To be honest, I was a little (just a little) annoyed that the recipe didn't tell me how much flour to use. But, I was gambling anyway by using a gluten free flour mix (Pamela's brand bread blend)... and it turned out WONDERFULLY with 3 2/3 c. of that! Thanks.

I wanted a way to use carrot pulp after making fresh carrot juice and this works very well. I used gluten-free flour (Bob's Red Mill), butter instead of oil and almond meal instead of chopped almonds and I included raisins in the cookie. They turned out very delicious! And they are gluten-free, which is great since I have several people in my life these days that cannot eat any gluten! Thanks!

I also wanted a recipe to use carrot pulp after juicing, and this worked great. I substituted coconut oil for the veg. oil and a Tbs. of ground flax for one of the eggs, and about 21/2 cups of flour. Very nice, moist cookie. I think clove would be a good addition as well.