For the last several years, I've been using a GF flour blend from Namaste Foods. I like how it's worked on many recipes, so I've been loyal to it. Brittany suggests finely ground almond flour as it's much healthier than the alternative grain blends. I wasn't able to find a pure almond flour locally, so I ended up buying a blend with some almond flour.
I followed the recipe and it just wasn't coming together like she said it would. That's when I read further into the recipe and discovered the problem....
- Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
Oh no.... I had a problem. It was like a bowl full of saw dust that no matter how hard I pinched it together, it would not come together at all. Instead of throwing in the towel, I decided to add one egg to see if it would help. We don't have egg allergy issues here, so what did I have to lose?
The dough came together beautifully! I added half of a dark chocolate bar (dairy free) and made 8 glorious cookies!
I was so happy with the results, and I got double thumbs up for my official tasting crew. Finally, a cookie I can enjoy!