No, too soft, I’m sorry.
]]>Either extract or paste works, but I have to say paste is even more delicious :) So, coconut flour is WEIRD in baking. It absorbs an unnatural amount of liquid, and most recipes call for extra eggs to compensate. I haven’t tested this recipe with coconut flour, nor do I recommend a straight substitution. If you want to try it and adjust it on your own, let me know how it goes!
]]>Hi can you please tell me if it’s vanilla extract or vanilla bean paste? Also another question i have coconut flour could i use that instead of plain flour? Many thanks.
]]>I haven’t tried that, I’m sorry!
]]>Try to add another one fourth teaspoon of vanilla
]]>Why are they flat? Because you used almond flour. I’m glad to know they can be made this way and taste fantastic, though! When you use gluten free flour, the results are very different than regular flour.
]]>I just made this with almond flour – they taste fantastic, but they are flat :( any suggestions out there?
]]>Hi Emily! Thanks for writing! So glad you loved them! And yes, the coconut oil made them spread. Oil vs butter in cookies creates different results, but I would normally think that the whole wheat flour would make up for that since it absorbs more liquid! Anyway, I’m glad you liked them :)
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