This recipe is wonderful! I used it to make a pineapple upside-down cake. I substituted half a cup of pineapple juice for half of the milk and put the pineapple rings at the bottom of the pans. I also coated the pans with sugar rather than flour. I couldn't find tapioca flour, so I substituted the same amount of cornstarch. It took about 10-15 minutes longer to bake (probably from the juice in the batter), but it was heavenly--very moist, and it didn't taste gluten-free. I'll definitely use this recipe again!

Reviewed On: Feb. 16, 2009

This is an amazing recipe! Everyone I shared the cookies with were amazed at how soft and delicious they were. Instead of the walnuts, I added the same amount of toffee chips instead--it gives them a great crunch! This last time I also added some dried cranberries for some extra chewiness...and so I can pretend that they're healthy. :-) To deal with the stickiness, I just put the dough in the fridge between batches--it hardened up enough to work with, but it didn't compromise the flavor or consistency. Overall, these cookies are the best. Both times I've made them, I've done a double recipe...and they're still gone within two days!

Reviewed On: Mar. 9, 2008

This recipe is delicious! I made muffins instead of loaves, and they only took 15 minutes to bake. Half a recipe makes 20 muffins.

Reviewed On: Jan. 24, 2007