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  1. Hi, I made these cookies with no substitutes and they taste great, however, while they looked awesome and puffy while in the oven, then I took them out, they flattened completely. What could have gone wrong?

    • I’m so glad you enjoyed their flavor, Lisa! They naturally rise a tiny bit in the oven, but they’re supposed to mostly deflate and turn out flat. They should have a moist, chewy, fudgy brownie-like texture — so if that was the texture of your cookies, then you did nothing wrong! 🙂

  2. I love these!! These do not taste like any other healthy cookie recipe I’ve ever tried. They have a soft, moist texture and the perfect amount of sweetness. I plan on making these for my next family gathering and seeing if anyone realizes they are a healthy cookie. Thank you for sharing!5 stars

    • I’m so glad you loved these cookies, Erin! That’s such a huge compliment, if you’re already considering making them for a family gathering. I’m honored! Thank you for taking the time to let me know and rate the recipe too. It truly means a lot! 🙂

  3. Made these with a few modifications and they were great! Removed the hazelnuts, added in spices (cinnamon, garam masala, black pepper, cayenne), and made them pretty small (used 1 tbsp measure). Delicious spicy chocolate cookies, and perfectly sweet.5 stars

    • I really appreciate your interest in my recipe, Amelia! I actually recommend freezing the fully baked and cooled cookies instead; I’ve had much better results with doing that versus the raw dough. To thaw, I like to pop individual cookies in the microwave and reheat them using 30% power. They practically taste freshly baked when thawed like that, especially since the cookies are warmed all the way through and the chocolate chunks turn melty again!

      I’d love to hear what you think of these cookies if you end up making them! 🙂

    • It means a lot that you tried my recipe, Lisa! That sounds disappointing and not like how these cookies are supposed to turn out, so I’m happy to work with you to figure out what happened. In order to do so, I have some questions for you! 🙂

      What’s the exact gluten-free flour (brand + product name) that you used?

      Did you make any other substitutions or modifications to the recipe, including those listed in the Notes section?

      Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients — especially the flour, cocoa powder, and sugar?

      What was the consistency of the cookie dough like at the end of Step 2, before dropping it onto the baking sheet? (For example, soft and sticky, stiff and dry, etc!)

      How much did you flatten the mounds of cookie dough before baking?

      How long did you bake your cookies

      Besides the grittiness, were the cookies soft and chewy? Or were they dry, crumbly, cakey, etc?

      How was their flavor? Was that okay, and it was only the texture that was off?

      I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit (and how to fix it!) once I know your answers to all of them! 🙂

      • Hi, here’s my input. Also I live outside of Denver so elevation 5280 above sea level.

        1. Bob’s Red Mill gluten free flour
        2. No
        3. Measuring cups/spoons in your measuring method
        4. Soft and sticky
        5. I tried to flatten as best I could but stickiness was an issue
        6. 9 minutes
        7. They were soft but crumbly
        8. Flavor was good, definitely a texture issue. More Cakey

        I have made many of your recipes with no issues, so stumped on this one. Thanks!!4 stars

        • It means so much that you’ve made many of my recipes, Lisa! I’m honored! 🙂

          Thank you for sharing your answers. This info is really helpful! I have some follow-up questions, based on your reply…

          Which one of Bob’s Red Mill gluten-free flours did you use? Was it their 1-to-1 Baking Flour (blue bag), All-Purpose Baking Flour (red bag), Paleo Baking Flour (cream bag), or something else?

          Have you baked cookies with this flour before? Or anything else, like brownies, cake, etc?

          When filling your measuring cups with flour and cocoa powder, did you happen to shake the measuring cups back and forth at all? For example, to “level out” the mound of flour or cocoa powder at the top?

          Which option did you use — vegan butter or coconut oil?

          Did you substitute a different brand of chocolate chips for either the 100% or 72%?

          I understand it isn’t the easiest thing to flatten sticky cookie dough! 😉 Can you recall the approximate thickness? (I know it may seem nitpicky, but it does affect the cookies’ texture!)

          Did your cookies spread and/or rise at all while baking?

          When you pulled them from the oven after 9 minutes, were the centers fully set and firm, or were they soft and slightly underdone?

          Thank you again for your answers to these questions and your patience as well, Lisa! We’re getting closer to solving the mystery!

          • Hi,
            I used the blue 1-to-1 gluten-free flour and yes, I have used it before for cookies and muffins.
            When measuring the flour and cocoa, I use a fork to sprinkle the flour into the cup and once full, use a knife to level off the contents. I do not shake the cup itself. I used regular butter. I couldn’t find the 100% dark, so used the 72% for both. I flattened the cookies to about 1/2 inch and yes, they did spread and slightly rise during baking. The center of the cookies was soft when I took them out of the oven.
            Thanks!
            Lisa

          • Thank you for all of these answers too, Lisa! Again, it’s so helpful. I’m relieved to hear that you didn’t shake the measuring cups at all and that your cookies did spread some too!

            It sounds like you substituted different ingredients for the vegan butter and melted chocolate, not just the flour! Were there any other substitutions or modifications that you made? Including any in the recipe’s Notes section?

            Substituting the 72% cacao chips for the 100% actually can change the cookies’ texture! I know it may sound strange, seeing as they’re both “dark chocolate,” but they have a different consistency when melted. The 100% chips are thinner and more liquidy, whereas the 72% are somewhat thicker and more viscous, so using them in place of the 100% affects the ratio of wet and dry ingredients. There’s a bit less “total” liquid volume, which can then make the cookies more cakey and less chewy.

            Based on that, I have another potential idea about their texture and the grittiness, but I’d like to triple check a few things with you to be sure! 🙂

            Did you use regular unsweetened cocoa powder, or did you substitute Dutched or “special dark” cocoa powder instead?

            Have you noticed a gritty texture when baking other treats with BRM 1-to-1 Gluten-Free Baking Flour? (I’m assuming not!)

            What’s the exact brand of coconut sugar that you used?

            Was your “regular butter” stick-style or tub-style?

            How did you measure the butter? (Since you didn’t use a kitchen scale for the flour, I’m assuming you didn’t use one for the butter either! 😉 )

            Again, I really appreciate your patience, Lisa!

  4. Hi,
    I used brown sugar instead of the coconut sugar, which I do all the time. Interesting on the chocolate and good to know! I have from time to time noticed grittiness using that flour, but not consistently. I used regular unsweetened cocoa powder. Butter was stick style and cut using the marks on the package.

    • I appreciate your answers to these questions too, Lisa! If you’ve noticed a similar gritty texture with this particular flour before, then there’s a decent chance it contributed to the gritty texture that you detected in your batch of these cookies as well.

      What brand of brown sugar did you use? Some brands are coarser than others and don’t dissolve as well, and that can also create a grittiness. If it doesn’t dissolve as well, then it’ll generally affect the wet to dry ingredient ratio too. (The same goes for coconut sugar, which is why I asked about the brand! 😉 )

      Did you fill the measuring cup all the way to the brim with brown sugar? I’m assuming you did — you seem like a veteran and talented baker! Sugar contributes to the “liquid” volume in this recipe, so if there wasn’t quite 1 full cup, that also would’ve affected the wet and dry ingredient ratio and made your cookies more cakey and less chewy. (Just trying to be thorough and make sure we cover all of our bases! 🙂 )

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