this is my go-to chocolate chop cookie recipe!! I’m allergic to dairy and sensitive to gluten, and this recipe is my all time favorite. I often find vegan recipes too elaborate and since I can eat eggs I really enjoying baking with them. I love this recipe’s short ingredient list, and how simple and perfect these cookies are. The nutty flavor of the almond flour is delightful. I’ve been making them for at least 4 years now (I found this when I was in college, and now im out of grad school- wild!) and for the first time I accidentally grabbed the orange extract instead of vanilla! The difference was immediately obvious, so I pivoted to adding pistachios and it really saved the day! (I think cranberries would have been good, too, if anyone else ever makes the same mistake.) The liqueur flavor of the orange extract was a little strong but the cookies tasted wonderful the next day 🙂 These cookies are genuinely fool proof!

This is my go to recipe for postpartum mamas! I sub a 1/2 cup of the almond flour with 1/4 cup flax seed and 1/4 cup milled oats. I also love the recipe as is. I double the salt and add flaky salt to the top.

This is my go-to cookie recipe and I hate baking lol. I use avocado oil instead of coconut oil and make the size bigger, but I’m obsessed!

Ghee is a great sub for the coconut oil or butter. And now it’s dairy free for me. Great easy recipe with no major clean up. Love that!

I love this recipe! A friend made them for me and I was in love! I just had a baby last week so I made these and added flax seeds, walnuts, replaced 1/4 cup of the almond flour with 1/4 cup of old fashioned oats to promote lactation. They are amazing!!

These cookies are awesome! I was craving chocolate chip cookies, and I used your recipe because I had all the ingredients in my house. They are superb. I’m eating one as I type this! I cooked mine until they were brown on the bottom because I wanted both crispy and chewy cookies. I also used butter instead of coconut oil. They came out perfectly. I will definitely make these again because they are so easy to make and they taste wonderful. Thanks for the great recipe!

I’ve baked with ghee, and it’s usually 1:1 in place of oil/shortening but learned the hard way to add water when subbing ghee for butter.
Skillet dessert of apples sautéed in ghee then sprinkled with cinnamon turned out delish but I fried my caramel sauce, eek!
How much water and ghee depends on amount of butter the recipe calls for. Maybe start with something like 2 tsp water with 7.5 Tbs ghee for every 8 Tbs of butter? It doesn’t take much water, you can always start with less then add more later.
Good luck!

I should have mentioned the term, “blueberry powder”.

I am eating a square of chocolate probably using cacao, that is sugar free and does note spike the glucose, I figure they are using dried organic blueberries to slightly sweeten it.
Have you ever tried such a recipe/ I have not yest, but I will be checking it out. It seems many are using things in powder form. Thanks, take care.

Excellent!! So tasty without the guilt. My kids lived them too!