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19 Comments

      1. I tried putting it back in the oven for about 5 mins,it came out hard but went back to becoming soft after a couple of hours. Do you have other healthier sugar options that can help maintain the crispiness of the cookies?

        1. So sorry Liyana, I totally missed this comment! I haven’t experimented with any other sugars. Coconut sugar is right up there with one of the healthier options when it comes to granulated sugar. You could try it with xylitol?

  1. May I know how long you put the second batch in the oven? Mine came out crispy and soft for the first batch, but the second batch came out soft without the crispiness.

    1. Hi Sharon, that’s a little odd. Did you leave it in the oven for the same time and use the same baking tray the second time? It should be the same amount of time. It will vary if it is placed on a different oven rack. You can place the soft batch back in the oven for a couple of minutes.

    1. I haven’t tried it myself, but since it’s a small amount it may be okay. You may just need to add a little more liquid. Let me know how they turn out!

      1. Hi, I finally made this and it taste delicious. This cookies has the right amount of sweetness to it just the way I like my cookie to be. Thank you for sharing the recipe!

        1. So glad you enjoyed them! Next time, would you mind leaving a rating with your review? It really helps us for others to discover this recipe 🙂 Thank you!

          1. You can use a spoon, a measuring cup, or an ice cream scoop and get them the same size. I usually get an idea of how much cookie dough I get for the first one and follow the same amount for the rest. Alternatively, for extra precision, weigh the whole cookie dough, divide it by 15 and weigh each one. I hope that helps!

  2. These are wonderful cookies. I’m about to make them for the second time. I froze some of the batch in a freezer bag and they kept beautifully. This is a great recipe! Thank you for sharing!






  3. Can I rather use ordinary syrup. Can I rather use either butter or coconut oil. Can I rather use coconut flour or brown rice flour and/or mix these 2 flours together

    1. If you mean golden syrup, then yes. Maybe just reduce it a little as it’s sweeter. Coconut oil should also work as a substitute. Coconut flour absorbs a lot of liquid, so I’m not sure how that would go in these cookies. There is brown rice flour in the blend that I used, but you’d have to use a blend for it to work out well. I’m sorry I don’t have a straight answer for you with this one. Please let me know how they turn out if you give it a try.

  4. Chocolate Bliss
    I’m not one for decadent sweets, but this recipe accommodates for someone who NEEDS salty with their sweet. The texture of the cookies combined with the richness of the dark chocolate all topped off with coarse salt – a match made in heaven. 100% would recommend giving this recipe a try!!