Reviewed: Apr. 25, 2012

These turned out flat as a pancake using the recipe to the tee. They are also very sweet! I will use others suggestions, reducing the sugar, and adding more flours. It also may depend on what flours you use. I use a combo of tapioca flour, sorguhm flour, and potato starch. I added more flour to my second batch, and they are looking MUCH better! We'll see how they taste.

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Reviewer:

Donna

Reviewed: Apr. 12, 2012

This is a good and chewy choc chip cookie. One tsp of salt was way too much. Salt dominated the taste so much I added 1/4 c oat flout to counteract. Keeper recipe but I will probably skip the salt altogether. Texture often is an issue with GF recipes. Not so with this one. Very good.

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Reviewer:

tribeast

Reviewed: Mar. 22, 2012

Awesome!

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Reviewer:

bob

Reviewed: Feb. 1, 2012

These are SO good, soft & moist. Cannot tell the difference between these & cookies made with all-purpose refined wheat flour. I am not sensitive to gluten or eggs, I just like trying other grains & avoiding wheat. I used kamut flour (apparently has gluten) and 1 egg in place of the egg-substitute. We love the results. Thank you for a great wheat alternative cookie recipe!

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Reviewer:

Saj

Cooking Level: Expert

Reviewed: Jan. 31, 2012

This was my very first gluten free recipe I tried and I was pleasantly surprised. For baking mix I used a pre-mix brand called Tom Sawyer (I bought it at the health food store nearby). I added two eggs. I would definitely suggest keeping the cookies on the cookie sheet for at least 2 minutes after cooking as suggested in the recipe. Otherwise the cookies will crumble. Next time I might add a tablespoon of milk.

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Reviewer:

carissakrn

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Cooking Level: Intermediate

Home Town: Winooski, Vermont, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Jan. 16, 2012

By far the best gluten free, egg free chocolate chip recipe I've had. I used vanilla coconut yogurt for the egg substitute. Also cut the salt in half. My boys were thrilled!

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Reviewer:

GEORGIASHOME

Reviewed: Dec. 20, 2011

Great reciipe.I used two eggs and only 1 cup of brown sugar. I also listened to other reviewers and added 1/4 cup of oatmeal to make the dough less runny. The cookie came out nice and crisp.

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Reviewer:

Slypurrs

Reviewed: Dec. 18, 2011

I made this according to the recommendations in the reviews... an extra 1/2 c. GF flour, 1/2 t. salt, 1/2 c. brown sugar and 1/4 c. white sugar. The salt, sugar was fine, but it was too much flour. When I make this the next time, I will make te recipe and only add enough flour to get the right consistency (if any is needed at all). I really appreciated having this recipe for chocolate chip cookies! Thanks for sharing the recipe!

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Reviewer:

dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

Reviewed: Dec. 18, 2011

These cookies are awesome! I made them for myself but the rest of the family loves them too!

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Reviewer:

bluhorse

Reviewed: Dec. 9, 2011

I'm Gluten, egg and dairy free. I used Smart Balance for butter, Gluten-free Bisquick for the baking mix and dairy free choc chips. I also found the dough to be crumbly so I added 1/4 to 1/2 C applesauce and that helped a lot...and I can't taste it either. The dough tastes great! And the cookies are a bit crunchy on the edges but wow, they're great!! :) Thanks!!

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