Comments on: Crispy Almond Flour Lace Cookies (Gluten Free)

By: DT

DT — Sun, 01 Dec 2024 20:29:44 +0000

Can you use dairy free butter?

By: Addison LaBonte

Addison LaBonte — Sat, 07 Oct 2023 17:51:50 +0000

In reply to Melanie J Graffius. Hi Melanie! I use the coconut milk for its richness and creaminess. Feel free to use heavy cream instead. Enjoy!

By: Melanie J Graffius

Melanie J Graffius — Sat, 07 Oct 2023 14:54:39 +0000

As a rule, I don’t use/keep on hand Coconut Milk. Can another milk be substituted or is the coconut milk essential to the recipe?

By: Addison LaBonte

Addison LaBonte — Mon, 24 Apr 2023 15:07:03 +0000

In reply to Nika. Thank you so much for this helpful info, Nika! I am so glad you have enjoyed these over a dozen times!

By: Nika

Nika — Mon, 24 Apr 2023 05:05:24 +0000

I’ve made these a dozen times! Here is what I have experienced:
You MUST let the butter melt and incorporate with the sugar and milk completely before adding the almond flour, the milk starts emulsifying the batter, sifting the flour makes a big difference and leaving the batter in the fridge for an hour helps them keep their shape.
I’ve used full fat goat milk and heavy whipping cream instead of coconut milk and subbed brown sugar and it worked beautifully. I’ve also tried using Labne and yogurt instead of milk which lended a tartness and creaminess to the cookies. My favorite iteration to date is adding chopped macadamia nuts and melting and drizzling w a Green & Black’s white chocolate bar. When the ratio of flour is slightly off it ruins the cookies so beware, also you MUST pop them in the fridge or they get soggy.

By: Addison LaBonte

Addison LaBonte — Mon, 26 Dec 2022 18:21:11 +0000

In reply to Jane Mata. Thank you for your patience and persistence, Jane! I am so happy these came out gorgeous for you!

By: Jane Mata

Jane Mata — Mon, 26 Dec 2022 02:04:26 +0000

The first 2x I made these they were greasy. The flavor was there so I attempted again today. They are absolutely delicious! Here’s what I changed.
1. Browned the butter. Watch CLOSELY!
2. Definitely wait the 10 min for flour to absorb the butter. AFTER 10 min I used a paper towel to absorb any bit of water that wasn’t absorbed as this caused them not to come together.
3. Once cooled I wiped any excess butter off. They are GORGEOUS

By: Addison LaBonte

Addison LaBonte — Fri, 28 Jan 2022 03:19:15 +0000

In reply to Chan Foong. Hi Chan! Thank you for trying them and tweaking the recipe to work best for you.

By: Chan Foong

Chan Foong — Thu, 27 Jan 2022 00:08:55 +0000

Just tried the recipe. I follow it to a “t” but the cookies would not “hardened” when completely cool down. I baked them for 8 minutes. So I re-baked the cooled cookies for another 5 minutes at 350 degrees F but the cookies burnt easily. I retried using a lower temperature, at 330 degrees for another 5 minutes and that did the trick. Once cooled, the cookies became crispy (as it should be).
Please note: I am going to make the cookies again but will reduce the sugar to 1/3 cup ‘cos the recommended amount makes very sweet cookies (I use organic coconut sugar). Overall I’m very happy with the end results. Thanks for sharing the recipe. I also skip the “chocolate” part. Thanks again.

By: Addison LaBonte

Addison LaBonte — Thu, 02 Dec 2021 02:13:18 +0000

In reply to Julie A. Hi Julie! Thank you for trying them and for the feedback. I am sorry they didn't work out for you!