Amazing! Just amazing! We use an egg (not substitute even though you can as suggested in the instructions) and coconut oil. Blend all well in the mixer and place them on a baking sheet with a wet spoon (use wet fingers to flatten them as well). We use an aluminum backed parchment paper as a liner and they come off easily (first time we put them directly on the backing sheet and it was a nightmare to remove them).

As far as the taste - oh, the taste! They are GOOD! They are so good that my kids cannot have "normal" cookies anymore! Which is a good bad thing, but in the same time a bad thing, as these are expensive! We are currently trying to use a combination of almond, coconut, tapioca and arrowroot flours to come up with our own mix, but these are outstanding! You can taste the chocolate just enough (not too much though, but we like this as we are not fans of cookies loaded with chocolate), but it feels as if there is brown sugar inside, and they have a great mouth feel. We are now baking them with convection baking and for just a tad more time to have a nice crunchiness around the edges... Oh nuts, just writing this made me crave them... I guess I gotta buy more...

I don't normally do boxes mixes, but this stuff is amazing! Super easy/simple to whip up when I need a cookie fix. It's nice to have a couple different options how to mix it up, but my favorite is with coconut oil and almond milk. I freeze up a few dough pucks and pop them in my toaster oven for a fresh, warm cookie. So good!

These are very tasty. No they are not Toll House, but just as good, only different. The texture is a little coarse but the taste is fabulous. And EASY....I used one organic egg and liquid coconut oil, added some pecans too. Make sure you really grease the sheet, they will tend to stick if you don't. I used well rounded tablespoons, smooshed the cookies down with the back of the tablespoon, and got eleven normal people sized cookies. Twelve minutes later and done! They won't spread at all, just a little chocolate melting around the edges, so you only need to use one cookie sheet. I use tin foil and grease it well with the oil. I take them right off the cookie sheet, don't let them sit. Not many cookies I know, but I am only feeding myself and usually freeze six and eat the rest over a couple days. They freeze well, even stay soft so you can eat them right out of the freezer if you want to. The health benefits are worth it in my book.

These are the first (and only) gluten free cookies I've found that are gooey and delicious like the kind I remember. YUM!

I mistook these for keto friendly cookies but honestly, I don't regret it. They are all natural cookies with almost keto ingredients. I am happy to pretend this is as good as a keto cookie is going to get for me.