Hi Patti, did you use 1.5 tablespoon scoops and spread the dough? I didn’t chill the dough, so I don’t think that is it. If you want the chocolate chips on top, you can save a few and press them in after scooping and spreading.

Hi Karen, so glad you enjoyed these! And I do have a banana muffin recipe made with almond flour.

Hi Kate, since these are already made with almond flour, that adds protein. Since it is a cookie, the focus of the recipe is on great flavor and texture rather than nutrition.

These look fabulous! Is there a way to increase the protein content?

Yes! Vegan butter works well in gluten-free chocolate chip cookies. Since you can’t use dairy or coconut, here are your best options:

– **Miyoko’s Cultured Vegan Butter** (cashew-based, no coconut) — closest to real butter in baking; highly recommended
– **Earth Balance Buttery Sticks** (soy and/or canola based, no coconut in the original formula) — double-check the label for the specific variety
– **Forager Project Butter** — oat-based, no coconut

Important: use the **stick format** (not tub spreads) for baking — the tub versions have more water and less fat, which affects cookie texture.

Use the same amount of vegan butter as regular butter — 1:1 swap. The cookies may spread very slightly differently depending on the brand’s fat content, but they should come out delicious!

I built a free Chrome extension called Re-Whisk (rewhisk.com) that handles these dairy-free substitutions automatically — great for checking all ingredients at once. Hope the cookies turn out perfectly!

Great question — making chocolate chip cookies egg-free, dairy-free AND gluten-free for your daughter is totally doable! Here are the best substitutes:

**For eggs** (binding + moisture):
– Flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min to gel — best for cookies
– Or Bob’s Red Mill egg replacer — works great in chocolate chip cookies

**For dairy butter**:
– Vegan butter sticks (Miyoko’s, Earth Balance, or Country Crock Plant Butter sticks) — 1:1 swap
– Avoid tub spreads; use stick format for proper fat content

**For any milk**:
– Oat milk or soy milk 1:1

**For GF flour** (already covered in this recipe!):
– This recipe already uses GF flour, so you’re mostly just swapping the eggs and butter

The cookies should still hold together well with flax eggs since GF flour + flax creates good binding. Chill the dough 30 min before baking for best shape.

I built a free Chrome extension called Re-Whisk (rewhisk.com) that handles all these multi-diet conversions at once automatically — great for triple dietary restrictions! Hope your daughter loves them!

Hi Cary, I’m so glad you enjoyed them.