- I used about half the amount of honey. I made them to the recipe the first go around and felt the honey overpowered things and made them too sweet. About half was perfect for me.
- I removed the pumpkin pie spice (or cinnamon). My son is highly intolerant to cinnamon so it was a bad call for me to put it in the first batch...needless to say I was forced to eat those all by myself. (It was torture but I took one for the team because my mom always taught me never to waste food.)
I have to admit, even with the modifications, the cookies are damn good...like super uber good...as in, you should probably plan to double and triple the batch because they are so frickin good you will have a hard time not eating them all in one sitting. And they TOTALLY kick ass with a cold glass of coconut or almond milk.
Oh, and if you happen to be allergic to almonds - no fear. Someone, in the comments of that recipe page has kindly given you the formula for making it with coconut flour instead of almond flour (spoiler alert - use half the amount of flour).
So there you have it, a super simple cookie recipe that can be used as a breakfast treat or an anytime treat!
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