Some readers have reduced the amount of sweetener or even left it out completely, and I have done the same. The texture changes slightly (I actually prefer it since it's a bit less chewy). When I add a lot of sweet additions like raisins, cranberries and freeze-dried fruit I don't notice the lack of or reduction in sweetener. As a result I too have reduced the sweetener by half and I'm really enjoying it this way. It you preferred it the old way, the original sweetener called for 1/2 cup of honey or maple syrup. I now use 1/4 cup of honey or maple syrup. To have fresh-baked cookies any time: Prepare two sheets of parchment paper, each about 10 inches by 13 inches. Place the dough on one end of the parchment paper and use your hands and the paper to roll the dough into a log. Cover the dough and freeze it. To bake a fresh batch of cookies, take the dough out of the freezer, slice the cookies about 1/4 to 1/2 inch in thickness and bake at 350°F/175°C for about 12 minutes, or until they start to brown around the edges. If you want them slightly crunchier (these are on the soft side), turn the oven off and leave them in the oven for another 10 minutes or so, or place them in a dehydrator on a low temperature for about 20 minutes.
2 1/2cupsblanched almond flour
1/2 teaspoon salt
1/2 teaspoonbaking soda
1/2 cupcoconut oil, meltedor unsalted butter
1/4cupmaple syrupor honey
2cupschopped nuts, dried fruit, seeds
Preheat your oven to 350°F/175°C.
Combine all the dry ingredients in a bowl and whisk to blend.
Add the wet ingredients and blend well with a spoon or fork.
At this point you can either freeze the dough for a bit and then bake them, or place the dough on a piece of parchment paper, roll the dough into a log using the paper, twisting the ends to simultaneously push the dough closer together and close each end. Freeze the dough for about an hour. Then slice the cookies from the log about 1/4 inch or so thick and following the baking directions.
Place the cookies on a cookie sheet lined with parchment paper or a non-stick mat, such as a Silpat, to make it easy to release the cookies.
Bake for 12 to 15 minutes, or until they start to brown around the edges.