Jesi,

That Chocolate chip cookie recipe is fabulous and my kids (except one who is allergic to almonds) LOVED them.. Oh and so do I. Thank you so much (used the banana instead of egg and used all agave for the sweetner). This saved me from buying cookies and pastries from the grocery store and having them in my home. My family is happy and so am I that I dont have to buy the process stuff.  

Now I have to try it with spelt four so that all of my family can enjoy them.  

Reply 27 in the thread "a 5'2" Hunter?"

OMG I am so happy! I made them again today, but was able to take them out before they got their "golden tan" lol and they are even better. I think I left them maybe 7 minutes or so with the oven on 325.

I am so happy you and your kids liked them!     I'll come up with more kid friendly stuff as I go along. I posted this one in the recipe center as "Jesi's chocolate chip cookies".

Thanks for trying it!

I have a very similar recipe but with oat flour...I made that one up too for her a long time ago (and me). Do you use oat flour? I buy the Gluten free one from Bob's Red Mill.

Quoted from JJR

SPILL THE BEANS!!!  WHERE'S THE RECIPE AND PICS?

Also at:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1356

Thanks for the recipe. I made these tonight only swaping one cup of almond meal for one cup of oats. The flavor in wonderful, the only thing is the biscuits became very soggy after 2 hours. This could be because it has been rather warm here today about 96 degrees, or because I changed out 1 cup of almond meal. I will make these again only I wont make any changes.

gembead...try sticking them in the fridge...they should harden and become more compact. It could be because of the oats but not because you used them, maybe it just needed a little bit more oats or more almond flour (maybe 1/4 cup more). Was the dough really sticky when you made them?

Yes the dough was sticky. I ended up putting them back in the oven for another 5 minutes and turned the oven off and then left them in there over night. They came out firmer and still taste great. Thanks again.
Gem

Awesome! Glad u liked them.

Working on making compliant cinnamon rolls today at the request of my daughter...finally found out her blood type...0+...yay! Now we can eat the same stuff.

Jesi, made your cookies last night (and ate too many )  They were great, thanks

...I am so happy you liked them! When you're eating them just remember, they are beneficial to us!! It is imperative that we eat them!  

Jesi,
Just ate one right out of the oven. Soooooo yummy!

OK...now my husband is eating them all!!!!! He really loves them!!!!!

I wonder if you can sub one cup of the almond flour for a spelt flour? I may have to try that today.

I made them last night - was low on ghee so did 1/2 ghee, 1/2 virgin coconut oil (left over from when I thought I was a Nomad!)  They did brown up quickly - I actually put them back in a couple of minutes to firm them up.  My fiance LOVED them.  I brought two for afternoon "tea" at work.  Very good.  Will need to go and restock my ghee, though - now that coconut oil is not good for my Explorer disposition.  Deflect!

Thank you!

I know...I had just bought a jar of organic coconut oil right before starting the btd. It's sitting there wondering why I'm ignoring it probably, lol. I have a recipe for these chocolate chip bars that I made with coconut oil and oat flour that are absolutely delicious. I even made them for Christmas and gave them to everyone I knew and people were asking for the recipe left and right. I'll need to try it with ghee one of these days.

Cajun I'm glad you and your hubby liked them!  

Bobbier...spelt flour is probably one of the few I have never baked with...so if you try it please let me know how they come out!

I made bread yesterday with brown rice flour and quinoa flakes...came out really yummy but of course my daughter tried it and then spit it out. ARGH!

You can use spelt flour in any recipe calling for wheat flour (such as the chocolate chip cookie recipe that's likely on the package of chocolate chips.) You can't just substitute nut flour for grain flour- the grain flours are drier, so if you wanted to make this recipe with all spelt and skip the almond, you may need to use less flour and/or more oil. Or, you'll end up with a drier cookie, which might also be tasty. I've found that cookie recipes tend to be very forgiving, much more so than cake, bread, or muffin recipes.

I want to edit the recipe to say 325 degrees for the oven temp...I've made these 4 times now and the lower temp is better. Who do I have to contact to be able to do that?
Thanks. I don't want anyone burning their cookies.  

The other's know the contact for your edit.  I'm just a newbie with this technical stuff.  But I thought the same thing - I'm going to lower the temp - although the crusty DARK brown bottoms added some character!

...I take them out now as soon as the sides start looking golden...today I made croissants and cinnamon rolls! Came out super yummy. I'll have to try the recipe again for exact measurements and stuff, then I'll post them.

If anyone can tell me how to edit the cookie recipe I'd greatly appreciate it.  

Quoted from Jesi

I want to edit the recipe to say 325 degrees for the oven temp...I've made these 4 times now and the lower temp is better. Who do I have to contact to be able to do that?
Thanks. I don't want anyone burning their cookies.  

Jesi,
A similar recipe suggested an oven temperature of 300 degrees.  What do you think about that?  I haven't tried your recipe, but I plan to.
http://www.food.com/recipe/low-carb-almond-cookies-147237

Quoted from Jesi

I made bread yesterday with brown rice flour and quinoa flakes...came out really yummy but of course my daughter tried it and then spit it out. ARGH!

We have to be patient with children...  They often react that way to new flavor or texture combinations...  

Quoted from Jesi

If anyone can tell me how to edit the cookie recipe I'd greatly appreciate it.  

It has been done...

YAY! Thanks neighbor!  

MD that looks almost exactly like my recipe! the nerve of that woman! ROFL.

I dunno, I made it the first time at 350 and they got a light brown (I had never made cookies with only almond flour and realized that it browned up quicker than regular flour), now that I make it at 325 they come out light golden and super soft. I guess it depends on the oven. Try it at 300 and see...or maybe preheat the oven to 325 and once they're in there lower it to 300. I hope you like them.