*If you’d like to cut back on sugar, sub 1/3 cup of the sugar with 1 packet (~3/4 tsp) stevia extract- I like Trader Joe’s brand (amounts as original recipe is written // adjust if altering batch size). This will make the cookies softer, so you may need to add more gluten free flour, almond flour, and/or cornstarch to help thicken the dough.
*The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan (amounts as original recipe is written // adjust if altering batch size). I haven’t tested it with a flax egg or any of the other substitutes and can’t guarantee the results.
*If not gluten-free, you can try subbing the almond flour and gluten-free flour blend with unbleached all-purpose flour.
*The almond flour in this recipe isn't replaced well by almond meal, so be sure to pick up flour! I included a link above. If you have a nut allergy, you can try subbing the almond flour with additional gluten free flour blend.
*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.
*Nutrition information is a rough estimate for 1 of 18 cookies.