I make these for parties and to give away, they are simple, easy to make and taste fantastic, plus they stay good for a long time!

Awesome Yummy! I substituted a little 1 tblspn date sugar and only used 1.5 c of almond flour, not bad. I then added 1 mashed banana to this recipe to sweeten it and it was extra perfect and moist!

Thanks for sharing this great recipe!
Shay W.

I opted to make these with EVOO instead of the coconut oil. Just because I was lazy and didn’t want to melt the coconut oil. I chopped up macadamia nuts and added them with the chocolate chips. I flattened them with wet fingers and it worked perfectly. I was impressed with how the batter tasted raw. It had that tangy’ness that traditional cookie dough has. I cooked them, let them sit for 15 min…. PERFECT COOKIE! This will be in my favs for sure.

Looks delsih! What would I use if I don’t have the vinegar?

Great recipe. SO easy. I’ve made these cookies at least 10 times. They’re my go to for something sweet & quick, and also great to bring to gatherings to offer something gluten free (and vegan if you get vegan chocolate chips). I don’t flatten them, I just use a scoop. We call them Bump Cookies :). Enjoy!

This recipe is so simple, delicious, and quick to make. Thank you for the fantastic recipe!

This recipe is a 10 so so yummy , do you think I could use puréed banana instead of oil ?

Love these cookies, they were a hit with my grandchildren. Thank you

My three sisters and my daughter an I all use this recipe and love it! It’s perfect for Passover and year-round. One of my colleagues used to beg me to make them for her. Thanks for creating our favorite, go-to treat!

Delicious! Baking them 2 weeks in a row!