shortening anymore. These are the BEST I have ever had I am not kidding I forwarded it to my best friend to make for another friends baby shower and they were a hit! Now all of my college roomates (6 in all) are obsessed and making these for easter and other parties! Thanks so much for posting this! I might try it again in winter orange… YUM Mim says Ma at 7:42 am Elana Tried making these first time I used wrong palm oil and chocolate chunks that were too big Yesterday I followed your recipe to the letter YUMMY Awesome Thanks for all your recipes. Emily says August 5 2017 at 12:57 pm I used canola oil and peanut butter chips as I didn’t have any chocolate chips They came out well I don’t use palm oil ever due to environmental concerns Happy baking! Well mine didn’t exactly look like Elana’s but they were ok I didn’t have a food processor so I tried mixing the ingredients in my Vitamix that didn’t work so I put everything in a bowl It was very dry so I added more shortening (I used Coconut Oil) and a little bit of freshly made rice milk and water just to get the ingredients to bind I also used baking powder instead of soda… wonder if this made the difference I cooked them for longer than 8 mins more like 10 to 12 so they looked golden brown (probably my old oven needed more cooking time) I let them cool for 15 mins before handling them I’ll try this again at some point because I cannot imagine wasting the almond. Just made these delicious and simple This one is going in the recipe box Thank you for sharing Pingback: When Life Gives You s … Make Sugar ! | Olas & Chanclas Pingback: Soft Baked Sugar | the Hungry Hedgehog I just made these and they are amazing! Does the recipe double well? I hope so because there are so many people I want to share these I am going to get more s and bake another batch tomorrow. Berit says July 6 2012 at 9:54 am Hello from Germany for all you metric bakers or non-americans out there I just made these as follows: – 200 gr almond flour (that should be simply ground almonds in Germany) – pinch of salt – big pinch of baking powder – 3-4 heaped tablespoons organic coconut oil or 55 gr (I used Manako from ) – 1 table spoon honey – 1 sachet vanilla sugar – ca 100 gr chocolate chunks Healthbylisa says at 10:35 pm I went to Institute for Integrative Nutrition and they talk about this in the first few weeks feel to message me any questions :-) Those look amazingg *_* and really refreshing Before you cook them should I press the dough balls down to get it flat? Or does it flatten itself? Jenny says May 9 2012 at 8:04 pm I made these to share my boyfriend considering hiding them so I can pork out! : ) Great flavour! Def did not get even in the vicinity of 30 more like 12 Also found the dough a little too dry was having a hard time forming balls by hand Next time will add a tablespoon of coconut oil to help that Baked for 8 min at 6000′ Thanks Elana! Deborah Wilson says Janu at 3:02 pm Healthseeker says Octo at 8:03 pm Craving salt is a sign of adrenal issues Beware of the kind of salt ingested as well Choose coloured salts such as celtic or himalayan which contain trace minerals not iodized white salt which is not healthy at all When the body is constantly craving something either there is an addiction or an attempt to restore balance due to a depletion or missing nutrient. Deborah Wilson says Janu at 3:28 pm Sorry to comment again Zozia but it’s a common misconception that carbs = energy It’s actually healthy fats that give you energy ;) Helene Lopes says May 3 2013 at 9:35 am I would like to incorporate flax meal into for the grand babies How do I add or subtract the other ingredients? Jackson says J at 8:53 pm I just made these some substitutions/tweaks for the second time The first time I used coconut oil… it was unrefined so it made the whole thing taste like coconut Not bad by any means but it was more “coconut cookie” than “chocolate chip cookie.” They also crumbled a lot Still tasty though. These are soooooo yummy!!! Chocolate chip are my downfall and when I fall off the “no grains” wagon – I run straight to the filled Nestle cookie recipe and wallow in my foggy thoughts about my “wheat belly” Eating grain has helped me to feel better and have more energy Thank you for giving me a “safe” chocolate chip cookie to run to! BTW the only change I made was using coconut oil rather than palm oil as that was all I had – and they turned out perfectly! And I think I’m a bit of a cookie snob… ;) Andrea says Janu at 2:09 pm I used a blender and it worked wonderfully I also subbed coconut oil and it turned out fantastic Dawn says Septem at 10:46 am Can anyone tell me how to keep my almond flour and muffins from getting to soft? It seems in 24 hours of baking then absorb ambient moisture and lose their “fresh from the oven” crunch. Helpful hints says Janu at 5:37 am you can use 1/2 cup applesauce for 1 cup shortening works best and comes out. Leslie H says at 10:19 pm Delicious!! Loveeee this recipe It’s perfect For those of you whose spread try putting your cookie sheet dough balls in the fridge for 30-60 minutes Shouldn’t spread if the butter is chilled After I roll in sugar I flatten a bit a buttered glass bottom dipped in sugar then sprinkle them a bit before they go in the. I am on a strict cleanse and I adapted this recipe to fit my diet It was incredibly delicious and I really felt like I was cheating! I substituted the Perfect Flour Blend ( AND whole grain brown rice) for AP flour and Xylitol for sugar all equal substitions Amazing! I made these yesterday and there are only two left No I didn’t eat them all by myself! My parents where here my boyfriend was here and my kids all helped! So I need to make more!! I get a hankering for desserts every year around this time and these were so simple to make and so tasty and wonderful!! I’m going to try lime in the recipe next! Thanks so much for this recipe!! These came out great I cut back on the sugar a bit and added a ’s more worth of zest I also had to throw in a bit more flour at the end because the batter was too runny (it’s possible that I didn’t measure out as much as I should in the beginning) Overall I liked them My only wish was for there to be a stronger profile Next time I’ll try to add more zest and may be coat them in a infused glaze Pingback: Sugar Pingback: Zero » SewKnit Bronwyn says Febru at 1:51 am I used butter that I melted first I mixed mine by hand Soon after mixing I discovered that DH had eaten all the chocolate No proble I added a tsp of cinnamon and chopped dates Absolutely great! Thanks for another awesome recipe. I adore desserts and these sound perfect! YUM. Elana says at 9:50 am You’re welcome Donna! I’m so glad you are enjoying this recipe :-) Mari Ann says Octo at 5:13 pm I’ve been using Lakanto (purchase through body ecology) sugar substitute in everything Tastes great made from monk fruit I try to stay away from all honey maple syrup etc since it still has sugar grams in it Don’t understand how that’s paleo! Dates maybe I’ll let you know how they. Elizabeth says October 7 2012 at 7:53 pm Used 1/4 c butter instead of shortening and subbed homemade simple syrup for the honey just because The recipe definitely made only half the stated # of – and I didn’t snack on the dough beyond one EXTREMELY DELICOUS bite My subs were just fine – and the delish A keeper in. Elana says Novem at 6:59 pm Anka I haven’t tried that so. Zosia says at 2:22 pm which thyroid supplement do you take? i too have thyroid issues and would like to try something new thanks for chirping in ;) The Food Coach says Ap at 10:44 am Just made these last night I substituted the plam oil for some grass-fed butter I used 85% chocolate too I have to say wow Just what I needed I’m a paleo and coach and these are perfect little snacks the cold Colorado weather we’ve been getting! Thank. Abby says May 9 2012 at 3:11 pm Try coconut flour Deborah Wilson says Janu at 3:15 pm I would really worry about limiting healthy fats (extra virg olive oil and coconut oil) because your brain needs them to keep from shrinking age and thereby suffering from Alzheimer’s or dementia Please read Dr Perlmutter’s “Grain Brain” which has numerous studies to back this up :) and sugar is excellent–Good. Samara says May 8 2012 at 9:57 am you could try adding some fruit That would be a way to add carbs out adding grains. Diane Conklin says Ap at 3:37 am Elana My husband just recently lost 46lbs in 40 days on a vegan diet not counting calories and feels awesome! I just came across your website perusing new recipies I want to make everything!!! My challenge is that he (and my daughter) are allergic to most tree nuts This is very challenging for me (and I love nuts) I have yet to find Recipies/cookbooks for people nut allergies Can you give me some substitutes for your baking recipies for almond flour walnuts etc. A wonderful recipe for summer enjoyment!!! You can not stop at just one of these blissful treats Pingback: Blueberry Ice Cream…And Sewing! « The Parti-Colored Fleur Pingback: Sugar « Peace Love and French Fries Ryan says Febru at 3:23 pm I tried making these again and I find it totally unbelievable that using the original recipe the ingredients make a dough that can be formed into a cookie I even melted the shortening this time and it still didnt make a dough I added one egg and that finally makes the ingredients into a dough Would like to hear from someone on how these ingredients become dough? Mark says Septem at 12:37 pm Surprisingly simple I am a sucker for the nice ingredients I have some overpriced vanilla extract and tupelo honey in the cupboard at home This would be a great recipe for the two Thanks. Becky says May 8 2012 at 5:42 pm What about virgin organic coconut oil? It smells and tastes wonderful I use it for my cooking needs and virgin cold pressed olive oil for uncooked applications. None of that chocolate stuff… is my favorite! Thanks for spreading the word about our website! Glad you liked the ! Pingback: Always Win | The Sweetest Thing Zosia says at 2:36 pm you could melt some UNsweetened chocolate and add honey then pour it into a pan (so that its thin) and put it into the zer…once it is hard – break it into piece…they won’t be CHIPS…but they’ll be honey-sweetened chocolate chunks :) Elana says January 9 2018 at 9:02 pm Sarah thanks for letting me know these are awesome! J at 1:30 pm Is there a substitution for almond flour? I have an intolerance (low) to nuts. Deborah Wilson says Janu at 3:22 pm Steph says May 8 2012 at 10:23 am Amanda says at 8:37 am I use coconut oil :) I take her original vegan chocolate chip cookie recipe and use 1/4 c coconut oil 3/4 c water and 1/4 c palm sugar in place of 1/2 c agave and 1/2 c grape seed oil In my opinion they are best frozen! ohhh…I also take 90% dark chocolate bars and chop them up for the chocolate chips! Chewy are so yummy! I prefer chewy than crunchy because if you bite a crunchy there are bits that’s falling down and it makes me feel like I’m messed up LOL Pingback: Rather Be Baking « sugar Kelly says J at 4:40. Lauren says J at 7:18 pm These are amazing! If you don’t have shortening coconut oil works too I also didn’t use a food processor and they turned out just fine I added raisins walnuts and some cinnamon to mine and they reminded me a bit of oatmeal raisin I also love that they’re egg since I have an egg allergy Thank you for the wonderful recipe Elana! Skimblecat says May 8 2012 at 9:20 pm Just made these using coconut oil and substituting shredded coconut for the chocolate (I didn’t have any in the house) Made 14 and I may eat them all tonight :-) Rachel Wolf says May 7 2012 at 5:32 pm I love it I have been on Specific carb (for a year nearly a decade ago) and GAPS (last year as a family of four) and now I simply don’t have a label for how I eat We’re 92% grain low complex carb no refined (and low any) sugar low nut/seed happy-belly eaters I guess Looking forward to trying the recipe. Sarah Clews says January 8 2018 at 8:32 pm Thanks for an awesome foolproof recipe I subbed light olive oil for the palm shortening and these turned out amazing Love that I can trust your recipes. Zosia says May 7 2012 at 6:00 pm does someone mind chirping in on this question: for a while now i have noticed that i feel better when i only eat a little bit of grains (mainly quinoa teff buckwheat); however i am experiencing fatigue and weakness and my doctor says that i am malnourished despite the fact that i eat adequate amounts of fat protein vegetables and fruit it’s only grains that i don’t eat a lot of (maybe 4 servings. Your email address will not be published Required fields are marked * Trisha says Ap at 7:37 am I love these I started a lifestyle about 4 years ago As a type -1 diabetic I love the fact that these are very low on the glycemic index and don’t raise my blood sugars Thanks for sharing this recipe! Yummy Sarah r says May 9 2012 at 9:01 pm WWhere are you in nutrition school? I’m looking at various options and trying to decide! I doubt it’s because you’re not eating grains–we honestly do not need them in fact many people agree they’re actually very harmful especially May I ask if you include enough healthy fat in your diet? These would be organic Extra Virgin Olive oil Coconut oil organic butter and avacados A good book to read is Dr David Perlmutter’s “Grain Brain” I learned so much from his book! I went and starch sugar and added those healthy fats to my diet and lost 15 lbs in exactly one month and I’ve never felt better I’ve done it for good brain health in an effort to ward off Alzheimer’s disease which runs rampant in my family–the weight loss was a pleasant side effect. Mary Boyd says Janu at 12:25 pm Keep them in the fridge or the zer I keep the in a zip lock bag in the zer and put them on a plate for a few minutes before eating. Just delcious Amything one of my faves this Thanks Simon Dianna says June 1 2015 at 9:17 am I really enjoyed these as did my whole family !! I made them from Bob’s Red Mill Almond Meal / Flour (blanched almonds) and used 3/4 cup of an erythritol and stevia blend to make it sugar Used butter instead of palm oil since I don’t keep that on hand I had to bake them for 11 minutes total They were very tasty and had a hearty soft/crisp cookie texture. Sommer says J at 8:47 pm I made these and they turned out excellent! Not always an easy feat baking paleo at altitude but I can always trust Elana since I too live in Colorado I added 11/2 tbsp raw organic coco powder and 1/4 tsp of peppermint to ours and wow!! I also had to up the honey because of the bitterness of the coco but I just eyeballed. Emme says Septem at 3:40 pm These are delicious and my kids really enjoyed them as well We actually had to hind them from my spouse or there would not have been enough for their lunches:) I’ve enjoyed making a lot of your recipes My daughter’s favorite is the poppy seed muffins! thanks! E. Dee says May 8 2012 at 5:07 am I’ll definitely be making these for Easter and I may have to send some to our 3 Placerville missionaries in the MTC as a break from the cafeteria food! Delicious ! Real zest makes all the difference Not too sweet juste perfect Will bake them again for sure Two Peas — Febru @ 6:41 pm Yay! Glad you. I LOVE anything Wonderful post and cant wait to give them. Elana says Aug at 9:01 pm Anne so glad these were awesome! Hmmmm…mine turned out really REALLY flat! I just replaced my baking powder and soda so I’m not sure what happened The taste is there but they just don’t look as pretty as in the picture 🙁 Pingback: silly little dudes « always an adventure Lucinda says May 7 2012 at 10:07 pm There are a multitude of reasons why you might suffer from fatigue I have found less grains not more definitely helps my energy levels I also take a thyroid support which helps fatigue and mood swings due to medication If you are on any meds check them as a possible cause for fatigue You could also be anemic low Vit D or have other food intolerances As I said many many possible reasons Good luck teasing. Elana says J at 6:59 pm Helen thanks so much for sharing you opinion here I link to sustainably harvested palm oil Still you may not want to use it so here is a recipe that uses butter for you: /paleo-chocolate-chip-/ Have a wonderful day! Elana Now be careful here too He offers all kinds of advice He has definitely helped me However his take is far different from most “health” practitioners I don’t follow/do all the things I read on this site Meaning in some ways I am hesitant to recommend him I trust you have a good foundation of health knowledge and will weight everything you read from. Laura says May 8 2012 at 2:09 pm I used my pastry knife a fork and my hands to form the dough They turned. These are amazing!! The whole family loves them Pingback: Stylish Cuisine « Sugar Emilie says Novem at 9:07 am THANK YOU SO MUCH!! I am a french woman and I have discovered your blog through a french blog (I dont’remember which one) while I was looking for a bread recipe… Since then I have tested several of your wonderful receipe ( sesam crackers nut carckers bread pumkin muffin Karot kugel and so many others) ! Each time it is a full sucess it is always very easy to cook and so tasty! So this time eating my primal cookie I have to thank you! I am addicted! :) These looks so pretty and feminine and would make a nice. Anka says Novem at 10:23 am Could you use coconut oil in place of the palm shortening? If not is there another replacement? Jenny says at 7:30 pm Made these again tonight adding 2 tbsp melted unsalted butter Made the dough the perfect consistency moist and easy to form into balls Also got 12 again really think the “30” should be reconsidered. Septem at 7:42 am Hello there I just want to mention that Almonds are not nuts A lot of people who have an intolerance to nuts are able to eat almonds See wikipedia he almond fruit measures 3.5–6 cm (1–2 in) long In botanical terms it is not a nut but a drupe The outer covering or exocarp fleshy in … Hope it. May 9 2012 at 5:35 am I have used half butter and half coconut oil excellent results Sarah. Becky says June 9 2013 at 8:29 am Hi thanks so much for the wonderful recipe! Here are my substitutions: (warning i only made a half batch so all measurements are based on a half batch!) Because I am not completely Paleo I substituted 25% of the flour for vanilla flavored protein powder Then the dough wasnt holding together well so I added 1 egg white and 1 teaspoon more of coconut oil I halfed the honey stevia This gave me very soft delicious !! I just made these Sugar They taste amazing! But I would like to know why mine do not have the “CRACKLE” look like your photo Pingback: Snow Day Essentials | Peachy Plum Kris says May 7 2012 at 5:23 pm Are these chewy or crispy/crunchy? We’re a chewy chocolate chip cookie kind of family And thanks for a new recipe to. I will have to try them lime next time. Lucy says Septem at 12:29 pm I made these and they came out delicious! I used coconut oil instead and used grade B maple syrup! This is my 3rd time making them and my kids love them! Thanks Elana! Also – I used a #40 Cookie Scoop – a little larger than 1 tbsp Took about 12 minutes in. Elana says Ap at 5:24 pm Jo so glad you. Lexi says Octo at 1:34 pm These are so so amazing Use bobs red mills almond flour for moist These are better than regular chocolate chip I cannot keep my family away from them! My 5 year old is begging me to make them for her school Halloween party! Tiffany says August 6 2016 at 1:07 pm My boyfriend is a type 1 diabetic so I’m always on the hunt for recipes that are low on the glycemic index Do you have any other recipes that taste delicious that you can share? Elena if you have any as well I’d love to hear! Thanks. Tiana says July 5 2012 at 8:40 am I made these yesterday for the 4th of July and everybody RAVED about how good they were! Nobody even missed the ! I subbed organic butter for the shortening and used Enjoy life brand mini chocolate chips!!! Supper yummy and melt in your mouth goodness! I will definitely be making these again and I’ve already shared this recipe 3 people! Thank you for this awesome recipe! You Rock! p.s I also made your cauliflower “potato” salad….and everyone gobbled that up. Sheryl says at 4:51 pm I just made these equal parts butter and coconut oil for the shortening I ended up 13 so obviously used bigger portions They do not spread at all so next time will either make smaller or press the larger ones down more to flatten them out At the size I made one cookie is actually pretty filling Also used Ghirardelli dark chocolate chips and they are really good! Lanie says Octo at 1:06 pm Did everyone who used butter or coconut oil use it solid? Or did you melt them down? thanks! Shawnna says at 7:25 am I used maple syrup instead of honey and we all loved them! I doubled the recipe. Abby says at 8:32 pm And now I have made them several more times The second time I actually chopped some of the choco chips into the dough in the processor: chocolate chocolate chip ! Then I used almond extract instead of vanilla and those were tasty too I am think that this is a great basic recipe that can be turned into all sorts of Next I am going to try the almond extract thing again but leave out the chocolate and add a dollop of jam on top: raspberry thumbprints! May 8 2012 at 7:52 am thanks elana for all your wonderful recipes! you are an inspiration i’ve included you and your site in my links list please let me know if that is ok you i have many cients that are pursuing /grain diets and your recipes are so very helpful! thanks melissa Janet D says at 12:51 pm Thanks Stephenie that’s good to know so I don’t recommend it to or offer it to someone celiac I was told that the 85% bar does not have barley in it but it is run through the same line so there could be some cross contamination Do you have any suggestions for chocolate that is dairy and lower sugar/higher cacao content? Thanks for sharing this recipe I’ve been looking to try out a new cookie and I can’t wait to. Lacey says at 6:53 am I subbed coconut oil (same amount) and was worried because the raw dough seemed SO oily I also used a dark chocolate almond/sea salt bar for the chips (broke it up and pulsed it in food processor to combine) They turned out perfect I would consider cutting back on the oil next time by a tablespoon but who knows I could have lost count;) great simple recipe. Joan Baggs says January 1 2015 at 8:07 am I substituted raw cacao nibs and they were delicious! Also made them as a bar cookie and they came. These were so yummy and easy to make! I subbed the shortening earth balance soy buttery spread successfully I however should have measured the celtic sea salt exactly because I ended up putting a little too much in making my a salty bunch Also the recipe says it makes 30 but it only made about 14 for me I’m assuming the 30 would be correct if I doubled the recipe Overall this was an amazing cookie recipe! The next time I’m craving a chocolate chip cookie I’m going straight for these! :). Shannon says J at 12:13 pm Hi Elana These look delicious and a great treat for my husband who loves chocolate chip I skimmed through the comments so forgive me if this was already mentioned… Have you tried this recipe for Keto diets? What would you recommend I sub the honey out ? I’ll be subbing butter for the palm shortening and using Lilly’s chocolate chips (sugar ) Thank you in advance! Janet D says May 8 2012 at 5:39 pm I just used an 8 cup mixing bowl and a wooden spoon and they turned out great! I should say what was left to bake after several of my boys and husband tested out the cookie dough! I haven’t tried rolling them out and cutting them into shapes Let me know if you. The second time I used butter and added some slivered almonds I didn’t like the texture of the dough and remembered them being crumbly so I added about half an egg white These are absolutely delicious and I have to fight not to eat the whole batch at once Reply. Mmm these look amazing! I love the yellow bow! 🙂 Pingback: Sweet Pea's Kitchen » Sugar Janet D says May 8 2012 at 5:35 pm I’ve found Lindt Excellence 85% Cocoa bars They are dairy sweetened Demerara sugar and only 5g sugar per 4 squares Lindt also makes 70% and 90% bars that are dairy I did find the 90% bar uses sugar but only 3g per 4 squares of chocolate I substitute 1/4 C chocolate (about 4 squares) and 1/4 walnuts for the 1/2 C chocolate I found them at Walmart but I’m sure they’re available elsewhere. The recipe includes zest and fresh juice so the have a delightful flavor The are soft and chewy in the middle slightly crisp edges Even though the are “sugar” and rolled in sugar they aren’t overly sweet-making it easy to eat cookie after cookie:) Ring in spring a batch of Sugar They are light refreshing and the perfect treat for a. Elana says Ma at 4:14 pm Mim thanks for letting me know these are awesome! Maria: I finally got around to baking these Sugar Mine were -Lime freshly grated peel mixed the sugar Excellent – better than the Cook’s Illustrated recipe! Looked just like the photos Perfect! I plan on making an Orange-Cardamom version as well as Vanilla Bean. Phyllis says Febru at 12:42 pm thank you for this awesome recipe elana :) I made them today but I used regular almond meal that was not blanched and butter instead of the shortening – and they turned out delish my first chocolate chip in a very long time and the first /grain version I ever made thank you I love your website and recipes you are so creative and the way you deal MS is so inspirational for all of us dealing autoimmune disease greetings from germany phyllis <3 Kristin says Septem at 8:37 pm Yummm! Used organic butter and left out chocolate chips Instead melted the chocolate and dipped one side of the flattened cookie and then froze them I got 24 small out of a batch Thanks!!! Don't Miss a New Recipe! Subscribe: Laura says May 8 2012 at 2:07 pm Did anyone else’s turn out too baking soda-y? If anyone experimented less please let me know your results Thanks! I am sooo glad that I found your blog and now own 2 of your cookbooks as well My daughter was diagnosed Celiac when she was 4 yrs old after a long road and many doctors We found that the diet was not enough for her recovery and on our own we decided to go “paleo” and follow the grain diet and we also cut out dairy Since then she has been doing great! Thank you for all your wonderful recipes It brings a tear to my eye everytime our daughter lights up while eating a special treat that she can actually have :) The flavored makes it mouth watering I just can’t wait to share this my friends They will surely be surprised the flavor too. Totally making my mouth water!!! Can’t wait to. Annie says J at 11:23 pm. Ryan says Febru at 6:46 pm Fire your doctor Google David Perlmutter. Dee says at 7:50 pm WOW! these look so good And healthy too! I cannot wait to try them I just found out I am sensitive to I have been feeling better but it has been a real challenge I am such a foodie and I love to bake Not being able to use the conventional ingredients I am used to has been rough but I am sure I will get the hang of it in no time I just started my own blog a few days ago I am excited to get to know everyone in the blogging community I am sure I will be frequently visiting you! Joan Baggs says January 1 2015 at 8:06 am Did you use blanched almond flour or almond meal from Trader Joe? There is a BIG difference Coleen says J at 8:47 pm Hi I don’t have a decent sized food processor – it’s small and best used for chopping small portions of onions and things For recipes such as this can I use an electric mixer? Cara says J at 11:55 am My kids & I set out to bake these yesterday & my son (who is 14) said can we please put cocoa in them & make them double chocolate ? We added 2T of cocoa & one extra T of honey They made perfectly & are super delicious w/ the additions! Name * Email * Website Save my name email and website in this browser for the next time I comment. Zosia says at 2:29 pm my doctor (like most it seems) follows the food pyramid…and tells me to aim or about 6-8 servings/day… the odd thing is…it is under the recommendations of this food pyramid that we are seeing rises in obesity diabetes heart disease autism and other diseases/syndromes etc… *to keep soft store a slice of bread in an air tight container All images and text ©Two Peas & Their Pod Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! If you like these Sugar you might. Queenjellybean says at 8:34 pm OK I made them and ate them – great consistency on the batter – I need sweeter I’d dash two shakes of pure stevia powder next time (I do no sugar) – Chocolate: I used bakers unsweetened chocolate chopped into chunks on a cutting board a big knife Even dark CChips have too much sugar for me Thanks whoever it was who suggested subbing a banana for half the shortening! I will try that next time to reduce fat. Now that spring feels like it may be moving in these will be perfect! I ALMOST bought a huge bag of s yesterday – now I’m kicking myself because I didn’t! Missy says Janu at 8:31 pm I’ve used coconut oil before zero problems I’ve even used half coconut oil & half butter or all butter Still delicious! Holly says February 9 2013 at 12:12 am I made these tonight and they turned out perfect I substituted the shortening for butter added one egg used 80% dark chocolate for the chips (only 6 grams of sugar in half a bar and it’s so rich I only needed to chop up a 1/4 of the bar) I also substituted stevia for the honey as I am closely watching my sugar intake I took the out of the oven just before they were totally cooked through…I find it best to let them finish cooking out of the oven otherwise they’re a touch. If you bake one to three minutes longer they turn crispy instead of chewy Also very yummy and delicate. Lynn-Marie says at 12:37 am Did you say ‘homemade coconut yogurt’? I have problems dairy and I really miss yogurt! I’d like to hear more about that! Tabitha T? Elena? Denise. Sarah D says at 4:08 am These are great Even though on numerous occasions I have followed your recipes they never make the quantity you have said For instance how can only 2 cups of almond flour possibly make 30 ? I did use a proper kitchen measuring tablespoon and it only made 18! Anyway apart from that gripe they are very good and I like your recipes. Jennifer says May 7 2012 at 7:02 pm In what proportions? Debbie Carr says July 2 2012 at 4:36 pm Yes! This is the recipe I’ve been looking for! If you don’t have silicone mats you can just lightly oil a traditional cookie sheet (or the bottom of a large rectangular cake pan) and lightly. Donna says at 4:10 am Nice cookie I am working my way through making your chocolate chip and this was my first Not too sweet and despite no egg held together nicely I used earth balance for the fat since I had it I used a hand mixer until it almost formed a ball Success! and simple Thank you for taking the time to. Zosia says at 2:23 pm I am indeed “O” … Thanks for chirping in <3 Sarah says May 6 2017 at 10:33 pm I used coconut oil instead of palm oil I added an egg to make them a bit more fluffy I also love cinnamon and nugmeg so I added 1tbsp cinnamon and 1/2 tbsp on nutmeg I also doubled the vanilla since I love that too Since I live outside the u.s and my oven is just a toaster oven I made these into bars since I dont want to deal only making 6 at a time In the oven now ☺ the dough tasted good I love your website and it is my go-to for nutrient rich. I am not too big on glazed either These look simple and the flavor must be incredible:)Happy spring-like ;) Demi says July 1 2012 at 5:34 am I actually have been using Raw Coconut Nectar as my sweetner Since coconut seems to be ok on Paleo I would assume this substitution keeps the Paleo friendly And the nectary you dont need as much Elana your recipes are wonderful Thank you for sharing!!!!!!!! :-) As you may see I am definitly not your most accurate baker and rather go by feel and what experience told me tastes good In my opinion if you use vanilla sugar you could leave out the honey If you use vanilla extract just add it in again However as I find almonds and coconut oil in general to be sweetish I guess you could leave both out altogether As for the coconut oil I just used 4 tablespoons but you can start 3 and see how the dough comes together Also I simply used my hands to make. Everyone loves the burst of in these soft and chewy sugar Yield: 3 dozen Prep Time: 15 minutes Cook Time: 8-10 minutes Question can you cut the dough into shapes before baking or does it not work? I’m looking for chewy but instead of just rolling into a ball i want to do some shapes Is that do-able. Ruth Cohen says January 8 2017 at 11:26 am These are fabulous—so soft and so nummy! I make mine a electric hand mixer and just change the order of mixing–I blend the butter honey and vanilla first in a bowl then add everything else—it makes a lovely dough! I can’t have chocolate so I make a double batch and put chocolate chips in half the dough for my family and chopped dates and raisins in the other half for me! Thank you for this wonderful recipe! Wendy says April 6 2018 at 9:32 pm

Noel says May 8 2012 at 6:36 am Elana I LOVE the simplicity of your recipes I always have what I need on hand That’s what keeps me coming back I don’t bake sweets a lot but when I do your blog and books are where I tend to go first This cookie is a winner I love it when you share your recipes for meat and vegies too : ) Noel Elana says Ap at 3:48 pm Jacqueline I’m so happy to help! Thanks for letting me know these worked for your husband type 2 diabetes and that he. Judy says May 7 2012 at 5:29 pm I have used butter and virgin coconut oil as successful subs for the palm oil shortening. at 7:43 pm Thanks for the update Abby! That’s all I needed to know could I use agave instead of honey (just because I don’t want to spoke my sugar just because I want to be super-model thin! Ha Ha!) I’m making these right now this sweetener sub- of course the won’t help me to be super model thin Oh well I choose (occasionally!) :-] Jennifer says Septem at 8:54 pm Was craving so I googled almond flour since we are grain and found these They definitely hit the spot! I skipped the vanilla and subbed coconut oil for the shortening I also used cacao nibs for the chocolate and agave for the honey Ok so I definitely modified it but they turned out great! I did a half recipe and got. If you want to make changes to this paleo cookie recipe please do Just leave a comment below to let us know how your substitutions and alterations turn out I can’t do the testing for you I’ve got two boys and they keep me real busy And they like to eat that I bake from scratch These - Easy chocolate chip It just seems that all is right in the world when young men sit at the table eating So go ahead enjoy the ! What changes and substitutions will you make to these to custom tailor them to your special diet needs? How do you think they’ll turn out? Here are some of my other easy paleo cookie recipes: Rebecca says Janu at 8:50 am I don’t have a food processor Can I use a blender instead? These really are a perfect cookie for Spring! I also never liked that hard sugar frosting on. Maren Fulbright says Febru at 9:25 pm This is now my favorite cookie recipe and I’ve shared this site so many people who are trying to follow a - and/or vegan diet and my whole family is now addicted and my mother-in-law makes these almost weekly Thank you so much for sharing:) Pam says May 7 2012 at 5:55 pm What considerations do you do for baking theses at altitude? Above 6,000 ft. J at 1:25 pm I have heard of other recipes subbing in coconut flour instead of almond…I haven’t tested it but others have commented that it works. We are both on the same page !! Hilarious Let’s have a cookie. Katie @ RIddlelove says May 7 2012 at 7:43 pm I just made these and they were amazing! I used expeller-pressed coconut oil instead of palm oil because that’s what I had on hand I also used sun chips (less bad for you m&ms) and they were delicious! Question: I thought chocolate was illegal on the. I know this post is really late but OMG! I just made these and they are delicious! And the recipe was incredibly easy for a novice baker like me Thank you for sharing! Just made these from some friends and they got rave reviews they are so soft and y! twopeas — Ma @ 1:57 pm Glad the got rave reviews:) Your email address will not be published Required fields are marked *Comment Monica says August 4 2012 at 4:08 pm Hi Elana We added a 1/2 cup of Coconut flour and 3/4 cup of unsweetened coconut milk and 1 egg We omitted the honey and stevia We used coconut sugar instead This yielded a Bakers Dozen. Just made these So good Didn’t have a to zest so I substituted chips. Otoscopes says at 1:14 am Possible to add chocolate favor. Demi says May 9 2012 at 6:36 am thank you!!i always confuse the mixers blenders but i guess stiring them is. Olga says July 7 2014 at 7:16 pm 4 – 5 tablespoons of soft but solid room temperature butter Fbikat says Janu at 3:43 pm i made almond milk today and so i used 1 cup of the leftover pulp (strained really well) and 1 cup of almond flour i also substituted the palm shortening coconut oil the turned out wonderfully. That’s exactly right Zozia Your docotor’s not alone in not being up on the latest nutrition studies The food pyramid is a disasterous diet and we have millions of people diseases directly related to diet to prove it The healthiest diets are starch and sugar (very low carb) and include plenty of healthy fats (organic ex virg olive oil coconut oil and avacados) and grass fed beef,pork and range chicken You will feel better sleep better and lose weight on such a diet Carbs make you fat (by raising your insulin levels) not healthy fats. Soft sound like the perfect way to welcome spring. How delicious and refreshing These are beautiful! Gretchen says at 1:03 pm I just made these and they were really great! I had to make quite a few substitutions – I have a ton of weird food allergies! So the chocolate chips became dried cherries the honey became agave nectar and the vanilla became almond extract I also used butter since I have no idea where to get palm oil shortening and am not sure if I am allergic to that too! They were not chocolate chip anymore but I was happy that I could have a cookie for once! Thanks Elana! 1 TB Xylitol instead of honey Coconut oil instead of palm oil only because that is what I had I did treat us to real chocolate chips I had to add a couple teaspoons of almond milk as the batter was just too dry They are delish! Can’t wait to surprise him tomorrow in his lunchbox Thank you Reply Ann-Marie says My grandma loves all things so I have baked a batch of these to include in her Christmas package this year SOOOOO yummy! Thanks for the recipe I shared my photos and a link to your recipe on my blog this morning :o) /2014/12/-sugar--for- Pingback: 15 Delicious Springtime Cookie Recipes - Today's Frugal Mom™ I love switching things up from the usual (chocolate strawberry buttercream etc.) These look positively sunny – sure to make anyone smile! ♥- Katrina Pingback: Daybook:. Beautiful! They look like a spring day captured in a cookie. Juniper Rain says Decem at 9:15 pm did you let them set for the 15mins? also i think usuing coconut oil subbed in for the palm oil shortening the coconut oil is a bit denser and would cause a heavier cookie sorry they didn’t set up. There are so many forms of the grain- diet Primal Paleo Specific Carbohydrate Diet GAPS Call it what you want I began the grain- diet in 2001 I have adhered to it religiously ever since When I began I followed the Specific Carbohydrate Diet And ever since then I’ve been strictly grain- This is not a fad for me It’s a way of life When I started the grain- diet people thought the - diet was freakish Now there are so many of us on paleo diets We’re - We’re grain- We’re definitely not freaks Now we’re merely a bit ahead of the curve It wasn’t always. Jo Bankston says Ap at 4:52 pm I used a small banana to make it come together The only have a hint of banana but. Mamacassi says Octo at 7:46 pm Just looked up this recipe again for a frame for some i was craving! everything the same (used coconut oil for shortening) and added zest from 2 organic s to the added one egg (we love eggs in everything) and other than that stuck to the recipe w/out chocolate chips used some juice frosting i had made for a practice (-) wedding cake i’m making and made sandwich i froze 4! pretty proud of that! my new favorite baking flavor! Stephanie says Febru at 2:20 pm how long do you need to pulse in food processor? should it be no longer crumbly? thx Rebecca lazar says Janu at 7:29 pm I love anything almonds and chocolate… These look simple and delicious In fact I’m so hungry after looking at the recipes on your site I think I’m going to make these. First I would like to say thank you to Elana’s Pantry I have a little a and grain intolerance and most recently dairy I have had a tough time adjusting to a new way of cooking and eating Elana your “pantry” has been so informative and helpful in our journey to bring our little one into better health I would also like to respond to Zosia’s question…should you choose to you can speak your doctor about having an Assay done It’s a blood test that specifically looks for your sensitivity to all grains individually The doc can also test for “leaky gut” which may be an indicator that you are not tolerating dairy-even if you do not have any symptoms of dairy intolerance Best of luck. These look stunning! I love especially this time. Queenjellybean says at 8:41 pm I take armour thyroid by Forest Labs The does is prescribed by an MD or ND and filled at a local compounding pharmacy. Sophie says May 8 2012 at 6:38 am Maybe add more healthy fats to your diet? I don’t eat grains at all above ground veggies only and grass fed proteins- but I also eat lots of fats For me the fats are key for feeling satisfied and having plenty of energy Andrea says May 7 2012 at 8:15 pm I’m at 7000…no changes necessary. I will make these many times more Did I say “great consistency/texture”?Thanks Elana!!! Reply. Amy says May 7 2012 at 6:57 pm Have you had your thyroid checked? Elana says May 7 2017 at 2:50 pm Thanks Sarah! I’m so happy to hear that my website is your go-to :-) Amberoni13 says at 12:40 am Watch the beans and lentils – HUGE carbs Most low-carbers avoid legumes in general. What pretty and delightful ! Cheers Rosa These taste incredible Just baked half a batch and put the rest of the dough in the fridge for the weekend Thank you for sharing this wonderful recipe! So glad you and your friends are enjoying. Anneb says Febru at 6:03 pm I used coconut sugar (same amount as the honey) plus an egg Turned out awesome! A little darker than honey which is what my kids wanted for. Martha Limber says Septem at 5:57 pm WOW!!! These are really good I love chocolate chip but am and dairy and after trying out recipes for over a year these are first that I’ve really liked Thanks!! Made these tonight for a Christmas cookie exchange Made a little icing powdered sugar and juice and extract and drizzled that on top Very nice and easy ! Will make these again 🙂 Pingback: web-jaunt « blah. Rami says Aug at 4:21 pm This is a great recipe but I do have one concern Does anyone know whether using almond flour is ACTUALLY a better alternative to normal flour? The way I see it is instead of the grain based carbs (traditional flour) you’re getting a lot of unsaturated fat in the process which is then exposed to the heat? Thoughts anyone? Not sure if this helps but it sounds like you might want to invest a little time and effort into growing your own food A couple of chickens can give you eggs every day you can feed them healthy food and you can keep them in most cities (check for yours before you install your s – and remember NO ROOSTERS) Veggies and herbs can be grown pretty easily from heirloom seeds ( are all good sources) and almost anything can be grown in a container even in a tiny apartment or dorm We have a nice yard raised beds but I know we’re lucky Lots of places have local beef/sheep/pork that is pricey but organic and grassfed. Stacy says Febru at 3:02 pm I always sAubrey butter and reduce vanilla to 2t My go-to recipe! Sarah says at 3:48 pm Just made these butter instead of the shortening and we love them! I got 17 average sized (I had to cook them an extra 5 min since they were larger than the recipe calls for) Thanks for another delicious and easy recipe! Roser says J at 2:14 am My were amazing!! My husband and kids. Marcia says Octo at 5:35 pm We are a small family going grain- due to my Type II diabetes I decided to try these for a get-together; wanted something a little special and out of our ordinary diet They are just great! BTW I used Enjoy Life chocolate chips. I made these lime SOOOOOO tasty! I almost want to make ones too because I the lime ones disappeared so quickly! These are so pretty! I love anything and I don’t have any recipes for like this- thanks! I just made these for a friend’s birthday but they did not turn out at all Very flat and can’t get them off the pan in one piece Huge disappointment I’ll have to find a back up recipe. Sarah says May 8 2012 at 10:33 pm how did you know! I came to your website looking for a chocolate chip cookie recipe and there it was the latest picture and recipe on the website Thanks for all of the tasty treats. Pingback: Der Geschmack des Frühlings: Zitronenkekse mit Vanille und weißer Schokolade | feed me up before you go-go Sarah says May 8 2012 at 8:18 pm I mean for the chocolate chips….so I’m wondering if there are GAPS diet chocolate chips out there. Keep up the amazing work I can’t wait to try these!! <3 Reply dina says at 8:30 am Just made these and they are YUMMY!!! I did add a lil more and zest since I like my y! Thanks for the recipe!!! Pingback: Sugar | Jack and the Giant Peach Pingback: sugar « miki's kitchen Beth says Febru at 8:04 am These were my very first try at a healthier cookie and they were absolutely wonderful Thank you so much for a great recipe and for the hope that healthy treats can be delicious! Jonna says Septem at 10:25 pm Hi Elana Firstly I would like to thank you for all the amazing recipes! I’ve got all your books and have used your recipes for years and shared them my friends and family! I would like to ask you if you have ever tried Rice Malt Syrup in baking as a sweetener? I have recently tried to cut out fructose from my diet and found out Rice malt syrup is a good replacement instead of Agave or honey which I have been using for years I have not yet tried it in baking myself Jonna Angie says May 9 2012 at 1:59 pm Baking soda and baking powder provide different chemical reactions so they can’t be substituted for. These are FANTASTIC!!! Pingback: 12 Days of ! Day 3: Sugar | A book coffee and the park Pingback: Cakey Cookie?!!! | Ping Pingback: Sugar Recipe — Roxana's Home Baking Christine says Ap at 4:39 pm Cynthia says Novem at 2:40 pm I used hazelnut flour and. These are my favorite also! I don’t like iced either My friends laugh because I don’t eat mu own I’d rather have a mall cookie any day of the week! Your blog has been the best new discovery for me! Its like getting a new cookbook in. May 9 2012 at 6:39 am i see that many talk about the baking soda…so coudl we add baking powder instead?and how much?or it wont be the same?thanks again! Sam says Febru at 5:53 am Do you think it would be possible to substitute Silan – Date syrup for the maple syrup? Thanks! Elana says Febru at 9:31 pm Stephanie I pulse the mixture until a nice. We love these ! Best I have ever had! I made them to send to school for my daugthers birthday not one came home:) I put a frosting on them all natural colored spinkles they looked so yummy Thank you both for this amazing recipe! Holly says February 9 2013 at 12:06 am I used a 1/4 cup of butter They turned out perfect I’m sure ghee would work just. I just made these- wow so wonderful! This is definitely a keeper. Sarah says May 8 2012 at 8:17 pm I need to use honey b/c we are on the GAPS diet….any ideas? Tabitha T says May 8 2012 at 1:21 pm Zosia That’s an unfortunate comment from your doctor You can get plenty of carbs from fruits and veggies I tend to need proteins and some fat to feel satisfied Serena says May 8 2012 at 7:04 am Another amazing recipe Thank you Elana Can I ask how these keep out going soft? Other biscuits & scones I’ve made if stored in a glass air tight or plastic air tight container they’ve still. I love desserts and these just look perfect! Betty says at 8:42 am Zosia OH YES! The excess fluid is enough to set you up for lethargy! The fix will still take some time Too if you aren’t careful you will continue to drink more than you need Here is a blog that I gleaned useful information from. These are really good I love anything They are soft and chewy and the tip for the in the container a slice of bread really keeps them soft Thanks I love your site everything looks so good I can’t wait to try another one of your recipes.:) Pingback: GF Sugar « naturallyelizabeth Pingback: Glazed Sugar « Amy’s Aliments I bake probably once a week and I could not wait to make these unfortunately they melted into one another and I can not figure out what I did wrong I was wondering if you had any ideas? After the first batched melted into one giant cookie I refrigerated the dough and it just kept happening please help and I love your website I agree desserts are the best! And these pictures are beautiful-. I made this recipe for a Fourth of July BBQ The were excellent on their own but I used them to make ice cream sandwiches strawberry and blueberry ice cream Of course the ice cream more pink and lavender than red and blue but everyone loved them and these held up beautifully. Alexandra says July 2 2012 at 9:46 am these look really yummy I think I will try them as soon as I muster up the motivation to get my booty in the kitchen and bake something! ;-) Amberoni13 says at 12:34 am My husband gave up chocolate for Lent and is now craving all things dessert These might just be the perfect fix for his sweet tooth! Thanks 🙂 These looks amazing! Can’t wait to see you. Diane Westphal says December 6 2014 at 10:09 am Is there a reason you’re not using palm shortening? Sarah says J at 1:04 pm this is a great recipe! i add an egg reduce the honey to 1 T and use ghee instead of palm oil and the texture is wonderful they stand up and are puffy and moist instead of spreading out to be crunchy. Thank you for making me feel not left out on the holidays! Reply Jennifer Hughes says July 4 2012 at 5:28 am Lisa says December 1 2016 at 5:08 pm Please consider eliminating Crisco from your kitchen Palm shortening coconut oil and butter are better options for health ? Could it really be the minimal amount of grain that it causing me to be lethargic? after all – they are one of the densest providers of carbs = energy… any thoughts? i’d appreciate any input thanks zosia Reply. Angela says September 8 2013 at 3:13 pm I made these the other day using regular shortening and they were absolutely the best non-traditional cookie I have ever tasted! I shared them some co-workers and everyone loved them Next time I will substitute the shortening coconut oil or coconut butter. Katerina says at 9:40 pm The best ever even for people non gf diets I cannot get enough of them I make them at least twice a week They melt in your mouth and they are soooo easy to make Thank you for one more great recipe Elana. Helen Kerslake says J at 6:07 pm Hope says at 6:07 am These are beautiful! I don’t know why I’ve never thought of sugar considering I love sugar and pretty much anything a touch of Perfect! I just made these I followed the recipe exactly except that I used egg whites instead of eggs and they are amazing! I will definitely make these again Thanks!! Rachel B says May 8 2012 at 7:12 pm I’ve made many of Elana’s cupcake recipes and none of them are ever the amount she said they would be always less Maybe we need to make them smaller I don’t know. Dora says August 6 2014 at 3:19 pm I used grape-seed oil I always sub for grape-seed oil when the recipes call for palm oil They turned. So spring like!! I love unfrosted sugar - its actually my favorite kind of cookie! Looks fantastic Hope you had a nice weekend 🙂 Ll says November 2 2012 at 11:35 pm Ok just made this recipe BUT I accidentally purchased Honeyville natural almond flour has the skin ground into it I used half natural and half blanched to hopefully get a good cookie Man….they just don’t do justice to this cookie I have made both her choc chip recipes before successfully The batter was sooooo flippin dry I had to add water So if you like fiber in your teeth and a dry cookie use the natural I have to toss $25 worth of this flour away! Luckily I have another blanched in the zer I was going to bring the to a new neighbor NOT Will have to make them again tomorrow Peace and Pie Debbie Elana says Febru at 7:03 pm Hi Trish so glad you and your husband. I just made these except instead of two s I used a and an orange! delicious 🙂 Pingback: Sugar | Island Bakes Bright zingy refreshing and sweet–this is the quintessential spring cookie! Allyson McQuinn says at 11:21 am Elana says August 6 2017 at 10:54 am Thanks Emily! I love a good crackled sugar cookie – simple but delicious! Dianela says Ma at 7:34 pm i made half the recipe using coconut oil in about 4 minutes they took 6 mins to bake had me a batch of deliciou guilt cookes in 10 minutes flat they came out soft vs crispy… which was fine. Susan says May 8 2012 at 9:52 am one can’t really go wrong almonds and chocolate (and honey)! I am ya sista on the teenager + the tween Sounds like you and I may need a weekend Spa getaway! Darci Hawxhurst says May 8 2012 at 6:43 am For chocolate chips I use the “Endangered Species” 72% dark bars (just chop it up) They are very low sugars/carbs and are sweetened beet sugar which I find that I tolerate much better than other sweeteners including honey Thanks Elana for another. Kristi says December 8 2013 at 3:51 pm Can coconut oil be substituted for vegan shortening? Did you make this recipe?. I didn’t flatten them down they spread while baking If they don’t flatten for you you can press them down lightly before baking Enjoy! Ellie says May 8 2012 at 11:36 am I believe beet sugar is mostly if not all GMO so will not. I love all kinds of but traditional sugar frosting have never been my favorite I am just not a frosting gal (I am sure if you put a frosted sugar cookie in front of me I would eat it but they just aren’t my favorite.) I do adore Sugar -they are soft chewy and rolled in sugar These are simple elegant and perfect for spring Heather mayer says Novem at 6:03 pm SO good! I used regular butter and pink himalayan sea salt and they came out perfectly! The kids ( 4 & 6) totally approve! Sophie says May 8 2012 at 6:41 am zosia- I eliminated grains because I it made me feel tired and lethargic I feel way better out any grains than I did before Also “adequate” fat protein and carbs is all subjective Most of my calories come from good fats How much is considered “adequate” in your doctor’s opinion respect to fats and protein? Just made these today They are fantastic! Not overpoweringly y not cloyingly sweet Perfect! Will be using this recipe again! Pingback: Sugar | Insightful Elana says Ap at 5:28 pm Christine I’m glad these turned out for you so many changes If you are looking for ways to use almond milk pulp here are some recipes you might like: /almond-pulp-recipes/ Enjoy! Elana Kelley says at 10:21 am Wow Elana! These just came out of the oven and they are amazing! Super easy too – loved being able to do the whole thing in the food processor Substitution question for all the experienced bakers out there … this is the first time that I’ve used palm oil shortening in baking I happened to have a gigantic container in my pantry leftover from making frosting so this recipe was perfect Can I sub palm oil shortening 1:1 in other recipes calling for coconut or grapeseed oil? Just made ’em – they’re fantastic! Sooooo nice. Noah says Ma at 7:00 am Made these and they were great! I added toasted Cocoa Nibs and they were amazing Crunchy like a nut but the flavor of bittersweet chocolate. Rudy says Ap at 12:32 pm I just made these and used Spectrum Butter Flavored Palm Shortening and they were wonderful A great spring break recipe on this rainy and possibly snowy day in Milwaukee. Has been my favorite flavor lately – something about the bright citrus in winter 🙂 Your look wonderful! Elana says J at 12:17 pm Amy thanks for letting me know these are fantastic! Deborah Wilson says Janu at 3:07 pm Zosia you should also have your Vitamin D levels and B12 checked Many people are deficient in these vitamins and that can cause fatigue Kristen Bechtel says Melissa says at 1:10 pm i used 1/4 cup of coconut oil and have used it in the past for other recipes works perfect for me the are chewy but not gooey once they cool. Made these today for a Labor Day picnic They are delicious! I’m also still healing and have some deficiencies that haven’t been defined- except bloodwork is “a little low on D and B vitamins” I can’t take a B vitamin complex (lips swelled and started peeling after a supplement) but fermented foods and drinks have helped energy Kombucha kefir live sauerkraut/kimchi/cortido homemade coconut yogurt help and they are much cheaper than probiotic and supplements I try to have 2-3 fermented foods a day (When I don’t my digestion also doesn’t work as well…nuff said) I also can’t eat Weird food intolerance It’s inconvenient because I love the stuff in Asian food or Fall. Sue says Janu at 6:57 pm I loved the taste of these Very yummy! Definitely took care of my cookie craving but mine look like lumps and not pretty like the ones in the picture Did I do something wrong? So these just came out of the oven about 10 minutes ago I love how simple this recipe is The dough tasted great and they smell wonderful I added an egg (duck egg) because the dough was not holding together at all This could have been due to the fact that I used Trader Joe’s Almond Meal instead of the brands of blanched almond flour that you use Then I sweetened it agave instead of honey and used butter instead of shortening because these were the ingredients I had on hand And I just tasted one! So good! I need to leave and eat more :) Thanks! Stephanie says December 6 2012 at 2:10 pm I used the coconut oil as a solid it melted quickly in the food processor :) Gina says Novem at 9:25 pm I replaced 1/4 cup of organic coconut oil Outstanding! I have also used agave instead of honey… 3 tbls Awesome too! I’m opposite of you – my favorite are sugar frosting and sprinkles 🙂 So I know I would love these – so pretty and the touch sounds just perfect! Aug at 11:56 am Dina Don’t buy almod flour! Make your own All you have to do is put them in a food processor I use my Ninja I make my own flours; almond coconut walnut etc Hope. Cara says J at 11:56 am You can use a mixer for this recipe It doesn’t work on everything but would totally work. Can this be made shortening as my son has a dairy allergy? Shannon Gormley says at 12:30 pm I have made similar to this using the following: 1 1/4 cup Almond Flour/Meal 1/8 teaspoon salt 1/4 teaspoon Baking Soda 1/2 teaspoon Vanilla Extract 1/4 teaspoon Cinnamon 1 Large Egg 1/4 cup Honey 1/4 cup chopped Pecans 1/8 cup Dark Chocolate Chips They are so good Between my husband and toddler I’m lucky if I. Elana says Febru at 8:24 pm Sam I haven’t tried that so not sure If you do experiment please let us know how. Georgia says Septem at 9:10 pm Hi just wondering if anyone had substituted the vegan palm oil shortening coconut oil? I read on another forum that it can be substituted… just wondering if it’s been successful for anyone? Thanks! Karen says Ma at 7:52 pm I substituted peanut butter for the palm oil; delicious! Sign up for our Newsletter and Get a Snack and Smoothie Guide!! Juniper Rain says Decem at 9:13 pm I just made these (literally) and they are AMAZING!! I wish i had a picture to show you but they came out even more beautiful than the picture shown!! I added a couple things and i substituted a bit as well so for the substitution i used earth balance coconut spread 1:1 and then i added some fresh powdered probably about 2-3tbsp then about 1tsp cinn and then maybe close to a tsp of cream of tartar beautiful and delicious -esk also i used local wildflower honey adds a great flavor!! Laurie says Octo at 9:18 pm Does anyone know the carb count per serving? Thanks for including me in your link list–I’m honored! 🙂 I bought two giant bags of s the other day and I can’t use them quickly enough Very pretty And congrats on the Kitchn article You are so awesome! twopeas — Ma @ 9:49 am You are awesome! 🙂 Pingback: In a Baking Kind of Mood « JeNycEats Lynne Sallustio says Decem at 6:47 am Hi Instead of a food processor can I use a hand mixer to achieve the same results? Thank you in advance. I just made these and they are delicious! They are cooling now and I have snuck two already Thanks for the recipe Pingback: Coconut Lime Sugar | Jen's Favorite You aren’t alone I’m grain 99% of the time On occasion I will make a (but not grain ) treat for the rest of the family and sometimes I eat just a little As long as I don’t do it often I seem to have no problems Last Christmas I could tell that I had overindulged and it wasn’t worth it I’ve recently learned that I’m also allergic to milk casein walnuts eggs watermelon peaches cumin paprika and more My doctor said that if I will avoid these foods for 3 months I could probably add them back in small quantities so we’ll see Good luck. Sorry the were flat for you Maybe add a little more flour and don’t flatten them down before baking. Pingback: snaps White Chocolate Chips Pingback: Day 10: Sugar « seetastelove Pingback: Clementine Sugar | Sugarcrafter Pingback: sugar | the lushers Christy says Octo at 3:21 pm oh and I used sugar carob chips instead of chocolate chips Linda says Novem at 6:16 am These look wonderfully simple Have you any other gf/df dessert ideas to share? Thank you for the inspiration! Elana says Aug at 3:08 pm Debbie thanks so much for letting me know you all enjoyed these ! In any case our family has been feeling much better been less sick and is very healthy after cutting out grains and choosing foods the greatest nutrient density! I’m so excited to give them a treat for making the change These are going to be a big hit! I’m off to start making them now Thanks again! Reply Melissa says These are so pretty Maria and perfect for spring! Love the all tied up in the yellow ribbon So pretty! Kim says at 7:39 pm I made these exactly to the recipe and man are they good! My littlest who sticks her nose up at most foods I make loved these and I had to shoo her off after 2 or there wouldn’t be any left ;) Thanks for this awesome recipe! Zosia says at 2:33 pm Wow – thank you for replying I do indeed drink a lot! I have hot cocoa then tea then water then more cocoa then more tea then more water…more tea tea tea tea tea…all herbal…very little caffeine…but… the odd part is that i consume A LOT of salt on top of this…I CONSTANTLY crave salt there is no such thing are OVERsalting in my food :( THANK YOU so much! Can you recommend any reading I can do? I will DEFINITELY look into your recommendations All the best <3 Hannah says J at 1:48 am I got my answer from above! Awesome! :) These sound lovely and your photos have such a feminine quality to them! Thanks for sharing These will be a great use of all the s. Jamie/polkadotmommy says Janu at 2:59 pm If you sub coconut flour use 1/3 cup for each 1 cup of flour in the recipe Coconut flour is VERY absorbent and will leave you a dry finished product if used in a 1:1 ratio. Stephenie says at 9:50 am Lindt chocolate is not though so be careful if you are celiac All Lindt chocolate contains barley. Zosia says at 2:26 pm i have that book! i do indeed have adrenal burnout/fatigue syndrome and am taking adrenal glandular concentrates…haven’t noticed a change yet…granted it’s only been about 3 weeks since i have been. Febru at 5:58 pm I think this was the best CC cookie I made since I have up wheat I used half honey and half maple syrup and added a little vanilla coconut palm sugar I was worried because the dough looked a little crumbly so I added 1/2 an egg They’re. Eva says Ma at 2:25 pm I substituted the palm shortening organic extra virgin Coconut Oil Delicious! The coconut flavor is not to overpowering but enough. Stephanie says December 6 2012 at 2:08 pm This was my first time baking these The flavor is great but they turned out really mushy almost as if i hadn’t cooked them at all The only thing i did different was no parchment paper and subbed the palm oil for coconut oil (1:1) Any thoughts on why they didnt. Elana says April 7 2018 at 11:19 am Wendy I’m so sorry to hear about your Type 2 diagnosis but glad that I have gotten to meet you here Thanks for letting me know that these satisfy your sweet tooth I hope you’ll keep me posted on how you’re doing :-) Fyi I made these for a bake sale and doubled the size (I made 15 from the recipe) so they would seem be in keeping w/ brownie prices The cooking time for the big was 16-18 minutes and they need about 4 minutes of cooling on the cookie sheet to brown the bottoms completely before transferring to the cooling rack Also if you’re into size uniformity I found it was easier to make all the dough balls then go back and roll them in sugar rather than rolling in sugar as I went This way I could go back and adjust the cookie sizes out too much trouble Pingback: Sugar – Halloween style! | Must Love Bakeries Emily says May 8 2012 at 1:33 pm I absolutely love your recipes – always a hit my family! My food processor isn’t cooperating me…can I use my stand mixer instead? Memoody says December 6 2013 at 7:58 pm I used grapeseed oil…1. Sherris says May 8 2012 at 7:06 am I agree that Elana’s recipes are simple but still taste fantastic These look great Thanks Elana! Love desserts! I am positive I’d gobble plenty of these. I actually adore regular sugar but i’ve never actually tried them a little ! that sounds like the perfect combo of flavors 🙂 Linda says Octo at 2:59 pm These are fabulous! I’m going to make them when my super-critical-don’t-make-my-baked-goods-healthy college son comes home I am pretty sure they will pass his judgement! Thanks for all your wonderful recipes. Tracy says May 8 2012 at 9:39 am Thank you so much for this recipe,Elana My own path to wellness has taken from to paleo I so appreciate your new recipes that. Hi i just made these they taste amazing but my spread really big and they came in completely flat! what did i. You can substitute - flour for the the regular flour I like Cup4Cup. Greta Hunold says October 8 2014 at 1:29 pm I just made these pumpkin seed flour and butter flavored crisco both at a 1 to 1 ratio They turned out amazing truly impressive You can order pumpkin seed flour on amazon which seems to work much better for me than the homemade version. Sarah says May 8 2012 at 5:17 am Does anyone know if choc chips made honey exist? I would love to find them or chunks The only choc made honey I have found are the honey peppermint patties. Carla says at 1:07 am I’ve made the a few times now since this was posted and I find that 1 tablespoon of honey is enough. Elana says January 8 2017 at 7:52 pm Ruth you’re welcome! I’m so glad to here these are wonderful! May 7 2012327 Comments Affiliate Links Primal Chocolate Chip are made high protein almond flour and naturally sweetened honey This incredible grain- cookie is made just 7 ingredients and will knock your socks off! No one will know this is a healthy cookie recipe! I have found after an endoscopy that there is a lot of inflammation in my stomach and small intestine I had been totally for 9 months by then That was shocking to me! NOW I find that I can’t eat grain at all out issues mostly pain I do so much appreciate those who have commented on the grain issues I thought I was crazy! My biggest concern though is not the fact that my allergist told me that almonds were a HUGE allergen for me (I eat them all the time) but if we can’t eat grains and for me fruit as I am allergic to that too what really is left? Meat is contaminated anti-biotics vegetables are sprayed chemicals I truly fear what comes next! Does anyone else have these issues? Thanks. Karen says Novem at 2:49 pm any suggestions on a substitute for. Cindy says May 8 2012 at 11:05 am Thank you Elana for yet another yummy recipe We always have a treat from your blog sitting around I am going to try using coconut oil instead of the palm shortening and coconut palm sugar instead of honey My husband eats grain- and sugar- so honey is not allowed in our treats and he will occasionally eat the 76% dark chocolate but that’s more for my sweet-tooth. Tanya says May 8 2012 at 9:33 am I usually use coconut butter in place of the shortening It makes the dough a bit more dry and firm and at the same time just as delicious! These look so light and heavenly! Can’t wait to. Carol says May 9 2012 at 2:24 pm SO good! Thank you for your simple yet tasty recipes I subbed half coconut oil and half banana in place of shortening. Candace b says March 6 2015 at 3:07 pm CCoconut oil worked great Healthier. Reem says May 7 2012 at 7:32 pm chewy!!!. Odd I’ve never had that happen this recipe Was your butter too soft? Did you add the right amount of flour? Sorry you had issues! Although a simple recipe the flavor of these lacks nothing but an incredible sweet y taste This is the second time I’ve made them One of my new favs and a huge hit Pingback: Sugar Recipe - A Cookie Named Desire I will have to try a and lime version! Glad you like the recipe! These are a keeper! I made them today and it is all I can do to just stop at eating just one! The ones I baked for less time I was worried wouldn’t be done but they are so soft and good! twopeas — Ma @ 6:40 am So glad you. I feel like a traitor (I love Elana’s recipes!) but I tinkered a bit this recipe because I really like the texture of baked goods when coconut and almond flours are mixed as opposed to using just one of the flours as this recipe specified The results were amazing so I will share my alterations: 2 cups almond flour Minus 3 Tablespoons 1 1/2 Tablespoons coconut flour 3 Tablespoons honey (instead of 2) 1/4 cup coconut oil at room temp (i.e solid) 1/4 cup mini chocolate chips All other ingredients mixing methods and cooking temp remained the same I formed the dough into one tablespoon round balls flattening slightly They baked for 8-10 mins The neighborhood kids totally destroyed these as did the husbands! Fallon says May 7 2012 at 9:53 pm Same here! I only made about 15 but I ended up just picking at the dough while I baked a dozen 30 would be really small I’m assuming. at 5:47 am The firsat thing I’d check out is magnesium levels After 20 years of low energy my energy levels soared when I started taking a magnesium citrate supplement (nothing but magnesium and citrate) If that doesn’t suit your eating plan you can always have epsom salt baths or eat foods high in magnesium – but most of themm are grains and nuts and that didn’t suit my diet If you don’t eat grains or take a supplement then you pretty much need to eat a lot of almonds or cashews in order to maintain magnesium levels. Elana says Septem at 7:01 pm Thanks ! Glad to hear these were delicious :-) I bet these would be especially great the Meyer s I have sitting on my counter! I made these and they turned out completely flat! I followed the recipe exactly! Happen to anyone else? Philippa says Octo at 7:39 pm I made these using one cup almond flour and one cup of organic whole wheat pastry flour I used coconut oil for the oil and they turned out AMAZING! Thanks so much for this wonderful recipe They’re the most creamy delicious I have made. Elana says J at 7:06 pm Shannon I haven’t tried that so not sure Here’s a link to my Keto Diet Recipes page for you: /diets/keto/ I hope you’ll let me know if your experiment works! Elana I totally made these the other day My mom loved it so much because of how y they were Very different and unique to have for Chinese New Year Only thing a tad bit too sweet Might reduce the sugar next time Really good black coffee though. I love ! These look delicious Maria 🙂 If any of that sounds vaguely familiar than I’d highly recommend getting NAET allergy testing to make sure you aren’t dealing other food allergies I eat grain because even prolamines in corn quinoa buckwheat sorghum bother me…and they aren’t even all grains Remember not all items of a certain brand are For example I accidentally bought some Bob’s Red Mill Chia seeds out really looking at the label It’s not and doesn’t claim to be Me culpa entirely Double check the label call or email manufacturer before buying and then check again before eating Final item we are working on here is going entirely sugar Sugar can cause mineral deficiencies lethargy and fatigue…plus it weakens the immune system up to 6. Elana says Aug at 12:05 pm Chaitra thanks for your comment! I’m so glad your son liked these Here’s a link to my crispy chocolate chip cookie recipe for you: /crispy-chocolate-chip-/ Enjoy! Elana Just made these and they are soo scrumptious! Great recipe! Janu at 9:13 am Silk makes delicious dairy yourt. Actually you can buy almond flour OR almond meal Almond flour = blanched almonds Almond Meal = not blanched almonds Almond meal leaves the ‘skin’ on the almonds and then it is just ground very fine I use the Almond Meal myself because Almond Flour is very expensive dina Reply. Made these the other night and DH and DS LOVED THEM!! Thanks so much! twopeas — April 8 2011 @ 7:25 am You are welcome! Kcartuk says J at 3:39 pm I cannot stop eating these! Thank you for this wonderful recipe! Judy says February 9 2013 at 8:05 am I am about to try eliminating wheat products from my life due to osteoarthritis and allergies and am researching different ingredients for cooking & baking I have an aversion to the smell & taste of coconut but just purchased some coconut oil & was surprised that it has no odor! Does coconut flour smell or taste like coconut? If it does can rice flour be used instead? Thanks Judy In his search engine type in key words Refractometer low metabolism hypothyroid hypoglycemia etc… You can also type in RBTI RBTI is a health program that he followed for a time RBTI is where I found out about excess fluids and the refractometer I don’t follow RBTI I just used their teachings on fluids and the refractometer Reading about RBTI you will feel compelled to try it out I don’t recommend it Just the refractometer As for histamine intolerance you can just google this and search for lists of foods high in histamine I wish you health. Chaitra Mohan says Aug at 10:21 am I used 2tbsp of butter instead of shortening and it turned out to be bit too much soft and not crisp Not sure if I did anything wrong or this the way it turns out Either way I will be making these very often as my son really liked it and next time I shall try using palm shortening to see if that makes any difference I have bookmarked your website really great recipes! We’re not big on the frosted sugar here either These. I just made these and added some white chocolate – delicious!!! They really taste like spring Thank you for the recipe! 🙂 Susan says Febru at 2:12 pm I just made these today as a surprise treat for my hubby for tomorrow for Valentine’s day We hardly ever eat anymore since going grain- and sugar (we do have cheat days) We are following the Smarter Science of Slim way of eating and have been feeling great BUT I miss ! So my adaptions: I halved the recipe because I just wasn’t sure. Zach says Aug at 4:48 pm Thanks so much for this recipe Just made them tonight – super simple quick and delicious You have a new reader! Just made these tonight and they’re pretty dang good I was jonesing for old fashioned choco chips but have been eating paleo and this was the one treat I’ve been missing My notes: I tasted the dough after blending all ingredients and it was really salty I also noticed that the recipe doesn’t make 30 so I doubled all the ingredients except the salt This made them much less salty Btw I’m not sensitive to salt I actually love the taste of it so I was surprised this stood out so much for me I used a tablespoon measurer and squished them a fork before putting in the oven I let them cook about 10 minutes so they got brown and a little crunchy I used your basic semi-sweet choco chips Yeah I know so anti-paleo However I so rarely stray that I think I’m allowed a delicious cookie or two occasionally Okay I had a couple more than. We loved these! Mine spread out a lot more than yours though and didn’t look near as pretty do you have any idea why? Thanks! Pingback: Easter Brunch Recipes | Two Peas and Their Pod Pingback: Glazed | Cookie Recipe | Two Peas and Their Pod Pingback: Cookie Recipe For Sugar Two Peas And Their Pod | Peas Reviews Jennifer says December 6 2013 at 10:14 pm This is similar to the recipe Elana gave to the almond flour folks – but using grapeseed oil instead of shortening I’ve also used lite olive oil (the kind meant for baking) great success Seriously they taste like the normal chocolate chip ala tollhouse … only better Everyone. Lea says August 7 2012 at 2:40 pm I substituted the ¼ cup vegan palm oil shortening for coconut oil It is similar and is a very stable oil It still tasted great! Kilee says May 7 2012 at 8:57 pm Yum! These look delicious I cook and bake - and sometimes grain I feel better on a reduced-grain diet but not 100% grainless I think it’s so important for people to realize that there is not a one-size-fits-all diet but rather that our bodies require different diets based upon our bio-individuality Whatever diet/eating style people follow I’m sure they’ll appreciate these ! ~ Kilee We love these!! Thanks for sharing! Last batch we decided to be creative and used orange zest/juice in place of the ! Thinking about trying. Diane Stibbard says at 7:24 am I also used Grape Seed oil and I substituted agave Yucon Syrup (very low GI natural sweetener) and also used unsweetened Carob chips instead of chocolate chips – they were amazing!! Sarah says August 7 2014 at 5:16 pm i haven’t made these yet but I almost always substitute melted raw cacao butter for any oil in baking excellent results if i’m feeling lazy i just use almond oil:) Andrea says Janu at 2:08 pm Unbelievable!!. Liz says May 8 2012 at 10:00 am I’m going to make these coconut oil as soon as I am home – they. These look amazing! Perfect for a June engagement party we are hosting! These had a delicious flavor but the dough was very thin! the spread more than i anticipated i had to let them bake longer than recommended as well they turned out thin and crispy brown around the edges yummm Pingback: Holiday Baking | Peachy Plum Pingback: Not Just For Christmas | Beth's Blue Plate Special Glad you liked the ! Pingback: Sugar | Tenacious Tinkering Planetpj says June 5 2013 at 10:17 pm These are so good! I can’t stop eating them :) FYI I substituted butter for the shortening Yum! Ailie says Novem at 5:33 pm My absolute favorite thing to do these now hold your breath here is to add bacon drippings I cook my (pasture raised & organic) bacon extra crispy in the oven (@300) and drain off the fat every 15 minutes for 45min-hour I add the drippings instead of butter or oil then I chop up a piece of crispy bacon add it to my chocolate chips and… Oh my god Best EVER! x I just made these my s today and they were delicious!!! Not too sweet a delicate flavor The only thing I would do different is refrigerate the dough before baking because mine were flatter than I like They were just as advertised a little crunchy on the outside and soft and in the center – yum! Elana's PantryNew York Times Bestselling author Elana Amsterdam founded Elana’s Pantry the go-to website for easy healthy grain- Paleo recipes. Elaina says J at 9:14 am ashley; your post sounded wonderful about beating the eggs til they come out like bread do you have a recipe to share about those fritattas?? Amy H says July 8 2017 at 10:06 am These are fantastic! I substituted mini chocolate chips and they were a bit unwieldy to handle the chips falling out of the dough and all over the pan Next time I will use full-size chips Mine turned out fluffy–they didn’t spread in the pan at all I did not press them down like the recipe says because of the mini chips falling out I don’t have palm oil so used coconut oil as others suggested Thanks for the recipe–I will be making. Beautiful! Your always look amazing Maria! Jennifer says December 6 2013 at 9:38 pm Elana says at 3:38 pm Catherine you’re welcome! @ Jenny if you used margarine or other vegetable spread instead of real butter they will melt into each other like that Pingback: Der Geschmack des Frühlings: Zitronenkekse mit Vanille und weißer Schokolade | Feed me up before you go-go J at 8:18 pm Is coconut oil the same volume solid as it is melted? I used that for the palm oil and the dough was really oily. I just love a good cookie I can’t wait to try your recipe! An ice cream social was planned this past Sunday at our church Those attending were asked to bring Years ago I remember having sugar that were so tasty Did a search on the “net” and found your recipe This recipe is simple and the were fabulous! I even posted on my facebook how much I loved the recipe and have added your website to my FAVORITES! Rosalyn Hayman says May 9 2012 at 3:16 pm I used coconut oil today and they were terrific!! Healthy Living Val says May 7 2012 at 8:11 pm I’ve heard similar claims about phytic acid that is in grains and nuts but most nutritionists say that a balanced diet wouldn’t lead to significant calcium and iron deficiencies from phytic acid meaning that unless you only eat foods made from grains and nuts (like these ) you will. Vlad says at 8:27 am I’ve never been into baking stuff though since I went primal I started cooking and found it fun So I decided to try this recipe and it came out really good! Honestly I was surprised Even my mom said it was tasty Thanks! Annie says May 8 2012 at 4:04 pm I made them :D they are mighty fine! I used homemade almond flour though (complete almonds ground in robot) I used Coconut butter such a decadent taste and 100% chocolate… all in all tasty and nutritious! thanks for the cookie recipe! Jennifer says Janu at 10:37 am Did you use the same amount that was called for the palm shortening Rachel B says May 8 2012 at 7:17 pm Me,too. Donna Kottmer-Tyson says Novem at 9:56 am Just wondering if coconut oil could be used instead of vegan. Jacqueline says Ap at 2:34 pm Thank you for this recipe My husband has type 2 diabetes and we have been trying for ages to find a sweet snack that he can have out having to worry too much about the sugars/carbs I substituted butter for the shortening and used sugar chocolate chips He. The almond flour cookie recipe that I share you today for a paleo chocolate chip cookie reminds me of the way I used to bake a decade ago When I used honey quite often in my recipes Call them what you want Argue what they’re called It’s all semantics anyway And I promise you I won’t argue back I just want you to. Buttermilk from Two Peas and Their Pod Cloud Tea from Joy the Baker Glazed from Cafe Johnsonia Burst from Brown. These will make an appearance on my mom’s Chinese New Year cookie table Thing is how long can these be kept in an airtight container in room temperature I need them to last at least 1 week in that condition Think it’ll be alright? Pingback: VALENTINES DAY: ZESTY | a wholesome blog I just made these They are divine! Pingback: Sugar Those sound and look fabulous! Hope you make some for the bake sale in a couple months! These are one of my husband’s favorites So I ze this cookie dough? How long will it keep in. Elana says Ap at 12:41 pm Diane so nice to meet you and be on this healing path together! Here’s a link to my Nut- Recipes page for you: /diets/nut-/ Enjoy! Elana at 2:21 pm thank you so much i am going to look into NAET and your other suggestions <3. Sheri says at 2:43 pm Am thanking you for this simple delicious recipe as I wipe the cookie crumbs off my face I doubled the recipe added coconut oil in place of the shortening added a few chopped walnuts and it made 50 perfect little tablespoon-sized morsels of yumminess My 6 children have kindly left just 2 on the pan -one for me and one for dad- so I’d say they are a hit :) Thank you for sharing your wonderful recipes I am baking my way through your almond flour cookbook and enjoying every delicious moment! Jessica says at 7:22 am I am trying to get my family to a paleo diet can anyone tell me about the omega 6 in almonds? How much is too much? I am trying to get my family of 8 off from wheat I thought it was good and strived for every breakfast to be a grain as main part of meal waffles pancakes oatmeal,etc Any suggestions? Kris says Ma at 3:13 pm Current [email protected] * Leave this field empty This site uses Akismet to reduce spam Learn how your comment data is processed. Sorry your spread! Was the butter too warm? Not enough flour? Pingback: Kitchen Creation: Sugar « Create and Covet Pingback: I Scream You Scream… « thedishbytrish Elana says Ap at 9:14 am Trisha so glad to hear you. Christy says Octo at 3:19 pm Yum! This is the first low carb recipe for biscuits I have found that is like the real thing! I used butter instead of the palm oil shortening and 1/4 of a teaspoon of “Better stevia” powder instead of honey and they turned out great – I made these for my children to have instead of the packet biscuits the other children get at playgroup but I think I may need to ze them in portion sizes so I don’t eat. Elana says Ma at 11:10 am Thanks Karen! Laurie says J at 12:13 pm How much coconut palm sugar did. These look so good I can’t wait to try them They may even be my Christmas swap cookie this coming year Thanks Peg Kandace says Janu at 5:20 pm I subbed out honey for maple syrup and shortening for butter My kids. Barbara Lepley says December 8 2013 at 2:30 pm I recently found out I’m allergic to yeast dairy coffee tomatoes and black pepper Would the Paleo diet work. Betty says at 11:50 am Zosia I too have this problem Things that have helped Eating more frequently Taking stress “B” complex Cutting back on fluids I tend to enjoy drinking water/coffee/tea Drinking too much dilutes the solutes in your blood This can cause hypoglycemia symptoms Note “symptoms” not true hypoglycemia Of course it can lead to hypoglycemia in some If your low energy you are urinating frequently and wanting to drink often this could be. People who haven’t lived severe food sensitivities have no idea that the and grain lifestyles are not fads They don’t realize it’s a much healthier way to eat because they haven’t witnessed the benefits their own eyes the popularity of Paleo though many people are figuring it all out one bite at a time Thank you so much for making our lives just a little bit sweeter! May 7 2012 at 6:54 pm I would ask your doctor what research (s)he is basing those recommendations on You might just know more than your doctor when it comes to nourishing your body I’d be thinking more about potential thyroid issues especially if you have been eating for. Dawn Riccardi Morris says June 4 2013 at 2:07 pm I want you to know that since I found out I was severely intolerant of eggs last year this is one of the only cookie recipes I use anymore! It’s nice to be able to eat a chocolate cookie once in a while Thank you My daughter and I adopted different degrees of the grain lifestyle when she was diagnosed a serious digestive illness a little over 5 years ago After being on the Specific Carbohydrate Diet for just about 3 weeks most of her symptoms had vanished! We too have transitioned to a more Paleo like lifestyle. All the times I have made it I have added a duck egg and used butter instead of shortening and agave instead of honey And I have always gotten 25-27 out of this recipe I use a 1 tbsp measure spoon and level it – this makes nice little half-round dough balls that i then flatten a bit The are not huge but perfect for snacking Reply QueenJellyBean says I actually made these last night but in honor of St Patrick’s Day I substituted lime zest/juice for the – success!! They were pretty darn tasty and had an awesome consistency (well after the first batch that browned a tad more than I’d wanted them to) Thanks for sharing my new favorite sugar cookie recipe! Rowan says February 7 2013 at 12:31 pm I find it really helps the keep their shape if you put the cookie sheet in the zer the balls of cookie dough on it for about 5 minutes These are also really yummy butter as an oil substitute I’m about to try them coconut oil too They’re amazing! Elana says August 7 2016 at 1:43 pm Tiffany here’s a link to my Keto Diet Recipes page for you: /diets/keto/ Sending all my best wishes to you and your boyfriend! Elana Sara says May 7 2012 at 10:24 pm As far as phytic acid goes I think that’s not an issue since almond flour is made BLANCHED almonds correct? This is similar to my favorite recipe the vegan dairy choc chip cookie recipe on your site and I have to say I’ve subbed the agave for 1/4 cup applesauce to make them completely sugar (they are amazing toasted pecans instead of choc chips too!) which would make that delicious recipe Whole30 compliant as well ! (well I always sub coconut oil for grapeseed. Reiko says at 12:34 am This was awesome I added an egg just to help it stick together plus more almond flour (like 1/4 cup maybe?) to help lower the moisture level I baked it for 15 min at 350F My boyfriend loved it! They had a wonderful crispiness on the outside and they were nice and moist on the inside He suggested next time to add bacon bits to make it a hilariously paleo cookie If anyone tries this let. Catherine Lazarou says at 12:37 pm Hi there just came across your recipe and thought I’d try it but made a few changes that made some tasty First I replaced the palm shortening butter then I added an egg and used one cup of almond flour and one cup of buckwheat flour and finally I added chopped dates! came out great! Thanks for the inspiration! Made these last night and they are a hit! Absolutely delicious! The bread trick really does work too Fresh is. Abby says May 9 2012 at 11:46 am Elana your intro to this recipe made me chuckle “Just eat the darn wouldja?” Mary Gordon Hall says Janu at 6:46 am Love this recipe! Have shared all over Facebook! The only change I have made is using coconut nectar instead of honey Turned out. Tracy Gale says Novem at 7:59 pm I use the non dairy no chocolate chips and use some cinnamon and sometimes some nutmeg to spice it up a bit I also use coconut oil Great recipe! Heather says Febru at 7:24 pm Gotta have a food processor Won’t work a. Stephanie says at 10:02 am I have combined a couple of different recipes together to get my paleo chocolate chip Kindof even funny using paleo and chocolate in the same name Anyways I one time used 1/4 cup coconut oil and another time used 1/4 ghee both came out really good I also use coconut palm sugar instead of honey And use Enjoy Chocolate Chips (which are soy dairy. Emily b says at 4:46 pm Delicious! I just made these a few substitutions/additions: I used 1/4 cup grape seed oil instead of the shortening Added 1/4 cup of unsweetened shredded coconut Added 1/4 cup of unsweetened plain apple sauce Increased the baking time to 10 minutes They turned out wonderfully! Thank you for sharing this fun and simple recipe! Zosia says May 7 2012 at 6:01 pm do you have enough energy? i am wondering why i am so lethargic my doctor says it’s because i don’t eat enough grains (even though i feel better if i eat a minimal amount. Karen says May 8 2012 at 7:27 pm Just wondering if anyone substitute the honey stevia or another natural sweetner (I’m allergic to honey)- go figure! THANK YOU Elana for sharing this chocolate chip cookie recipe – can’t wait to. Ellie says Ma at 3:34 pm I had to adjust some of the ingredients due to my malabsorption syndrome so I substituted the oil for organic unsweetened applesauce (same ratio) and used Lilly’s dark dark chocolate chips (no sugar unsweetened chocolate stevia) This revision works best for my body and is delicious!! I also added one scoop of egg white protein powder and decreased the amount of almond flour by 1/4 Delicious! Zosia says at 2:25 pm i have experimented…the only difference is that my digestion is better less grains…but fatigue/weakness the same :( thanks :) I just have to say I tried these and they were not. John says May 9 2012 at 12:22 pm Hi Elana I’ve been doing a slow carb diet for 4 weeks now (beans lentils meat nuts slads) a modest success and as I have a cheat day on Saturday I’ll try your cookie recipe I hope it turns. Ashley says at 7:20 pm AMAZING! Thank you thank you thank you! I bragged about these to everyone at my gym all week (but did not share any) :-) I’ll have to make another batch later for sharing I used coconut oil since that’s what I had and they were so incredibly perfect. Pingback: Weekend Links: April 10 « The Amazing Adventures of Bornn & Bornn Pingback: Cream Bars | Two Peas and Their Pod Pingback: Sugar | Sweet Pea's Kitchen Cori says May 7 2012 at 8:54 pm YAY! Thank you! Thank you Elana! I have been craving chocolate chip but I am in the process of cutting out all grains I’m so excited! Irene says at 4:14 pm Hi these were fantastic! & I sub’ the honey for 1tbs agave and used coconut oil instead of the shortening :) thx for sharing! These were delicious I rolled some in plain sugar some in a lavender sugar We used them for homemade ice-cream sandwiches homemade Jeni’s vanilla ice cream and frozen cherry puree Thank you! They were just what I was looking for… and the dough was. Septem at 1:09 pm I didn’t hav enough energy and we found out that it was hormones 23/250 or something I stopped dairy egg yolks sugar white flour white rice pasta meats besides turkey and ham and all fats limited healthy ones too I started this last Friday at the request of my doctor there is SUCH a difference!!! Beth @ Running on Cloud Nine says at 6:59 pm Made these – tasty! Will cut back on salt next time Thanks for sharing Will you be coming out a Paleo cookbook?