I've been adjusting the Gluten-Free Almond Flour Chocolate Chip Cookies from your site. The adjustments include: 1/2 cup Sunkrin Gold (brown sugar substitute) 1/2 cup Sunkrin 1:1 (white sugar substitute) 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 cup salted butter 2 tsp. vanilla extract 2 large eggs 2 1/2 cups almond flour Scant 1/4 cup full-fat Ricotta Cheese 1/2 cup white chocolate chips 1/2 cup chopped toasted pecans I baked the cookies (using 1 Tbs. dough for each cookie) at 335 degrees F for about 18-20 minutes. They came out slightly browned and, after allowing to cool completely on a wire rack, tasted wonderful.

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