These delicious, gluten-free cookies are both chewy and crisp. “They’re like elegant, interesting versions of peanut butter cookies,” one F&W editor says.幻灯片：很棒的无麸质甜点
现在，我已经制作了这些饼干至少五次，我觉得我不得不审查 - 这些饼干很快就可以鞭打，并且是完美的甜点。我们把它们当作滑雪和远足旅行的小吃，在漫长的一天之后，它们确实兴奋不已，但在家里舒适的一天中，它们同样适合一杯下午的咖啡。喜欢这个食谱！
可口的！！
每个人都喜欢这些。如此湿润和耐嚼。
I used date syrup instead of honey. This may be what has led to them being more brown on the bottom then I would like, which was the only non perfect thing about them. So I'm not going to move them from the top rack to the bottom rack.
我第二次制作它们时，我将芝麻种子混合到面团中，因此增加了1/8杯的芝麻酱和1/8杯糖浆。我认为我完美地改善了！:)
我尝试了我的朋友和姐姐做的这些饼干，它们很美味，所以我决定遵循所有内容和烘焙指示，然后我的饼干从顶部看上去很棒，但底部是黑色的。因此，将尝试再让它们再一次，但是我不会遵循此Recepie中的烘焙说明，我只会在中间架子中烘烤8分钟或更短的时间，以避免将它们在底部黑色。
面团真的很脆，很难形成饼干形状进行烘烤。如果您想无麸质，我觉得100％杏仁粉是一个不错的选择，但否则味道太杏仁。还有其他使用普通面粉的食谱，我个人发现这些味道更好（而且更容易做！）
I have made these many times and shared the recipe with friends - it is a real winner!! I personally prefer them on the less cooked, more chewy side: if you like them chewy, don't me scared that they seem soft when they come out of the oven, they will firm up and be deliciously chewy! Love them!!
这可能是我有史以来最喜欢的饼干食谱（以及我家人的）！它同时是超级健康和美味的 - 您不能说它们是纯素食和无麸质。我喜欢用叉子将它们弄平，以使它们具有可爱，均匀的外观。我的家人还喜欢将烘烤时间加倍以获得酥脆的饼干，但是如果您喜欢柔软的饼干，那么原来的8分钟是完美的。
My absolute favorite cookies. I can't believe something so delicious is so simple to make!
这些可能是我曾经烤过或吃过的最好的东西。他们耐嚼，有那种咸的甜蜜的东西。需要几分钟的时间。我恋爱了。值得注意的是，如果手工混合，则最好在混合器中混合面团。我冲一次，将它们放在搅拌机和面团“拆分”中，它们很糟糕。他们需要快速搅拌才能结合起来，这会导致最惊人的质地！
OK. Been meaning to make these for months and I finally did. OMG. My all time favorite cookie in the world.So easy. So simple. So quick. So breathtakingly delicious - flavor and texture. The cookie is basically ALL NUT (sesame and almond) with a bit of sugar and vanilla. I believe these are even kosher for Passover. And gluten free. And high protein and low carb. Not that any of that matters. Just the best cookie in the world bar none. I keep a stash in freezer - they defrost quickly. I’ve also made tahini cookies with all purpose flour (WSJ recipe) and those are quite good too but this recipe (with almond flour) is a whole ‘nother level.
啊，我看到食谱说要使1/4英寸的弹性变平。我错过了！下次...
Would these work without the sesame seeds? I know they add fun flavor and texture, but would they bake alright without them?
太好了。我用马铃薯淀粉代替杏仁粉，加入半棒黄油。绝对没有更健康，但是它们很好。自己或奶酪盘好。
These cookies are a little too chewy, I'm not sure why the recipe says they are crispy and chewy because there is absolutely no crisp and I baked them for about 10 minutes instead of 8, at 8 min they still looked raw.
这些很棒！每个人都爱他们。没有如前所述。
Tasty cookie- nice to have a delicious GF cookie recipe that has great flavor. My picky family loves them and we are not GF, but some friends and extended family are so this is nice. Followed the recipe exactly- used quality ingredients!
Great recipe. I subbed whole wheat pastry four for the almond meal and maple syrup for honey and they came out delicious!
