Hi Raisa, I don’t have much experience with high-altitude baking, so I wish I could help more! The cookies should be lightly browned and set around the edges but still seem a little underdone in the middle. They will set up as they cool (you can even leave them on the baking sheet to cool completely if you want them to set up more). I hope this is helpful!

Can you tell me what the inside of the cookies should look like when done?

We’re at 7,320 feet elevation so baking at the temperature and time noted on the recipe leaves the cookie very wet on the inside and hard on the outside.

I’ve experimented by lowering the temp. to 325 and baking for ~50 minutes but still not sure if I’m hitting the mark.

Thank you for your help and all the delicious recipes!

Hi Jesse, I haven’t tested it, but I think canola or avocado oil would work.

Interested in a substitution for the flaxseed. I have a child that’s allergic so we dont use it.

Thanks

Hi Jess, I’d try baking them a little longer, and/or letting them fully cool on the baking sheet to set up.