The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 15, 2009
This is my first successful attempt at baking cookies! Before this it was all store bought, but a professor of mine can't consume gluten products. So I decided to give this a try. He loved it! According to him, every other gluten free cookie has tasted like chalk, so he gave up trying, but he actually wants this recipe from me! Everyone else in my department also loved them and my friends couldn't even taste the difference. I did use 1 egg instead of the egg-substitute, and the recommended scooping size is perfect for small cookies for munching. Also, I baked in my oven for 6.5 minutes to get the right chewy consistency. Any longer and the cookies became hard and burnt on the underside. Warning though, this recipe makes A LOT of cookies.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 24, 2009
maybe i just don't eat cookies that often anymore but they seem way too sweet, after taste is all sugar. milk made them much better
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 15, 2009
I have celiac and do not often find gluten free cookie recipes that are worth eating, but these were amazing. I made these cookies but substituted two eggs for the egg substitute. My family, who don't usually eat GF foods, tried them and asked me to make them again because they all loved them so much. Light, tasty and delicious! Thanks for the recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 12, 2009
I made these cookies for one of my son's friends, they were so horrible to me (a long time cookie maker) that I gave them to him with the caveat; eat at your own risk. I am not sure if gluten free sweets are an acquired taste, but I asked the young man to update me and to be brutally honest. I will update when I hear from him.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 28, 2009
These are great cookies if you do as other reviewers have suggested. Half or quarter the salt (1/4 to 1/2 tsp salt), eliminate the white sugar, and add 2 more cups of gluten free mix to thicken the batter and your batter will be perfect and really tasty. Otherwise it is too salty and your cookie melts to an 1/8 in and 5-6inches wide. Hope this helps!
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 9, 2009
I can't believe so many people said these are good. They have a metallic taste and I'm pretty sure it's from the teaspoon of salt. Maybe without the salt they'd be OK, but I had to pitch them all and am sad I wasted all of my expensive organic ingredients on this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 4, 2009
Holy mother of GOD....these actually are the best cookies, gluten free or otherwise,I have ever had. I have a wheat allergy as does my sister so I appreciate this greatly. Following the lead of another members review, I used 1/4 cup corn starch, 1/4 cup potato starch, 1/2 cup brown rice flour and 1 1/4 cups white rice flour in place of the baking mix. I also used one whole egg, since I didn't need it to be egg free. Delicious!! These bake great, spread evenly, brown without burning and are chewy on the inside but crisp on the edges. WOW. Next time I will add pecans. .
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Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 11, 2009
Amazing! Wow! Can't believe how good these cookies are. Definitely use the egg-replacer (the equivalent to 2 eggs) and beat until frothy and thickened. These probably were the best cookies we've tried since finding out our children are allergic to dairy and eggs. We substituted regular flour. NOTE: Bake these cookies at a lower temp (350 degrees) for a 9-10 minutes; otherwise they spread too thin.
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Amy
Photo by Amy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 12, 2009
I was looking for a recipe that looked like my moms chocolate chip cookie recipe, not necessarily a gluten free recipe..So when making these cookies I didn't use any gluten free ingredients, just the ordinary ingredients,and these cookies turned out wonderfully. They looked just like the cookies in the picture and the kids love them. Soft and moist..Thanks for the great recipe..
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 7, 2009
This recipe was great. I can have eggs, so I used one extra large egg instead of the egg replacement, and part gluten free pantry baking mix, part millet flour. I also used organic non-hydrogenated shortening in place of the butter, which I feel makes a much better cookie than butter.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 25, 2009
These are excellent! My gluten-free mix consists of white rice flour, sorghum flour, Tapioca flour, and Potato starch. I also added 1 tsp of Xanthan Gum, which I think is helpful in most gluten-free recipes. I omitted the salt as suggested by others, and used 2 eggs instead of egg-replacer. I also cut the sugar by using 1/2 cup brown, 1/4 cup white, and 1/4 cup Splenda. The chips provide enough sweetness so the cookie didn't need it. As with most wheat-free recipes, the batter is sticky. I used my smallest cookie scoop, and flattened the ball to 1 1/2-2". The 2 test cookies I baked didn't look done at 8 minutes, so I baked them 2 more minutes. They tasted burnt, even though they didn't look it. So I baked the rest for 8 minutes and they were perfect. I got about 50 2" cookies.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 13, 2009
Fantastic. This is the best I have found. Cookies looked just like the photo. I made Alton Browns and they spread way out and didnt have the flavor of these cookies. I used Bette Hagmans flour mix. Did suggestions of no salt or white sugar, used 2 eggs and 3c GF flour. They lasted long in a container without getting crumbly and froze very well too. This is my staple for Chocoalte chip cookies and my kids and hubby agree. Thanks so much!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 17, 2009
more of a 3 and 1/2 star. This recipe was....fine. The problem is that they turn out flat and practically clear...and very grainy. I used this recipe quite often, and added 1/2 a cup more baking mix. I tried adding more another time but they became too "floury" and yucky. I would suggest another website for gluten free recipes. I love allrecipes but for gluten free baking they jst dont suffice. Go to websites that are for gluten free recipes. They also tend to be vegan.
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Photo by Autumn Star

Cooking Level: Intermediate

Home Town: Shokan, New York, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 13, 2009
My friend who is wheat-intolerant said these were really yummy treats. She and her family enjoyed them. My family said they were good. I thought they were yucky. They were very crunchy. I used Red Mill biscuit and baking mix. Maybe there is a better mix to use?
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 31, 2008
These are the best chocolate chip cookies I have found since going gluten-free. I did make a few changes, I omitted the white sugar and salt, used 2 eggs in lieu of egg substitute, and added 3 cups of gluten-free flour. My kids could not tell they were gluten-free and my friends loved them. Thank you for a great gluten-free recipe!!
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Photo by Briggsy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 9, 2008
These cookies are amazing, they dont taste GF at all! I made it for my husband, who is celiac, and my kids ended up eating most of the cookies. They want me to make this recipe all the time. I mixed my own GF baking mix by blending brown rice, tapioca and almond flours. This is a winner! Thanks for the recipe....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 7, 2008
These were really, really good. I only added a 1/2 cup of sugar (I didn't have any brown sugar on hand), left the salt out and used 2 eggs i/o egg substitute. They were still yummy and sweet. I will absolutely make these again, and I'm going to try molasses too. I'm recommending this to all my gluten free friends!
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Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 13, 2008
This was the first GF recipe I've tried. I give it 5 stars with the following modifications (based on the other reviews I read): 2 eggs instead of egg substitute; no salt; 3 1/2 C. GF baking mix. Unlike others I did not think they were too sweet. My baking mix was 2 c. white rice flour, 1 c. tapioca starch and 1/2 c. sorghum flour. It was excellent; my 5-year-old son loves them and didn't think they taste any different than standard cookies. Thank you for this recipe!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA
Living In: Conover, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 6, 2008
yay!!!!!A Great recipe that doesn't crumble,or taste gritty. Also multiplies and freezes very well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 8, 2008
Delicious! These gluten free cookies taste just like the real thing! Following other reviews I cut out the white sugar, used 2 eggs in place of the egg substitute and actually omitted the salt. They are wonderful cookies! I am going to pass this recipe on! Thanks!
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Cooking Level: Expert

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