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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Holy mother of GOD....these actually are the best cookies, gluten free or otherwise,I have...