Thank you…I’ll keep you posted if I try it!

So glad you love it, Iris! 🙂

That’s a great question, but we haven’t tried it so I can’t say if you’d need to add any other ingredients or not, unfortunately. If you try it, please let us know how it turns out! We do have a paleo chocolate chip cookie recipe that’s not vegan but may work for your baked-cookie needs.

Oh, no, I’m so sorry, Rebel! This recipe already has coconut flour in it – you wouldn’t be able to use only coconut flour without modifying the recipe fairly significantly, though. It’s a really thirsty flour so you’d have to increase the amounts of the liquid ingredients to compensate.

Did you use a superfine blanched almond flour? The grittiness would most likely happen if you used coarse flours and/or if it wasn’t mixed well enough that the dry ingredients and the wet ingredients melded completely.

As for the flavor, were your pure maple syrup and pure vanilla extract fresh? Older ingredients can lose their potency, so their age could’ve played a factor.

You mention using it in ice cream – do you need the cookie dough to be vegan or paleo? You might try our keto version instead, it may give you more of the flavor and texture you’re looking for. Find it here: https://40aprons.com/keto-cookie-dough/

Hi, Olivia! You could reduce it to 2 tablespoons, however, it may be dry! You could also use honey as an alternative to maple syrup, or even Lakanto Maple Flavored Syrup. Let us know if you end up trying it!

What a compliment! So glad y’all enjoyed this recipe. Thanks for sharing! 🙂