I tried the gluten-free almond flour chocolate chip cookies today with a few substitutions. I used 1/4 cup Sukrin Gold (instead of 1/4 cup brown sugar), used 1/2 stick salted butter (instead of only 2 Tbs.) and omitted the salt in the recipe. I also added 1/2 cup white chocolate chips and 1/2 cup chopped pecans (instead of 1/2 cup chocolate chips), and used 2 eggs (instead of 1 egg). This recipe turned out fabulous! The full recipe: White Chocolate Chip and Pecan Almond Flour Cookies 1/4 cup Sunkrin Gold 1/2 cup Sunkrin 1:1 (or Splenda or Stevia) 1/2 tsp. baking soda 1/2 cup salted butter, at room temperature 2 tsp. vanilla extract 2 eggs, at room temperature 2 cups almond flour 1/2 cup white chocolate chips 1/2 cup chopped toasted pecans Directions are the same as "Gluten-Free Almond Flour Chocolate Chip Cookies" on the King Arthur recipe site. Hope you enjoy these as much as I have!

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