Great recipe. It makes a ton as written. I cut the recipe in half and got 2 dozen 2 1/2 inch diameter cookies. As some of the other comments have suggested, I added about a half teaspoon (for a half recipe) of vanilla and they really do taste amazing.

I've made these cookies probably a hundred times. I buy the shaker of assorted sprinkles and my kids love them. After the first couple of trials I did cut my baking time to 6 minutes per batch. This way they come out chewy and not at all crunchy.

Super yummy. We only made a 1/4 of the recipe which yielded 18 cookies. We used goat milk butter and paleo (gf) flour and needed to add some extra to get the texture right. The cookies didn't really spread at all and I didn't refrigerate the dough. They were crumbly (although they firmed up more with time)because of the lack of eggs but I think if we use egg replacement powder or flax meal, etc. to bind them they would be perfect.

They tasted good and it was a decent alternative to cookies with no eggs. My daughter is allergic to them so I wanted to try to find one she could eat. We just thought they were too buttery and very flat.