• Alta

    posted on December 15, 2009 at 10:17 pm

    Congrats! Your persistence paid off. These look and sound scrumptious. Can we have some for breakfast tomorrow morning? Cause these would taste awesome with coffee.


  • Katrina (gluten free gidget)

    posted on December 16, 2009 at 8:18 am

    I LOVE your use of whole grains!


  • Jenn AKA The Leftover Queen

    posted on December 16, 2009 at 10:26 am

    Those sound really good Amy! They are really cute, too!


  • Stephanie @ glutenfreebynature.com

    posted on December 16, 2009 at 1:55 pm


    these look fabulous. love that they are whole grain. And have some protein too. can’t wait to try them :)


  • James Sklar

    posted on December 16, 2009 at 2:34 pm

    This is not sugar free. Agave is a sweetener which is broken down as sugar in the body. So the claim of “sugar-free” would not apply here. Additionally, there is a lot of fruit sugar in raisins.


    Amy Reply:

    @James Sklar, Welcome to my blog, James. If you poke around a bit, you’ll see that I don’t use refined sugar, which is what I call ‘sugar free.’ It couldn’t imagine getting away from all of the nature-made sugars. They’re in milk, fruits, and even veggies. Thanks for stopping by.


    James Sklar Reply:


    Agave is a refined sugar/sweetener. I have been to Mexico and have tasted raw agave. It’s nothing like what one would buy in a Whole Foods. Labeling that recipe “sugar-free” is simply incorrect.


    Kelly the Kitchen Kop Reply:

    @James Sklar,

    The Agave issue has been a tricky one for me, too. It helped when Sally Fallon weighed in on the issue: http://kellythekitchenkop.com/2009/04/sally-fallon-on-agave-nectar.html (Also at that post there’s a link to an earlier post on that topic which is FULL of Agave info in the comments.)

    Thanks for joining in on Real Food Wednesdays, Amy! :)


  • The Chocolate Priestess

    posted on December 16, 2009 at 3:54 pm

    Oh, while I love the idea of more variety especially for people who can’t consume gluten and need to watch sugar, I was deeply disappointed that these don’t have any chocolate in them at all.

    I don’t consider carob the same as cocoa, sorry. I’m sorry to sound rude but maybe you could rename them “Carob” instead of “Chocolate Chip Cookies”? Just so it isn’t miss leading to anyone?

    I completely understand why you are using carob here instead of chocolate.


  • Lauren

    posted on December 16, 2009 at 5:50 pm

    Yummy! I love cookies, and these look perfect =D


  • Simply Life

    posted on December 16, 2009 at 6:12 pm

    oh wow, this sounds wonderful! I’d love to bite into one of these!


  • Linda

    posted on December 16, 2009 at 6:15 pm

    Those look delicious. I think I would have to leave out the espresso powder as I am very sensitive to caffeine. You do a great job of adapting recipes to your needs, and making them healthier.


  • Iris

    posted on December 16, 2009 at 6:34 pm

    As always, your recipes inspire me to find healthier ways to bake. Thanks Amy!!


  • SnoWhite

    posted on December 16, 2009 at 8:11 pm

    oh, man. Another one I have to copy to a recipe card for my MIL. These look wonderful.


  • gfe--gluten free easily

    posted on December 19, 2009 at 9:27 pm

    Beautiful! Now I need to get some espresso powder!



    Amy Reply:

    @gfe–gluten free easily, Some people use finely ground espresso beans…I haven’t tried it yet though. I have the beans in my pantry and need to remember to whirl them up to see how it works.


  • Amanda

    posted on December 20, 2009 at 3:49 pm

    Wow they look wonderful!


  • Mary

    posted on August 16, 2010 at 1:41 pm

    Hi Amy – I made these cookies and they were good but kind of dry? Any thoughts on what I may have done wrong? Thanks for these great alternatives.


    Amy Reply:

    @Mary, It’s hard to tell what happened if I don’t have any information about how you put the recipe together. These cookies aren’t super moist like some chocolate chip cookies but if they’re dry they could have been over baked. Every oven is a little different so you have to test the cookies, or anything you’re baking, a few minutes before the baking time stated in the recipe. Another thing that can cause a dry cookie is the oven temperature – I have a thermometer in my oven to make sure that it’s at the correct temp. Most ovens aren’t calibrated correctly. Hugs to you.


  • Melody

    posted on November 6, 2010 at 4:04 pm

    I am wondering what a good substitute is for rice flour? I cannot eat rice and I find it in most gluten free recipes. I have made some carob chip cookies w/other flours, but they just fall apart although they taste good!

    Thanks! I am so glad I found you!!


    Amy Reply:

    @Melody, Do you mean brown rice flour, Melody? Try sorghum flour or even look at my Sorghum-Garfava flour blend – it’s great. You can find it here: http://newsite.simplysugarandglutenfree.com/my-basic-flour-blend/



  • Carrie

    posted on November 7, 2010 at 10:42 am

    Teaching my clients and friends how to eat gluten/sugar free and enjoy healthy living foods! I will def. refer them to this great website!


  • Kir

    posted on December 11, 2012 at 7:24 pm

    Just a head’s up for people like me who are sensitive to sugar, my understanding is that agave, though not actual sugar, still can have the negative affects of sugar, for people who are dealing with candida. Not sure about diabetes though.


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