Oh yummy…don’t these look so good?
These grain-free gems are adapted from a recipe by Chef Katelyn*. I had to make some substitutions, but they turned out beautifully! Unlike my other recipe for grain-free chocolate chip cookies, these are not as crispy for those who love soft cookies (like me!).
The best thing about my version of these cookies is that there are no eggs – so you can roll the cookie dough into no-bake cookies if you want to skip the baking!
I changed the original recipe based on what I had on hand and my food allergies (replacing the eggs and butter). But if you can have eggs and butter, check out Katelyn’s original recipe. If you have allergies (like I do) check out my adapted recipe:
* The Chef Katelyn website is no longer up and running, so you won’t be able to access the original recipe. I will keep the links up to make sure she still gets proper credit!